Nutella Donuts Recipes

MINI NUTELLA DOUGHNUTS

Steps:

• Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal., In a large cast-iron or electric skillet, heat oil to 350°. In small batches, place doughnuts in hot oil, seam side down; fry until golden brown, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

NUTELLA DONUTS

Steps:

• In a large bowl or stand mixer, combine yeast, warm water, and 1 tablespoon sugar. You want the water to be nice and warm but not hot. Let the mixture sit for about 5-10 minutes and make sure it's nice and foamy. (If it's not, abandon ship!! You've killed your yeast. Toss it out and start over; this time make sure your water's not too hot.
• Fill a 3-quart pot with water, cover, and bring to a boil over high heat.
• In another medium bowl, combine salt, baking powder, 1/2 cup sugar, and bread flour. Set aside.
• When the yeast is foamy, add the shortening, 3 egg yolks, and vanilla and stir with a wooden spoon.
• Add about half the flour mixture and combine well with the spoon.
• Attach the dough hook to the mixer, if using (if not, just use the spoon) Add the remaining flour mixture and stir well. Once all the flour is mixed in, knead with the dough hook for 2 minutes. Or knead by hand for 2 minutes on a floured surface. The dough should clean the sides of the bowl, it is not very sticky. See photos. Add more flour if necessary (I've never had to.)
• Grease a large bowl with nonstick spray or rub with a little bit of oil. Shape the dough into a ball and place in the bowl. Turn it over so that the top is greased. Cover loosely with a tea towel or plastic wrap. Place on the top rack of your oven.
• Place a 9x13 inch pan on the bottom rack. Carefully pour the boiling water into the pan. Close the oven door and don't open it again for 1 hour!
• After one hour the dough should have doubled in size.
• Pour the water from the pan back into the pot, cover, and bring to a boil again.
• Line 2 large baking sheets with parchment paper or silpats. Spray with nonstick spray.
• Punch down the dough and knead it a couple times on a lightly floured surface.
• Use a rolling pin to roll the dough into a circle about 12x12 inches. The dough should be about half the thickness of your thumb.
• Use a 2 and 1/2 inch biscuit cutter to cut the dough into doughnuts. Do not twist the cutter, push straight down.
• Line up the doughnuts on the prepared baking sheets with plenty of space for them to rise. I was able to fit between 12-15 on each pan.
• Place the pans in your oven. I only have two racks, and one pan fits on each, so I put the baking sheets on the racks and the dish of water directly on the floor of the oven.
• Pour the boiling water back into the 9x13 inch dish, and place underneath the donuts.
• Do not cover the donuts with a tea towel this time. Let rise in the oven for another 45 minutes, until doubled in size.
• About 20 minutes before the doughnuts finish rising, start heating up the oil. It takes a while for the oil to heat up, so don't wait until the last minute, or your doughnuts might rise too high and then fall before the oil is hot enough.
• In a high sided skillet, add 1 and 1/2 to 2 inches of oil. Turn the heat to medium. If you have a candy thermometer, attach it to the side of your pan. Heat the oil to between 360-370 degrees F. If you don't have a candy thermometer, after 15 minutes test a tiny piece of dough. If it starts bubbling right away, the oil is ready. You may have to adjust the heat a little bit lower than medium, depending on how powerful your burner is.
• Line your counter with lots of paper towels, or better yet, a deconstructed clean paper grocery bag (they absorb more oil than paper towels.)
• Add about 1 and 1/2 cups sugar to a pie plate or shallow bowl. Set a cooling rack nearby.
• Use a large spatula to gently lift the donuts one at a time into the hot oil. I usually fry 3-4 at a time, but this depends on how big your pan is.
• Let the donuts fry on one side for about a 30-45 seconds, until golden brown. Be careful, they will continue to darken as you remove them from the oil.
• Use tongs to flip each donut, and fry for another 20-30 seconds. You will have to use your judgment here, especially if you don't have a candy thermometer. You don't want to end up with doughy-centered donuts.
• Remove the donuts to the lined countertop. Wait for them to cool for just 15 seconds or so (enough to get another batch in the oil) and then roll them in the sugar. Don't be stingy! Pile it on! Remove the donuts to the cooling rack.
• Finish with the remaining donuts.
• When the donuts are still warm but cool enough to handle, use a couple toothpicks to poke a hole in the side of each donut. Work the toothpicks around a little bit inside the donut to create space for the filling.
• Fill a pastry bag with Nutella. I used tip 1A, but just use what you have. Or fill a ziplock bag and snip off the end. You can also use a condiment bottle to fill the donuts.
• Shove the pastry bag into the hole of the donut and fill until the donut starts to feel plump. Don't go overboard or it will just ooze out. Continue with the rest of the donuts, you may have to refill the pastry bag.
• When all the donuts have been filled, top each donut with a dollop of Nutella. This is optional, and be aware that the Nutella has a hard time sticking to the sugar on the outside of the donut. It tends to slide off. I did it mostly for the photos, but then I realized that it actually is nice to have a little extra Nutella to spread around to the edges of the donut that didn't get filled as much.
• Eat these with a fork! Or go all heathen and use your hands. Eat warm! With lots of milk! Warm them up in the microwave for just about 10-15 seconds if you are eating them later.
• To store, line several large tupperwares with paper towels. Store covered on the counter for a couple days. These are best eaten on day 1, but are still really good on day 2. I have no idea after than because they were gone!
• Once the remaining oil in the pan has cooled completely, transfer it back to the original bottle so that you can use it again next time. (Get someone to help you.) Place the oil bottle in the sink, place a funnel on top, and place a mesh strainer on top of the funnel to catch any dough bits. Pour the oil from the pan through the strainer and funnel back into the bottle. Label your bottle so that you know the oil should only be used for frying.

BAKED PEANUT BUTTER NUTELLA DONUTS

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil two 6 cup doughnut tin.
• Mix together the flour, sugar, cocoa, baking powder and salt in a large bowl and set aside.
• In another bowl, combine the buttermilk, eggs, peanut butter and nutella before adding in the melted butter.
• Mix the wet ingredients into the dry ingredients and stir until everything is just combined.
• Using a spoon, add the batter in to 8 doughnut cups until they are three quarters full.
• Bake the doughnuts for 13-15 mins until am inserted skewer comes out clean, remove them from the oven and let them cool in the pan before transferring them to wire rack to cool completely.
• Dip the cooled doughnuts into the melted Nutella, turn them over and cover then in sprinkles.

AMAZING NUTELLA DONUTS

Steps:

• In a small bowl, add warm water and sprinkle yeast over the top. Set aside for 5 minutes to bloom. Yeast should go foamy.
• Add 420 grams (3 cups) flour and sugar in the bowl of your stand mixer. Add butter, egg, vanilla and buttermilk. Add yeast (water and all) and mix with a dough hook for 5 minutes or until dough becomes smooth. If dough is too sticky to the touch, add extra 35 grams (1/4 cup) flour.
• Lightly grease a large bowl with a little vegetable oil. Bring dough together into one ball, place in bowl. Cover with plastic wrap and leave in a warm place to rise. You want the dough to double in size, it should take approximately 60 to 75 minutes.
• Lightly flour bench. Remove dough from bowl and gently knead with your hands for 2-3 minutes. Roll dough to 1/2 inch thick.
• Line two baking trays with baking paper. Use a donut cutter or large round cookie cutter to cut out circles of the dough. Gently place donuts on baking tray. Gently cover with plastic wrap.
• Meanwhile prepare the oil for frying. Fill a large heavy bottomed saucepan with oil and use a thermometer to heat the oil to 180 C (360 F). The amount of oil needed will vary depending on the size of your saucepan. You will want enough oil to come up about halfway of the saucepan, with plenty of room for the donuts to sizzle. Combine sugar and cinnamon in a small bowl and set aside.
• Once the oil is ready to go, gently add two or three donuts into the oil, one at a time, being carefully not to overcrowd the pan. Let them cook for 90 seconds, before flipping over and cooking for an additional 90 seconds - I recommend using a timer.
• Once they're golden brown, lift them out gently using a slotted spoon and pop them on a plate lined with paper towel. Then immediately roll them, one at a time, in the cinnamon sugar mixture. The oil will ensure the cinnamon sugar sticks. Continue to cook remaining donuts and roll them in cinnamon sugar.
• Next, fill each donut with a teaspoon of Nutella. You can do this using a small syringe, or by gently making a hole in the side of the donut (make it deep using a chopstick) and spooning the Nutella inside. Eat donuts while still warm.

SUPER EASY 3 INGREDIENT NUTELLA DONUTS FOR WORLD NUTELLA DAY

Steps:

• Preheat oven to 160°C and grease your donut pan with flavourless oil OR turn on your donut maker (you won't need any oil if you use the latter).
• In a mixing bowl, combine the Nutella, eggs and plain together until mixed thoroughly.
• Transfer mixture to a medium zip lock bag and cut the corner tip cut off. Pipe the mixture into the donut pans until each is approximately ⅔ full.
• If using a donut pan, bake in the oven for around 10 minutes until they spring back when pressed. If using a mini donut maker, bake for 2-3 minutes.
• Allow donuts to cool completely before icing with extra Nutella

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
• Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
• Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
• Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
• Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
• Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

BAKED NUTELLA DONUTS

Steps:

• Preheat oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside.
• In a large mixing bowl, mix together the flour, baking soda, and salt. Set aside. In a separate mixing bowl, mix together the buttermilk, Nutella, brown sugar, butter, egg, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Spoon the batter into the donut cavities, make sure to only fill them about 2/3 - 3/4 of the way full. You should end up with about 9-10 donuts, if you have a 6-count donut pan you will need to bake in two separate batches.
• Bake at 350°F for 9-10 minutes or until a wooden toothpick inserted into the donut comes out clean. Remove from the oven and cool in the pan for about 5 minutes, then remove the donuts and transfer them to a wire rack to cool.
• Add the powdered sugar, Nutella, and 2 tablespoons of milk to a mixing bowl and mix until well combined. If the glaze is too thick, slowly add one more tablespoon of milk as needed to thin out the glaze and mix until everything is well combined. If the glaze is too thin, add in a bit more powdered sugar to thicken it up. If the glaze is too thick, add in a bit more milk to thin it out a little.
• Place a piece of foil under the wire rack (to catch any glaze that falls off the donuts). Take each donut and dip the tops of each one into the prepared glaze, then transfer back to the wire rack for 10-15 minutes to let the glaze harden.

3-INGREDIENT NUTELLA DONUTS

Steps:

• Preheat oven to 350 degrees. Spray doughnut pan with non stick cooking spray and set aside.
• In small bowl, combine nutella, egg, egg yolk and flour until smooth batter forms. Spoon evenly into pans and spread batter around to fill cavities evenly.
• Bake 8-10 minutes or until thoroughly cooked. Remove from oven and cool 10 minutes before removing from pans. Cool completely. Spread more nutella over tops of doughnuts and garnish with chopped hazelnuts if desired. Serve.

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.