Let's Bake

Amazing Nutella Donuts

Yield Makes 15 donuts 1x
Prep: 90 minutesCook: 10 minutesTotal: 1 hour 40 minutes

Delicious yeast donuts rolled in cinnamon sugar and stuffed with Nutella.


Yeast donuts

  • 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


  1. In a small bowl, add warm water and sprinkle yeast over the top. Set aside for 5 minutes to bloom. Yeast should go foamy.
  2. 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.
  3. 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.
  4. Lightly flour bench. Remove dough from bowl and gently knead with your hands for 2-3 minutes. Roll dough to 1/2 inch thick.
  5. 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.
  6. 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.
  7. 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.
  8.  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.
  9. 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.

Author: Jessica HolmesCategory: DessertCuisine: American
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