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

Scale

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)

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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.