Irresistible Nutella-Filled Donuts: Your Ultimate Homemade Recipe Guide
Prepare yourself for an extraordinary culinary journey that will redefine your perception of perfection. Imagine sinking your teeth into the softest, pillowy yeast donut, generously coated in shimmering sugar. Now, picture that exquisite creation bursting with a warm, molten river of rich Nutella with every bite. These aren’t just donuts; they’re a symphony of textures and flavors, surprisingly simple to master in your own kitchen. Forget store-bought; homemade Nutella-filled donuts are an experience you wont want to miss. Originally posted June 14, 2018, this timeless recipe continues to be a fan favorite for a reason.
My husband, Eric, and I embarked on a wonderful vacation to Australia in May, which naturally led us to declare June as our “No-Spend” month, a valiant effort to rebalance our budget after our lavish travels. Life, however, has a humorous way of intervening. Just as we were settling into our frugal mindset, an unexpected visitor arrived at our doorstep, introducing a unique blend of humor and chaos into our otherwise quiet month. Let’s just say, sometimes the best treats are the ones we make ourselves, to soothe the soul after life’s little surprises!
Why Homemade Nutella Donuts are a Must-Try
There’s something truly magical about homemade donuts. The aroma of yeast rising, the sizzle of dough hitting hot oil, and the sheer joy of biting into a warm, freshly made treat is unparalleled. While the idea of making donuts from scratch might seem daunting, this recipe breaks it down into manageable, enjoyable steps, proving that bakery-quality indulgence is well within your reach. And when you factor in a generous filling of warm, gooey Nutella? Well, that just elevates them from “delicious” to “absolutely divine.”
Homemade donuts offer an unparalleled freshness that simply can’t be replicated by their store-bought counterparts. The delicate balance of sweetness, the airy texture, and the warmth of a freshly fried and filled donut are moments of pure bliss. Plus, the sense of accomplishment you get from creating something so delicious from scratch is incredibly rewarding. This isn’t just a recipe; it’s an invitation to create joy in your kitchen and share it with loved ones. Imagine hosting a donut party where everyone gets to experience this fresh-from-the-fryer delight!
The Secret to Perfectly Fluffy Nutella-Filled Donuts
The key to achieving the incredibly soft and puffy texture of these Nutella-filled donuts lies in a simple yet ingenious technique: creating a “homemade sauna” for your dough. By placing a pan of boiling water beneath your rising donuts in a turned-off oven, you create a warm, moist environment that encourages the yeast to work its magic beautifully. This ensures a consistent and impressive rise, resulting in donuts that are wonderfully light and airy.
Many homemade donut recipes can feel intimidating, but I promise you, this one is an absolute game-changer. It’s a fun project, especially on a lazy weekend, and the results are utterly worth every minute. The real magic happens when you infuse these already perfect donuts with copious amounts of warm, decadent Nutella. Who’s ready to dive in?
Nutella Donut Ingredients You’ll Need
Crafting these irresistible donuts requires a few key ingredients, each playing a crucial role in achieving that perfect texture and flavor. Here’s what you’ll need:
- Active dry yeast: The star ingredient for a proper rise.
- Sugar: For sweetness in the dough and to activate the yeast.
- Salt: Balances flavors and strengthens the dough.
- Baking powder: Aids in creating a light texture.
- Bread flour: Provides the necessary gluten structure for chewy, airy donuts.
- Shortening: I highly recommend butter-flavored Crisco for richness and tenderness.
- Egg yolks: Adds richness, color, and helps create a tender crumb.
- Vanilla extract: Enhances the overall flavor profile.
- Peanut oil or light olive oil: Essential for frying to a golden perfection.
- LOTS OF NUTELLA: The heart of these incredible stuffed donuts!
Step-by-Step Guide to Nutella-Filled Donut Perfection
Making Nutella-filled donuts from scratch is an exciting and rewarding process. While there are several steps, each is straightforward, leading you to a truly exceptional homemade treat. Below is a comprehensive overview, with full detailed instructions following:
- Activate the yeast and prepare the dough.
- Allow the dough to rise in a warm, moist environment.
- Roll out the dough and cut out donut shapes.
- Let the donut rounds undergo a second rise.
- Fry the donuts until golden and coat them in sugar.
- Gently poke a hole in each warm donut to create space for the filling.
- Pipe generous amounts of Nutella into each donut and get ready to devour!
Activating the Yeast: The Foundation of Fluffiness
The first crucial step is activating your active dry yeast. Don’t be surprised by the 3 tablespoons of yeast listed in the recipe—it’s intentional and what makes these donuts so incredibly puffy! In a large bowl or stand mixer, combine the yeast with warm water (around 105 degrees F) and a tablespoon of sugar. The water should be comfortably warm, not hot enough to kill the yeast. Let this mixture sit for 5-10 minutes. It should become wonderfully foamy, as shown in the image below on the left. If it doesn’t foam up, your yeast isn’t active, and you’ll need to start again with fresh yeast and properly warmed water. This foamy stage is your assurance of a successful, fluffy donut!
Crafting the Dough: Kneading to Perfection
Once your yeast is vibrant and foamy, it’s time to build your dough. In a separate bowl, whisk together salt, baking powder, the remaining 1/2 cup of sugar, and bread flour. Gradually add this dry mixture to your yeast mixture, along with shortening, egg yolks, and vanilla. If using a stand mixer, attach the dough hook and knead for 2 minutes. Alternatively, knead by hand on a lightly floured surface for the same duration. The dough should become smooth, soft, and elastic, cleaning the sides of the bowl without sticking excessively to your fingers. This is the consistency you’re looking for, preparing it for a magnificent rise.
The First Rise: Creating the “Homemade Sauna”
After kneading, lightly grease a large bowl and place your dough ball inside, turning it once to coat the top. Cover the bowl loosely with a tea towel or plastic wrap. Now, for our secret “homemade sauna”: place the covered bowl on the top rack of your *turned-off* oven. On the bottom rack, place a 9×13 inch pan and carefully pour boiling water into it. Close the oven door immediately and do not open it for a full hour. This warm, steamy environment is perfect for yeast, encouraging the dough to double beautifully in size, becoming incredibly soft and moist.
Shaping Your Donuts: Precision Matters
Once the first rise is complete, gently punch down the dough and knead it a couple of times on a lightly floured surface. Using a rolling pin, roll the dough into an even circle, roughly 12×12 inches, aiming for about half the thickness of your thumb. With a 2 1/2 inch biscuit cutter, cut out your donut rounds. Remember to press straight down without twisting the cutter to ensure even edges, which contributes to a better rise and a perfectly round donut. Place these rounds on prepared baking sheets, leaving ample space between them for the second rise.
The Second Rise: Building Volume
For the second rise, return your baking sheets with the cut donut rounds to the oven. Re-boil the water from the first rise and pour it back into the 9×13 inch dish, placing it on the floor of the oven beneath your donuts. This time, do not cover the donuts. Allow them to rise for another 45 minutes in this steamy environment until they have doubled in size again. This critical second rise is what gives the donuts their signature light and airy texture. While they rise, prepare your frying station.
Frying for Golden Perfection: Heat Control is Key
About 20 minutes before your donuts finish their second rise, begin heating your frying oil. You’ll need 1 1/2 to 2 inches of peanut or light olive oil in a high-sided skillet. Heat the oil to between 360-370 degrees F. A candy thermometer is highly recommended for accuracy, but if you don’t have one, test a small piece of dough: if it bubbles immediately, the oil is ready. Adjust heat as necessary to maintain a consistent temperature. Meanwhile, set up your “donut station”: line your counter with a clean paper grocery bag (excellent for absorbing excess oil) or several layers of paper towels, and prepare a shallow bowl with 1 1/2 cups of sugar for coating.
Carefully lift the risen donut rounds, one at a time, into the hot oil. Fry 3-4 donuts at a time, depending on your pan size, ensuring not to overcrowd the skillet. Fry for about 30-45 seconds per side, or until golden brown. They will continue to darken slightly after removal. If the donuts puff up significantly when flipped, gently press them down with a spatula to ensure even frying in the center. Transfer the fried donuts to your prepared paper-lined counter to cool for a mere 15 seconds, then immediately roll them generously in sugar. Don’t be shy with the sugar—pile it on for that irresistible sweet crunch! Then, transfer them to a cooling rack as you continue frying the remaining batches.
The Grand Finale: Filling with Irresistible Nutella
Once the donuts are warm but cool enough to handle, it’s time for the most exciting part: the Nutella filling! Use a toothpick to poke a small hole in the side of each donut, then gently work the toothpick around inside to create a cavity for the filling. This makes it easier to pipe in the Nutella smoothly.
Fill a pastry bag with Nutella. A simple trick is to place the pastry bag in a large glass to make filling it much easier. Insert the tip of the pastry bag deep into the hole you created in each donut and gently squeeze, filling until the donut feels plump and heavy. Be careful not to overfill, or the delicious Nutella might ooze out before you’re ready! Continue this process with all the donuts, refilling your pastry bag as needed. For an extra touch of indulgence, you can top each filled donut with a dollop of Nutella, though be aware it might slide a bit on the sugared surface. This extra Nutella is perfect for spreading to any less-filled edges, ensuring chocolatey goodness in every bite.
What are Stuffed Donuts Called?
When it comes to naming these delectable creations, we must insist on the full, descriptive title: “Nutella Stuffed Donuts.” Calling them simply “Nutella donuts” might lead some to believe there’s just Nutella flavoring in the dough. Oh, no, my friends! The magic here is that rich, warm Nutella is generously STUFFED INSIDE THE DONUT. Let’s never forget the delightful surprise waiting within, which is why “stuffed” perfectly captures their essence.
Storage and Freshness Tips for Your Stuffed Donuts
It’s hard to imagine not devouring every single one of these donuts immediately, but should you find yourself with a few (lucky you!), proper storage ensures they remain delicious for as long as possible. Since these donuts don’t have frosting, storing them in a single layer in an airtight container is ideal. Keep them on the counter for the first couple of days. If, by some miracle, you still have leftovers beyond that, transfer them to the fridge.
Donuts are undeniably best when enjoyed fresh and warm. If you’re planning for longer-term storage, consider freezing them *before* stuffing them with Nutella. When you’re ready to enjoy, simply allow them to defrost overnight in the fridge, then warm them slightly in the microwave for 10-15 seconds before filling them with fresh Nutella. This method ensures maximum freshness and that delightful warm, gooey center.
And there you have it – a bounty of delicious, homemade Nutella-filled donuts! These are truly a treat best shared. Invite your neighbors, friends, or family over so you don’t eat them all yourself (trust me, it’s tempting!).
Pro Tips for the Best Homemade Nutella Donuts
- Yeast Proofing is Key: Don’t skip the proofing step for your yeast. If it doesn’t foam, your dough won’t rise. Water temperature is crucial – too hot kills yeast, too cold won’t activate it.
- Perfect Frying Temperature: Maintain the oil temperature between 360-370°F (182-187°C). Too cold, and donuts will be greasy; too hot, and they’ll brown too quickly on the outside while remaining raw inside. Use a thermometer!
- Don’t Overcrowd the Pan: Fry donuts in small batches (3-4 at a time) to avoid dropping the oil temperature and ensuring even cooking.
- Generous Sugaring: Roll the donuts in sugar while they are still warm, right after a brief cooling period. The warmth helps the sugar adhere perfectly.
- Filling Technique: A piping bag with a round tip (like Wilton 1A) or even a Ziploc bag with a snipped corner works perfectly for filling. Make sure the hole you poke is wide enough for the tip to get inside easily.
- Serving Suggestion: These donuts are heavenly served warm. A quick 10-15 second reheat in the microwave will bring back that fresh, warm gooey Nutella experience. Pair with a glass of cold milk!
- Reusing Frying Oil: Once cooled, strain the leftover frying oil through a mesh strainer into its original bottle. Label it for “frying only” and store it in a cool, dark place. This oil can be reused several times for frying similar items.
Explore More Delicious Recipes!
If you loved these Nutella-filled delights, you might enjoy trying these other fantastic recipes:
- Maple Bars << A classic, especially on the west coast, you absolutely must try!
- Nutella and Banana Stuffed Crescent Rolls << Incredibly easy and utterly delicious!
- 2-Ingredient Nutella Puffs << The perfect quick appetizer or sweet treat.
More Donut Recipes You Will Be Sure to Love!
- Vanilla-Cream Filled Doughnuts from Brown Eyed Baker
- Funky Monkey Doughnut with Nutella from The Little Kitchen
- Chocolate Dipped Cream Filled Donuts from Big Bear’s Wife
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Nutella Donuts
20 mins
2 mins
45 mins
1 hr 7 mins
25 donuts
Print Recipe
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!!
Ingredients
- 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 (butter flavored Crisco recommended)
- 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
Instructions
- In a large bowl or stand mixer, combine yeast, warm water, and 1 tablespoon sugar. Ensure the water is warm but not hot. Let sit for 5-10 minutes until foamy. If not foamy, discard and start over with fresh yeast and correct water temperature.
- 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.
- Once yeast is foamy, add shortening, 3 egg yolks, and vanilla, stirring with a wooden spoon.
- Add about half of the flour mixture and combine well with the spoon.
- Attach the dough hook to the mixer (or continue with spoon/hand kneading). Add the remaining flour mixture and mix well. Knead with the dough hook for 2 minutes, or by hand on a floured surface for 2 minutes. The dough should clean the sides of the bowl and not be very sticky. Add more flour only if necessary.
- Grease a large bowl with nonstick spray or oil. Shape the dough into a ball and place in the bowl, turning it over to grease the top. Cover loosely with a tea towel or plastic wrap. Place on the top rack of your turned-off oven.
- Place a 9×13 inch pan on the bottom rack. Carefully pour the boiling water into the pan. Close the oven door and do not open it 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 and spray with nonstick spray.
- Punch down the dough and knead it a couple of times on a lightly floured surface.
- Use a rolling pin to roll the dough into a circle about 12×12 inches, approximately half the thickness of your thumb.
- Use a 2 1/2 inch biscuit cutter to cut the dough into doughnuts. Push straight down without twisting.
- Line up the doughnuts on the prepared baking sheets, leaving plenty of space for them to rise (12-15 per pan usually).
- Place the pans in your oven. If you have two racks, place one pan on each. Place the dish of boiling water directly on the floor of the oven (if racks aren’t suitable for the dish).
- Pour the re-boiled water into the 9×13 inch dish, and place it underneath the donuts.
- Do not cover the donuts with a tea towel this time. Let them rise in the oven for another 45 minutes, until doubled in size.
- Approximately 20 minutes before the doughnuts finish rising, start heating the oil.
- In a high-sided skillet, add 1 1/2 to 2 inches of peanut or light olive oil. Turn the heat to medium. Heat the oil to 360-370 degrees F. If you don’t have a thermometer, test with a tiny piece of dough; it should bubble right away. Adjust heat as needed.
- Line your counter with absorbent paper towels or a clean, deconstructed paper grocery bag.
- Add about 1 1/2 cups sugar to a pie plate or shallow bowl. Set a cooling rack nearby.
- Use a large spatula to gently lift donuts one at a time into the hot oil. Fry 3-4 at a time.
- Fry on one side for about 30-45 seconds until golden brown. They will continue to darken slightly after removal.
- Use tongs to flip each donut and fry for another 20-30 seconds. Ensure the centers are cooked through.
- Remove donuts to the lined countertop. After cooling for about 15 seconds, roll them generously in sugar. Transfer to the cooling rack.
- Finish frying and sugaring the remaining donuts.
- When the donuts are warm but cool enough to handle, use a toothpick to poke a hole in the side of each donut. Wiggle the toothpick around to create space for the filling.
- Fill a pastry bag with Nutella. A large glass can help hold the bag while filling. Insert the pastry bag tip into the donut’s hole and fill until plump. Don’t overfill.
- When all donuts are filled, optionally top each with a dollop of Nutella.
- Eat warm! Reheat in the microwave for 10-15 seconds if eating later. Enjoy with milk!
- To store, line several large airtight containers with paper towels. Store covered on the counter for a couple of days. They are best fresh but still good on day 2.
- Once the remaining frying oil has cooled completely, transfer it back to its original bottle. Place a funnel with a mesh strainer on top of the bottle to catch dough bits. Label the bottle as “frying oil” for future use.
Notes
This recipe is adapted from these Maple Bars, which recipe I got years ago from Our Best Bites, who got the recipe from this Top Pot Doughnuts book, which looks incredibly good!
Nutrition
Did you make this? I’d love to see it! Mention @thefoodcharlatan or tag #thefoodcharlatan!