Nutella Doughnut Or Donut Sandwich Recipes

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NUTELLA DONUTS



Nutella Donuts image

This Nutella filled donut recipe will seriously blow your mind. Imagine the softest, puffiest yeast donut of your life, then roll it in a ton of sugar. THEN poke a hole in the side and fill it with warm gooey Nutella!! These are insane you guys!!

Provided by Karen

Categories     Dessert

Time 1h7m

Number Of Ingredients 13

3 tablespoons active dry yeast
1 cup warm water (105 degrees F)
1 tablespoon sugar (to proof yeast)
2 teaspoons salt
1/2 teaspoon baking powder
1/2 cup sugar (add to dough)
4 cups bread flour
1/4 cup shortening (I like butter flavored Crisco)
3 egg yolks
1/2 teaspoon vanilla
peanut oil or light olive oil (for frying)
1 & 1/2 cups sugar (for rolling donuts)
LOTS OF NUTELLA

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.

Nutrition Facts : ServingSize 1 g, Calories 330 kcal, Fat 12 g, SaturatedFat 9 g, Cholesterol 22 mg, Sodium 209 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 33 g, Protein 5 g, TransFat 1 g, UnsaturatedFat 2 g

3-INGREDIENT NUTELLA DOUGHNUTS



3-ingredient Nutella Doughnuts image

This sweet treat cannot be beat. In just an hour you can have homemade doughnuts using only three simple ingredients-and no deep-frying required! Chocolate-hazelnut spread is mixed into the batter and more is used to coat the tops, for double the deliciousness.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 doughnuts

Number Of Ingredients 3

1 cup chocolate-hazelnut spread, such as Nutella
4 large eggs
2 cups all-purpose flour (see Cook's Note), plus more for dusting

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.

NUTELLA DONUTS



Nutella Donuts image

Small Batch Nutella Donuts are super fun and easy to make. They are made with a small batch brioche recipe which can be made by hand without the use of a mixer. These are Nutella Filled donuts, but you can finish them any way that you like!

Provided by Erin Clarkson

Categories     Donuts

Time 4h

Number Of Ingredients 11

290g all-purpose flour
30g granulated sugar
1 tsp (3.1g) instant yeast
1/2 tsp (2g) salt
120g whole milk
1 tsp vanilla
1 large egg (60g), lightly whisked
60g unsalted butter, at room temperature
Neutral oil for frying - quantity depends on the size of your pot, you want it at least 10cm (4") deep
Granulated sugar for rolling the finished donuts in
About 150g of Nutella, or filling of your choice

Steps:

  • Place all ingredients except for the butter into a medium bowl. Bring together into a rough dough, then turn out onto a work surface (do not add more flour).
  • Knead the dough for 8-10 minutes. It will start off as very rough, then will come together and become smooth and elastic, and when pressed lightly with a finger, the dough should spring back slightly.
  • Flatten the dough out into a rough rectangle and add the butter to the surface of the dough. This part will get sloppy, so make sure that you have a bench scraper nearby. Incorporate the butter into the dough by squeezing it and kneading it in. Keep scraping any excess butter back onto the dough and kneading it in. Don't freak out. It will all work together.
  • Once the butter has incorporated into the dough, knead for a further 2-3 minutes.
  • Shape the dough into a ball and then transfer to a lightly buttered bowl. Cover with plastic wrap. Leave to sit on the counter for about 20 minutes to kick start the rising process, then transfer to the fridge to rise for at least two hours, and up to overnight.
  • Cut 8-10 parchment squares. Turn the dough out onto work surface (try not to use flour if you can). Divide into 70g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom
  • Place each of the donuts onto a parchment square, flattening each one slightly, leaving adequate space between.
  • Leave the doughnuts to proof for a second time. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
  • While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the granulated sugar for tossing into a shallow bowl.
  • Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the donuts two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
  • Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.
  • Place the nutella into a piping bag fitted with a round tip. Carefully pipe the nutella into the donuts, stopping when it starts to feel heavy. You may need to do a test to check the preferred amount of filling in each donut.
  • Store leftovers lightly covered at room temperature. Best eaten on the day that they are made.

AIR-FRYER MINI NUTELLA DOUGHNUT HOLES



Air-Fryer Mini Nutella Doughnut Holes image

You can make these air-fryer doughnuts in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. -Renee Greene, Smithtown, New York

Provided by Taste of Home

Time 35m

Yield 32 doughnuts.

Number Of Ingredients 5

1 large egg
1 tablespoon water
1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)
2/3 cup Nutella
Confectioners' sugar

Steps:

  • Preheat air fryer to 300°. 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 batches, arrange biscuits in a single layer on ungreased tray in air-fryer basket. Cook until golden brown, 8-10 minutes, turning once. Dust with confectioners' sugar; serve warm.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MINI NUTELLA DOUGHNUTS



Mini Nutella Doughnuts image

You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. -Renee Greene, Smithtown, New York

Provided by Taste of Home

Time 35m

Yield 32 doughnuts.

Number Of Ingredients 6

1 large egg
1 tablespoon water
1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)
2/3 cup Nutella
Oil for deep-fat frying
Confectioners' sugar

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.

Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 142mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS



Homemade Nutella®-Filled Donut Muffins image

I'm a sucker for donuts, and these Nutella®-filled donut muffins are baked instead of fried and super delicious!

Provided by lilemdo

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 16

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
3 tablespoons unsalted butter, or more as needed
⅓ cup white sugar
1 teaspoon ground cinnamon
1 ½ cups sifted powdered sugar, or more as needed
¼ cup milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 453.5 calories, Carbohydrate 67.7 g, Cholesterol 24.8 mg, Fat 18.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 202.4 mg, Sugar 51.2 g

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From dashofsanity.com


NUTELLA DONUTS | NUTELLA BOMBOLONI - YOUTUBE
Hello all my lovelies! I'm gonna share the yummy Nutella donut recipe today. Here's what you'll need:1 cup warm fresh milk (200g) You can use evap or UHT mil...
From youtube.com


VEGAN CHOCOLATE NUTELLA DONUTS - VERY VEGAN RECIPES
The end results of this vegan recipes is delicious. I’ll tell you right now the secret to these amazing vegan donuts. And if you are a fan of Nutella, which you probably are since you came here to check this recipe out, you will love the flavor of these vegan donuts. Unless they have changed the formula, Nutella actually isn’t vegan. So how ...
From veryveganrecipes.com


NUTELLA FILLED DONUT RECIPE - FOOD NEWS
I got the wunderbar sandwich on sourdough and some Nutella filled donuts. One sandwich, which comes with chips, and 2 small Nutella filled donuts costing $1.50 each brought the total to 11 bucks which I didn't think was too bad. Nutella filled donuts go beyond the realm of indulgent and edge on sinful. This donut tastes remarkably like the chocolate filled french pastries I …
From foodnewsnews.com


3-INGREDIENT NUTELLA DOUGHNUTS RECIPE - FOOD NEWS
Add 1/2 teaspoon of Nutella into the center of each of the muffin holes and cover with another teaspoon of the cake mixture. Try to ensure the Nutella is in the middle (not touching the tin side) and that the top layer of mixture completely covers the Nutella. 7. Bake for 10-12 minutes, until golden and firm.
From foodnewsnews.com


NUTELLA DONUTS RECIPE - DINNERS, DISHES, AND DESSERTS
Heat to 360 degrees. Drop biscuits into the hot oil. Only drop 3-4 at a time to not overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and puffed. Remove from hot oil and place on a wire rack or paper towel to drain and cool. Fill a piping bag, fitted with a round tip (like Wilton 1A), with Nutella.
From dinnersdishesanddesserts.com


CHOCOLATE DONUT, NUTELLA AND COFFEE ICE CREAM SANDWICH
2 tablespoons Nutella. 2-3 scoops coffee ice cream. Directions: 1. Cut donut in half lengthwise, as if you were cutting a bagel. 2. Spread Nutella inside each donut half. 3. Scoop ice cream onto one side and top with the other donut half.
From spoonuniversity.com


HOW TO MAKE NUTELLA DOUGHNUTS - DELICIOUS. MAGAZINE
Put the dough in an oiled bowl, cover with oiled cling film and leave to rise for 1 hour or until it has doubled in size. 3. While the dough is rising, make the Nutella filling. Put 100ml of the cream in a heavy-based pan and bring to the boil. Put the pieces …
From deliciousmagazine.co.uk


BANANA BREAD DONUTS WITH NUTELLA GLAZE - THE PIONEER WOMAN
2016-03-29 Directions. For the donuts: Preheat oven to 350ºF. Spray your donut pan with nonstick spray. You want to do this after baking every batch. In a bowl, whisk together flours, baking powder and salt. In a large bowl, whisk together butter and sugar until combined. Add dry ingredients and eggs, mixing until batter is just combined.
From thepioneerwoman.com


NUTELLA DOUGHNUTS - THE SWEET OCCASION
2020-04-24 Instructions. In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, sugar, and salt and mix to combine evenly. Add the eggs and milk mix on medium speed for 5 minutes. Using a spatula or dough scraper, scrape the dough from the sides and bottom of …
From thesweetoccasion.com


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