Italian Recipes

Nutella® Stuffed Donuts with Hazelnut Crunch

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Nutella® Donuts
Category: Desserts
Servings: 12

Ingredients

Ingredient Quantity
All-purpose flour (00) 250g
Manitoba flour 250g
Sugar 70g
Whole milk 250g
Eggs 110g
Butter (softened) 75g
Fresh yeast 12g
Vanilla extract 1 teaspoon
Salt 6g
Nutella® 180g
Colored sprinkles to taste
Powdered sugar to taste
Crushed hazelnuts to taste
Peanut oil (for frying) as needed

Instructions

  1. Prepare the Milk and Ingredients
    To start, gently warm the milk to bring it to a lukewarm temperature. Make sure the butter is softened to room temperature and set it aside. Similarly, allow the eggs to reach room temperature, which will help them blend better into the dough.

  2. Mixing the Dough
    In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (00), Manitoba flour, and sugar. Start mixing on a moderate speed and slowly pour in the lukewarm milk.

  3. Add the Eggs and Butter
    Once the milk is incorporated, add the eggs one at a time, ensuring each is fully mixed before adding the next. Afterward, add the softened butter in small pieces. Allow each piece to be fully absorbed by the dough before adding more. This will create a smooth and elastic dough.

  4. Kneading the Dough
    Lightly flour your hands and transfer the dough onto a floured work surface. Perform a series of folds (a method called “slap and fold”), lifting and folding the dough to strengthen it. Then, shape it into a round ball.

  5. First Rise
    Lightly butter a large bowl and place the dough inside, covering it with plastic wrap. Allow it to rise in a warm, draft-free place (like an oven with the light on) for about 2 hours or until it doubles in size.

  6. Shape the Donuts
    Once the dough has risen, transfer it back to the floured surface. Flour the surface of the dough and roll it out with a rolling pin to a thickness of about 1 cm. Using a round cookie cutter (about 6 cm in diameter), cut out circles. Transfer the circles to a tray lined with parchment paper.

  7. Make the Holes
    Use a smaller round cutter (about 2 cm in diameter) to cut out the centers of the donuts. You can fry these small donut holes separately, but do not re-roll the leftover dough.

  8. Second Rise
    Cover the donuts with a kitchen towel and let them rest for about 40 minutes to rise again. Ensure they are kept in a warm area free from drafts. After this time, the donuts will have doubled in size.

  9. Frying the Donuts
    Heat peanut oil in a deep fryer or large pot. Fry the donuts in batches, turning them with a slotted spoon, until golden brown on both sides. This should take around 3 minutes per batch. Remove the donuts from the oil and place them on a paper towel to drain excess oil.

  10. Cool the Donuts
    Allow the donuts to cool at room temperature for at least 15 minutes before decorating.

  11. Decorating the Donuts
    You can decorate the donuts in two ways:

    • Version 1: Cut each donut in half and spread about 15g of Nutella® on the cut side. Sprinkle with powdered sugar and they’re ready to serve!
    • Version 2: Spread Nutella® on top of each donut, using a spatula to smooth it evenly. Decorate with colorful sprinkles or crushed hazelnuts for an extra crunch.

Tips for Perfect Donuts

  • If you prefer a fluffier donut, let the dough rise a bit longer during the first and second rises.
  • Make sure the oil is the right temperature for frying – too hot and the donuts will burn; too cold and they will soak up excess oil.
  • Don’t skip the resting periods – this helps achieve the perfect texture for these donuts.

These Nutella®-filled donuts are perfect for any occasion, from family gatherings to casual get-togethers, bringing together the light, airy texture of freshly made donuts with the irresistible indulgence of Nutella®. Enjoy these sweet treats warm or at room temperature for the best experience!

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