If you have a sweet tooth that craves the perfect blend of soft dough, a crispy sugar coating, and a luscious, melty center, then you need to get cozy with this Nutella-Filled Homemade Donuts with Sugar Coating Recipe. It’s a delightful treat that takes classic fried donuts to a whole new level by stuffing them with rich Nutella and then rolling them in sugar for that irresistible crunch. Each bite is a warm hug of comfort and indulgence, making these donuts a crowd-pleaser perfect for breakfast, dessert, or anytime you want to nourish your soul with something truly special.
Ingredients You’ll Need
Making this Nutella-Filled Homemade Donuts with Sugar Coating Recipe is all about simple, quality ingredients that work harmoniously to create a tender dough, a golden fried exterior, and that iconic sweet finish. Each ingredient has a special role in texture, flavor, or the donut’s rise, turning basic pantry staples into a sensational treat.
- Active dry yeast: The magic agent that makes your dough rise, lightening up the donuts beautifully.
- Warm water (105°F): Perfect temperature to activate the yeast without killing it.
- Sugar (for yeast): Feeds the yeast and aids in proofing to get that foamy start.
- Salt: Balances flavors and strengthens the dough’s gluten structure.
- Baking powder: Adds a touch more lift for fluffier donuts.
- Sugar (for dough): Sweetens the dough just right, enhancing the overall taste.
- Bread flour: Provides the right gluten content for chewy yet tender donuts.
- Shortening (butter-flavored Crisco preferred): Keeps the dough moist and rich without the heaviness of butter.
- Egg yolks: Add richness and color to give your donuts that inviting golden hue.
- Vanilla extract: Infuses a gentle warmth and depth of flavor.
- Peanut or light olive oil (for frying): Neutral oils that provide crispiness without overpowering flavor.
- Sugar (for coating): Coats the donuts in a sweet, crunchy exterior.
- Nutella: The star filling, creamy and hazelnut-laced, that makes these donuts unforgettable.
How to Make Nutella-Filled Homemade Donuts with Sugar Coating Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in warm water combined with a tablespoon of sugar. This crucial first step wakes up the yeast, creating that foamy surface that signals it’s ready to deliver rise and softness to your donuts. If the mixture doesn’t foam, stop and start over—your yeast might be expired or your water too hot, and this ensures your donuts come out perfect every time.
Step 2: Prepare the Dry Ingredients
While the yeast is proofing, whisk together your salt, baking powder, 1/2 cup sugar, and bread flour in a separate bowl. This dry mix builds the foundation of your dough’s texture and taste.
Step 3: Combine and Mix the Dough
Once the yeast is nice and foamy, add in the shortening, egg yolks, and vanilla extract, stirring them together. Then gradually mix in half the flour mixture, followed by the rest, stirring or kneading until you have a smooth dough that just barely sticks to the sides of your bowl. It should be soft but manageable—exactly the kind of dough that yields insanely tender donuts.
Step 4: First Rise in a Warm Environment
Shape your dough into a ball, place it in a greased bowl, and turn it to coat every side lightly with oil. Cover it and create a warm, steamy environment by placing a pan of boiling water on the oven floor and then the dough on the top rack. This cozy spot helps the dough double in size in about an hour, setting the stage for light-as-air donuts.
Step 5: Shape the Donuts
After the dough has risen, punch it down gently and roll it out to a 12 by 12-inch circle about half a thumb thick. Cut out 2 1/2-inch rounds using a biscuit cutter, placing them spaced apart on parchment-lined pans for the second rise.
Step 6: Second Rise with Steam
Repeat your steamy setup with boiling water underneath the donuts on the bottom rack, then let these rounds puff up for another 45 minutes. This rise is what gives the donuts their signature fluffy feel inside.
Step 7: Heat the Oil and Fry
Get your frying oil between 360 and 370 degrees Fahrenheit—perfect for a quick, golden bath. Fry a few donuts at a time, turning them gently after about 30-45 seconds so they brown evenly. This step transforms the raw dough into irresistible golden pillows of joy.
Step 8: Sugar Coat the Warm Donuts
Once out of the oil, drain briefly and then roll the warm donuts in sugar generously. This coating adds a beautiful shimmer and crunch that contrasts the pillowy dough inside.
Step 9: Fill the Donuts with Nutella
Using toothpicks, puncture each donut’s side to make space, then pipe in your Nutella filling until plump but not overflowing. This luscious center is what transforms ordinary donuts into a decadent, melt-in-your-mouth delight.
Step 10: Optional Nutella Topping and Serve
Add a small dollop of Nutella on top if you’re feeling extra indulgent—this adds a wonderful contrast to the sugary exterior, although it might slide a bit on the sugar. Then dig in warm for a truly heavenly experience.
How to Serve Nutella-Filled Homemade Donuts with Sugar Coating Recipe
Garnishes
Sprinkle a dusting of powdered sugar or a drizzle of melted chocolate over your Nutella-Filled Homemade Donuts with Sugar Coating Recipe for a touch of elegance and even more flavor depth. Fresh berries or finely chopped toasted hazelnuts can add a refreshing crunch and color pop.
Side Dishes
A tall glass of cold milk or a steaming cup of coffee or hot chocolate pairs beautifully with these rich, sweet donuts. For brunch, serve alongside fresh fruit or a simple yogurt parfait to balance out the sweetness.
Creative Ways to Present
Arrange your donuts stacked in a tiered display for a festive brunch or party centerpiece. You can also serve them wrapped individually in parchment tied with twine for an adorable grab-and-go treat that’s perfect for gatherings or lunchbox surprises.
Make Ahead and Storage
Storing Leftovers
Store any leftover Nutella-Filled Homemade Donuts with Sugar Coating Recipe at room temperature in an airtight container lined with paper towels to absorb moisture. They stay soft and delicious for about two days—though, honestly, they rarely last that long!
Freezing
To freeze, wrap donuts individually in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to one month without sacrificing much freshness. Defrost at room temperature before reheating.
Reheating
Warm your donuts gently in the microwave for 10-15 seconds or in a low oven for a few minutes to revive their irresistible softness and gooey Nutella center. Avoid overheating to keep that perfect balance of textures.
FAQs
Can I use a different filling instead of Nutella?
Absolutely! While Nutella is divine, you can fill these donuts with jam, pastry cream, fruit compote, or even peanut butter. Just make sure the filling is smooth and easy to pipe into the donut.
What if I don’t have a candy thermometer?
No worries! You can test your oil by dropping a small piece of dough in—if it bubbles vigorously and rises to the surface quickly, the oil is ready. Just keep a close eye to avoid burning.
Can I bake these donuts instead of frying?
Frying gives that classic crispy exterior which is tough to replicate in the oven, but you can bake donuts if you prefer a lighter version. They won’t have the same sugar-coated crunch, but they’ll still be delicious if you roll them in sugar right after baking.
How do I prevent the Nutella from oozing out?
Fill the donuts gradually and stop once they feel plump but not bursting. Holding the pastry bag steady while you inject filling helps control the flow and keeps everything contained.
Can I make a smaller batch of this Nutella-Filled Homemade Donuts with Sugar Coating Recipe?
Yes! Just halve or quarter the ingredients accordingly. Be mindful that rising times might vary slightly due to smaller dough portions, so watch that your dough doubles nicely before moving to the next step.
Final Thoughts
There’s something truly magical about biting into Nutella-Filled Homemade Donuts with Sugar Coating Recipe that you made yourself—the warm dough, the crunchy sugar shell, and that creamy hazelnut surprise inside feels like a celebration with every mouthful. So gather your ingredients, roll up your sleeves, and treat yourself and those you love to a batch of these delightful donuts. Once you taste them, you’ll know why this recipe is an absolute keeper!
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Nutella-Filled Homemade Donuts with Sugar Coating Recipe
- Prep Time: 20 minutes
- Cook Time: 2 minutes per batch frying time (total of about 20-30 minutes depending on batch size)
- Total Time: Approximately 1 hour 50 minutes including rising and frying
- Yield: 25 donuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These homemade Nutella Donuts are soft, fluffy, and perfectly fried to golden brown perfection. Filled generously with creamy Nutella and rolled in sugar, they are an indulgent treat best enjoyed warm with a glass of milk. The dough is proofed twice in a warm, humid oven environment to ensure the perfect texture before being fried in oil until crisp yet tender inside.
Ingredients
Dough 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 (to add to dough)
- 4 cups bread flour
- 1/4 cup shortening (butter flavored Crisco recommended)
- 3 egg yolks
- 1/2 teaspoon vanilla extract
For Frying and Finishing
- Peanut oil or light olive oil (for frying, 1.5 to 2 inches deep)
- 1 1/2 cups granulated sugar (for rolling donuts)
- LOTS OF NUTELLA (for filling and optional topping)
Instructions
- Proof the yeast: In a large bowl or stand mixer, combine the active dry yeast, warm water (105°F), and 1 tablespoon sugar. Let it sit for 5-10 minutes until very foamy to confirm the yeast is active. If it’s not foamy, discard and start again with water that is not too hot.
- Prepare boiling water for proofing: Fill a 3-quart pot with water, cover, and bring to a boil over high heat.
- Mix dry ingredients: In a separate medium bowl, combine salt, baking powder, 1/2 cup sugar, and bread flour. Set aside.
- Add wet ingredients to yeast: When the yeast mixture is foamy, add shortening, egg yolks, and vanilla extract. Stir well with a wooden spoon.
- Add flour mixture: Add about half of the flour mixture to the wet ingredients and combine thoroughly with the spoon.
- Knead the dough: Attach the dough hook to a mixer if available; add the remaining flour mixture and mix well. Knead with the dough hook for 2 minutes or knead by hand on a floured surface until the dough cleans the sides of the bowl and is not sticky. Add more flour if needed.
- First rise setup: Grease a large bowl with nonstick spray or oil. Shape the dough into a ball and place it in the bowl, turning it over to grease the top as well. Cover loosely with a tea towel or plastic wrap.
- Create steamy environment and first rise: Place the covered dough on the top rack of the oven. Put a 9×13 inch pan filled with boiling water on the bottom rack to create humidity. Close the door and allow the dough to rise undisturbed for 1 hour until doubled in size.
- Boil water again: Carefully remove the pan, pour the water back into the pot, cover, and bring to a boil again for the second rise environment.
- Prepare baking sheets: Line two large baking sheets with parchment paper or silpats and spray with nonstick spray.
- Punch down and knead dough: Punch down the dough and knead it a few times on a lightly floured surface to release air.
- Roll out dough: Using a rolling pin, roll the dough into a 12×12 inch circle about half the thickness of your thumb.
- Cut out donuts: Use a 2 1/2 inch biscuit cutter to cut donuts; push straight down without twisting for clean edges.
- Arrange donuts for second rise: Place donuts spaced out on the prepared baking sheets, fitting 12-15 donuts per pan.
- Second rise in oven: Place the pans on the oven racks. Pour the boiling water into the 9×13 dish and place it on the oven floor beneath the donuts. Let donuts rise uncovered for 45 minutes until doubled in size.
- Heat oil for frying: About 20 minutes before the donuts finish rising, pour 1 1/2 to 2 inches of peanut or light olive oil into a high-sided skillet. Heat over medium to 360-370°F. Use a candy thermometer to monitor, or test a small piece of dough for bubbling.
- Prepare for frying: Line your countertop with paper towels or a paper grocery bag to absorb oil. Put 1 1/2 cups sugar in a shallow bowl for rolling once fried. Have a cooling rack ready.
- Fry the donuts: Use a spatula to gently place 3-4 donuts at a time into hot oil. Fry on one side for 30-45 seconds until golden brown, then flip and fry for another 20-30 seconds. Avoid undercooked centers; adjust time as needed.
- Drain and sugar coat: Remove donuts to the lined surface. Let cool briefly for about 15 seconds, then roll each donut generously in the sugar. Transfer to a cooling rack.
- Fill donuts with Nutella: When donuts are warm enough to handle but not hot, poke a hole on the side with toothpicks to create a cavity. Fill a pastry bag or ziplock bag with Nutella, insert into the hole, and fill until the donut is plump but not overflowing.
- Optional topping: Optionally, place a dollop of Nutella on top of each donut for extra flavor, though it may slide on the sugar coating.
- Serve and store: Enjoy warm with milk, using a fork or hands. Warm leftovers in the microwave for 10-15 seconds. Store in lined airtight containers at room temperature for up to 2 days.
- Clean and reuse oil: Once cooled, strain used oil back into the original bottle through a mesh strainer and funnel for reuse. Label the bottle for frying only.
Notes
- Make sure the water used for proofing yeast is warm but not hot to avoid killing the yeast.
- Do not twist the biscuit cutter when cutting donuts to keep edges clean and ensure even frying.
- Maintain the oil temperature between 360-370°F for perfect frying; too hot and donuts burn, too cool and they absorb excess oil.
- Roll donuts generously in sugar immediately after frying for best coating.
- Nutella filling is best added while donuts are warm to allow easy injection without tearing.
- Donuts are best eaten fresh on day one but remain good on day two.
- Reuse frying oil by properly straining and storing it; it enhances flavor in future use.
