These homemade Nutella Donuts are downright delicious and easy to make. Super light and fluffy, these yeast donuts are stuffed with Nutella and then rolled in cinnamon sugar.
Nutella Donuts for the win 🙌🏻
If you love Nutella-anything and live for soft, fluffy donuts that are still warm from the fryer, you will ADORE these Amazing Nutella Donuts.
With a crispy cinnamon sugar crust, and a light-as-air texture, these homemade donuts are out-of-this-world.
Having a huge pile of warm cinnamon donuts stuffed with Nutella sitting on my kitchen bench is a dream come true for a donut fiend like me. I LOVE them.
My husband and I were talking the other day and as much as we like cake, we agreed our three favourite desserts would be, in order, 1. Donuts 2. Cookies 3. Brownies.
Disclaimer: 1, 2 and 3 may switch places at anytime of the day without warning,
But today the top spot most definitely goes to these extra fluffy, extra cinnamon-y, extra Nutella-y, extra special, DONUTS 🍩
What I love most about these donuts is how soft and fluffy they are in the middle. Once you roll them in cinnamon sugar and fill them with Nutella, you’ve got one unbeatable dessert.
TIPS FOR MAKING NUTELLA DONUTS
- Double check your yeast is fresh. If your yeast doesn’t froth and bubble when added to the warm water it may be expired.
- It can be tricky to maintain the temperature of your oil on the stove but it’s important to try and make sure you keep your oil at a temperature of 180 C (360 F) so the donuts cook evenly.
- If your donuts look cooked on the outside but are raw in the middle, it may mean your oil isn’t quite hot enough or you didn’t cook them for long enough. At 180 C (360 F), we found our donuts were cooked perfectly when fried for exactly 90 seconds on either side.
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Amazing Nutella Donuts
Delicious yeast donuts rolled in cinnamon sugar and stuffed with Nutella.
- 120 ml (1/2 cup) warm water
- 2 and 1/4 teaspoons dried instant yeast
- 455 grams (3 and 1/4 cups) plain flour
- 50 grams (1/4 cup) caster sugar
- 60 grams (1/4 cup) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- Vegetable oil, for frying
- 150 grams (3/4 cup) caster sugar
- 3 teaspoons ground cinnamon
- 300 grams (1 cup) Nutella
- In a small bowl, add warm water and sprinkle yeast over the top. Set aside for 5 minutes to bloom. Yeast should go foamy.
- Add 420 grams (3 cups) flour and sugar in the bowl of your stand mixer. Add butter, egg, vanilla and buttermilk. Add yeast (water and all) and mix with a dough hook for 5 minutes or until dough becomes smooth. If dough is too sticky to the touch, add extra 35 grams (1/4 cup) flour.
- Lightly grease a large bowl with a little vegetable oil. Bring dough together into one ball, place in bowl. Cover with plastic wrap and leave in a warm place to rise. You want the dough to double in size, it should take approximately 60 to 75 minutes.
- Lightly flour bench. Remove dough from bowl and gently knead with your hands for 2-3 minutes. Roll dough to 1/2 inch thick.
- Line two baking trays with baking paper. Use a donut cutter or large round cookie cutter to cut out circles of the dough. Gently place donuts on baking tray. Gently cover with plastic wrap.
- Meanwhile prepare the oil for frying. Fill a large heavy bottomed saucepan with oil and use a thermometer to heat the oil to 180 C (360 F). The amount of oil needed will vary depending on the size of your saucepan. You will want enough oil to come up about halfway of the saucepan, with plenty of room for the donuts to sizzle. Combine sugar and cinnamon in a small bowl and set aside.
- Once the oil is ready to go, gently add two or three donuts into the oil, one at a time, being carefully not to overcrowd the pan. Let them cook for 90 seconds, before flipping over and cooking for an additional 90 seconds – I recommend using a timer.
- Once they’re golden brown, lift them out gently using a slotted spoon and pop them on a plate lined with paper towel. Then immediately roll them, one at a time, in the cinnamon sugar mixture. The oil will ensure the cinnamon sugar sticks. Continue to cook remaining donuts and roll them in cinnamon sugar.
- Next, fill each donut with a teaspoon of Nutella. You can do this using a small syringe, or by gently making a hole in the side of the donut (make it deep using a chopstick) and spooning the Nutella inside. Eat donuts while still warm.
Donuts are best eaten the day they are made.
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