Nutella Filled Donuts (Printable Version)

Fluffy fried yeast donuts rolled in sugar and filled with creamy Nutella for the ultimate sweet treat.

# Ingredients:

→ For the Yeast Dough

01 - 3 tablespoons active dry yeast
02 - 240 ml warm water (40°C/105°F)
03 - 1 tablespoon granulated sugar, for proofing yeast
04 - 2 teaspoons salt
05 - 1/2 teaspoon baking powder
06 - 100 g granulated sugar, for the dough
07 - 480 g bread flour
08 - 60 g butter-flavoured shortening (such as Crisco)
09 - 3 egg yolks
10 - 1/2 teaspoon vanilla extract

→ For Frying and Coating

11 - Peanut oil or light olive oil, for deep-frying
12 - 300 g granulated sugar, for rolling

→ For Filling and Topping

13 - Nutella, a generous quantity for filling and topping

# Steps:

01 - In a large bowl or stand mixer bowl, combine the active dry yeast, warm water at 40°C, and 1 tablespoon sugar. Rest for 5 to 10 minutes until foamy. If no foam develops, the yeast is inactive; discard and restart with fresh yeast and cooler water.
02 - Fill a 3-litre pot with water, cover, and bring to a rolling boil over high heat. This will generate steam in the oven to help the dough rise.
03 - In a medium bowl, whisk together the salt, baking powder, 100 g sugar, and bread flour. Set aside.
04 - Once the yeast is foamy, add the shortening, egg yolks, and vanilla extract. Stir thoroughly with a wooden spoon.
05 - Add roughly half of the flour mixture to the wet ingredients and combine well with the wooden spoon.
06 - Attach the dough hook, add the remaining flour mixture, and stir until incorporated. Knead for 2 minutes by machine or on a lightly floured surface by hand. The dough should pull away from the bowl and feel only slightly tacky; add flour as needed.
07 - Grease a large bowl lightly with oil or nonstick spray. Shape the dough into a ball, place it in the bowl, and turn to coat the surface. Cover loosely with a tea towel or plastic wrap.
08 - Set the bowl on the top oven rack and place a 23 x 33 cm pan on the bottom rack. Carefully pour the boiling water into the lower pan, close the door, and leave undisturbed for 1 hour.
09 - After 1 hour the dough should have doubled. Remove it from the oven.
10 - Pour the water from the pan back into the pot, cover, and return it to a boil.
11 - Line 2 large baking sheets with parchment paper or silicone mats and coat lightly with nonstick spray.
12 - Deflate the dough and knead it a few times on a lightly floured surface.
13 - Using a rolling pin, roll the dough into a roughly 30 x 30 cm square, about half the thickness of your thumb.
14 - Cut rounds with a 6 cm biscuit cutter, pressing straight down without twisting to keep clean edges.
15 - Space the cut rounds well apart on the prepared sheets, fitting 12 to 15 per tray to allow for expansion.
16 - Place the sheets in the oven. Pour boiling water into the 23 x 33 cm dish and set it on the oven floor or lowest rack beneath the trays. Leave the donuts uncovered this time.
17 - Let the donuts rise for 45 minutes, until doubled in size.
18 - About 20 minutes before rising completes, pour 4 to 5 cm of oil into a high-sided skillet and heat over medium. Bring the oil to 182–188°C using a candy thermometer, or test with a small piece of dough that should sizzle immediately.
19 - Line your counter with paper towels or a flattened paper bag. Pour 300 g sugar into a shallow dish and position a cooling rack nearby.
20 - Using a large spatula, gently lower donuts into the oil, frying 3 to 4 at a time. Cook the first side for 30 to 45 seconds until golden, remembering they continue to darken after removal.
21 - Flip each donut with tongs and fry for a further 20 to 30 seconds, judging carefully to avoid raw centres.
22 - Transfer the donuts to the paper towels, rest about 15 seconds, then roll generously in sugar before moving to the cooling rack.
23 - Repeat frying and coating until all the donuts are cooked.
24 - When warm but cool enough to handle, pierce each donut on the side with a pair of toothpicks, working them inside to hollow out space for filling.
25 - Fill a piping bag fitted with a 1A tip with Nutella, or use a ziplock bag with a snipped corner or a condiment bottle.
26 - Insert the tip into each cavity and pipe until the donut feels plump, taking care not to overfill. Refill the bag as needed.
27 - Finish each donut with a small dollop of Nutella if desired, noting it may slide on the sugar coating.
28 - Enjoy warm with a fork or by hand, alongside cold milk. To reheat later, microwave for 10 to 15 seconds.
29 - Line containers with paper towels and keep covered on the counter for a couple of days. Best on day 1, still good on day 2.
30 - Once fully cooled, strain the oil through a mesh sieve and funnel back into its bottle, labelling it as used for frying.

# Notes:

01 - The steam from the boiling water is essential for soft, pillowy donuts; do not skip it.
02 - Proofing the yeast first confirms it is alive and active before mixing.
03 - The two-rise process, one long and one medium, develops flavour and creates a tender crumb.
04 - Oil temperature is critical: too hot and the exterior burns before the centre cooks; too cool and the donuts absorb grease.
05 - Rolling warm donuts in sugar immediately after frying helps the coating adhere.

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