Nutella and doughnuts in one phrase… Yes please!
These are so easy to make, you’ll almost feel guilty presenting them as your own handy-work.
Nonetheless, something that’s so easy to make and soo yummmy will without a doubt be a crowd pleaser. As is anything with Nutella! The secret? Store-bought bread dough.
I’ve made these doughnuts multiple times before. I have had attempts that were better than others, but as long as you have a good batch of dough, not much can go wrong.
Here are some tips that will help you get the best results:
- Buy the dough on the same day you intend on using it.
- Get it from the shop early in the morning, that way you know that it’s a fresh batch, that has not had time to puff up too much.
- Don’t be stingy with the Nutella, you want it to ooze out when you bite into it.
You’ll need:
Measuring cups and spoons
Large mixing bowl
Rolling pin
2 large trays
Circular cookie cutter, ±6cm in diameter. (A drinking glass will also work)
Medium sized pot
Medium sized piping bag
Kitchen towels
This recipe yields 15 – 20 doughnuts, depending on size.
Ingredients:
1 packet of store-bought white bread dough
350g Nutella (room temperature)
½ c White sugar
2 Tbsp cinnamon
Sunflower oil for frying
Plain all-purpose flour for dusting
Method:
Generously dust your surface with flour. If your dough is heavy and you can see it hasn’t risen yet, knead it down for about 1 minute. Place the dough in a mixing bowl, cover and set aside to rise in a sunny area. Once the dough has about doubled in size, follow the instructions in the same way as specified below. If you can see that your store bought down has already risen and is puffed up. Gently knead it down and on a floured surface and flatten it with a rolling pin, leaving it approximately 1-1,5cm thick.
Use a circular cookie cutter or a drinking glass to cut out round circles of dough. Cover a tray with baking paper, slightly dust the paper with flour and place the circles of dough on the tray, spaced out, allowing them enough space to rise. Cover with a dishcloth and place them in a sunny area to rise. Check on them every now and then.
In the meantime, heat up your oil for frying. Fill a heavy-bottomed pot halfway and over a low-medium heat allow the oil to heat up. You want your oil to be quite hot, but it's safer to warm the oil up slowly. While you’re waiting, prepare your cinnamon sugar. Add the sugar and cinnamon into a large mixing bowl, whisk to combine.
Set out a tray, cover with kitchen towels, you will use this to drain the excess oil before rolling the doughnuts in the cinnamon sugar. You can test the heat of your oil by very carefully dropping one of your doughnuts into the oil. The oil should bubble up immediately and the doughnut should float to the top within 2-3 seconds. If that does not happen, wait a bit longer before adding more, or turn your heat up higher. If the oil splatters too wildly, it is too hot, carefully remove the pot from the heat, turn the heat down and allow the oil to cool down before placing the pot back on the heat. Fry 3-4 doughnuts at a time, depending on the size of your pot. The doughnuts should not touch each other. Turn them over once lightly golden. Sometimes they can be stubborn and turn back over, just lightly hold them in place for a few seconds with your slotted spoon to keep them from turning over. They should puff up when fried and only cooks for about 10-15 seconds, depending on the size of your doughnuts and the heat of the oil.
Once they’re lightly golden all round, using a slotted spoon, transfer them onto the tray you prepared with the kitchen towels. While the excess oil is draining, put a few more in to fry. Now back to the fried ones, while they’re still hot quickly roll them in the cinnamon sugar, covering them all over. Set them aside to cool. Repeat the process until all of your doughnuts are fried and covered in cinnamon sugar. Starting with the ones you fried first, use a small sharp knife and poke it into the doughnut from the side, gently move the knife from side to side, only in the center of the doughnut, making sure you don’t cut through the edges. This should be pretty effortless as the doughnut should be light and puffed up. Once all the doughnuts have an opening, you can fill a piping bag with the soft (not runny) Nutella. Once all your doughnuts have cooled down, you can now start filling them. If the doughnuts are still warm inside, the Nutella will melt and leak out.
Depending on the size of your doughnuts, you’ll use about 2-3 teaspoons of Nutella to fill each. They are best consumed on the same day. If you want to store them, do so by placing them in an airtight container in a cool place. Best not refrigerated, as this sets the Nutella and can make the dough too chewy if reheated.
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