Nutella Filled Donuts
Amazing Nutella Filled Donuts - These light and fluffy homemade brioche donuts are deep fried to perfection, coated in cinnamon sugar and filled with creamy Nutella!
INGREDIENTS
Donuts
- 1 Cup (227g) Buttermilk warmed to 105ºF
- 2 ¼ Tsp (7g) Active Dry Yeast
- ¼ Cup + 1 teaspoon (50g + 4g ) Granulated White Sugar, divided
- 4 Tbsp (57g) Unsalted Butter melted
- 2 Large Whole Eggs + 1 Yolk room temp
- 1 teaspoon Vanilla Extract
- 2 Cups (240g) Bread Flour
- 2 Cups (240g) All-Purpose Flour
- 2 tablespoon Malted Milk Powder optional
- ½ teaspoon Salt
- 2 Quarts 1.89 liters Frying Oil (canola, vegetable or shortening)
Cinnamon Sugar
- 1 Cup (200g) Granulated White Sugar
- 1 tablespoon Cinnamon
Filling
- Nutella
Instructions
- Bloom the Yeast - Combine together active dry yeast, warm buttermilk and 1 teaspoon of sugar in a measuring cup or bowl. Allow to bloom for 8 to 10 minutes. The yeast mixture should be frothy.
- Combine all Ingredients - In a large mixing bowl or stand mixer bowl, add all-purpose flour, bread flour, frothy yeast, remaining sugar, eggs, yolk, melted butter, vanilla, malted milk powder (if using) and salt.
- Knead the Dough - Fit your stand mixer with the dough hook attachment and knead on medium/high speed for about 15 minutes or until it passes the window pane test. If it's a bit sticky, you can gradually add 1 to 2 tablespoons of bread flour. see notes below for kneading by hand and window pane test
- Let Double in Size - Form dough into a ball, then place into a lightly oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow to rise in a warm place for about an hour or until it doubles in size.
- Divide the Dough - Gently punch your dough down to deflate it and then transfer to a lightly floured surface. Portion into 14 equal pieces. Using a kitchen scale, measure each ball of dough to make sure they are as even as possible. Mine were about 65 to 70 grams per ball.
- Shape the Donuts - Grab a piece of dough and press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along. It will tighten and the top will become smooth. Place each ball of dough onto a 4×4 inch (10×10 cm) piece of parchment paper. I placed 6 to 8 donuts on each baking tray to give them more than enough room to proof.
- Proof the Donuts - Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise for about 45 minutes or until it passes the “poke” test. see not below
- Prep the Oil, Coating & Filling - With 20 minutes left of proofing, get your oil ready so that you can start frying right away. Fill a medium to large sized pot with at least 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. During this time, you will also want to fill your Nutella in a piping bag or plastic zip bag, combine cinnamon sugar in a shallow bowl or dish and line 2 wire racks with paper towels.
- Fry the Donuts - Once the oil reaches 350ºF to 360ºF (176ºC to 182ºC), pick up 2 to 3 donuts by the parchment paper and gently place it into the hot oil. After a few seconds, remove the parchment paper with tongs. Fry for 1 minute on each side and then flip and fry for an additional 45 seconds on each side. (set a timer).
- Coat & Fill - Transfer cooked donuts onto a paper towel-lined cooling rack and allow to cool for a few minutes before rolling into your cinnamon sugar. Using a chopstick or small paring knife, create a small hole/pocket on the side of each donut and fill with as much Nutella as you'd like. Devour right away and enjoy!!
Notes
Instant Yeast - If you are using instant yeast, there is no need to activate it. Just combine all the dough ingredients into your mixing bowl, making sure your buttermilk is warm. Keep in mind your rise and proof time will be a little shorter.
Kneading by Hand - Turn out the shaggy dough onto a work surface and knead my hand for up to 20 minutes or until it passes the window pane test. While kneading, it can get quite sticky, but refrain from adding too much flour. You can lightly oil your hands and use a plastic bench scraper to help move the dough around. Keep at it and eventually the dough will become smooth and less sticky.
Window Pane Test - The dough is properly kneaded when it's passes the window pane test. Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Be prepared before you start to fry - After the donuts are done proofing, this recipe moves quickly. Have your oil heated to temperature with a thermometer clipped to your pot, a cooling rack lined with paper towels and your filling + coating ready.
Fry Donuts - Try not to overcrowd the pot as it will bring the temperature down. I highly recommend using a thermometer to monitor the oil. As you're frying them in batches, make sure the oil is to the specified temperature before frying the next batch. If the oil is too hot, turn your burner down and wait until it comes down. If the temperature dips down, turn the burner up
Storage - Donuts are best enjoyed the same day they are made. However, you can store leftover Nutella Filled Donuts in an airtight container for up to 2 days on the counter.
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