Nutella Stuffed Donuts: The Ultimate Indulgence, fluffy and perfect
These Nutella Stuffed Donuts are soft, fluffy, and coated in a sweet layer of granulated sugar and cinnamon. Imagine biting into a warm, airy donut filled with creamy chocolate hazelnut.Perfect for breakfast, dessert, or a fun baking project, these donuts are sure to become a favorite.
Make sure to check our complete guide on how to make perfect donuts! Tips for fluffy pillowy donuts, different recipes and so much more.
Why You’ll Love This Recipe
- Perfect Texture: These donuts are light, airy, and melt-in-your-mouth delicious. It’s always so difficult to find a good donut recipe and this, is the best one. I’ve been improving this recipe for years in it tastes better than the ones you can find in your favorite bakery!
- Easy and Fun: Filling and coating them with the cinnamon sugar is the best part.
- Nutella: The rich, creamy Nutella filling pairs perfectly with the fluffy dough and sugary coating. Making this, the perfect combination.
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
I love Nutella. Whether it’s in a French toast, drizzled over ice cream, or stuffed inside donuts, I can’t get enough. These donuts are my go-to when I’m craving something sweet and indulgent. They’re soft, fluffy, and filled with just the right amount of Nutella to make every bite unforgettable. Trust me, once you try these, you’ll be hooked!
Ingredients You’ll Need To make Nutella stuffed donuts
- Warm water: Helps activate the yeast.
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture.
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetal oil for deep frying.
- Nutella: For that creamy chocolate hazelnut filling.
watch a video on how Nutella stuffed donuts are made:
Essential Equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutter: To cut perfect donut shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts.
- Piping bag: To fill the donuts with Nutella.
Tips for Perfect Nutella-Stuffed Donuts
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the donuts extra soft and fluffy. If you prefer, you can use 1 whole egg instead—they’ll still be amazing!
- Parchment Paper Hack: Cut the donuts on top of parchment paper so they hold their shape and are easier to transfer to the hot oil.
- Shape Them Perfectly: Use a slotted spoon to gently push the donuts to the sides of the pan while frying—this helps them stay round.
- Test the Oil: Drop a small piece of dough into the oil. If it bubbles and rises, the oil is ready.
- Don’t Overcrowd the Pan: Fry a few donuts at a time to maintain the oil temperature.
- Deep Fry Safely: Make sure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place fried donuts on paper towels to remove any extra oil.
Safety Tips for Frying Donuts
Frying donuts can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donuts into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
Overview: how to make Nutella donuts
- Make the sponge by mixing warm water, yeast, and sugar. Let it sit until frothy.
- Prepare the dough by combining flour, sugar, milk, egg yolks, and butter. Knead until smooth.
- Let the dough rise until doubled in size.
- Roll out the dough to 1/2 cm thickness and cut into rounds.
- Proof the donuts for 30 minutes until puffy.
- Heat oil to 175°C and fry the donuts for 3 minutes per side until golden brown.
- Fill and decorate the donuts.
process
How to decorate Nutella Donuts
- Cinnamon- sugar coating (also used in our pistachio cream filled donuts and Nutella heart donuts )
- Nutella filling
- Use chocolate instead, dip each donut in melted chocolate, let it dry, fill it with the nutella and enjoy!
These Nutella Stuffed Donuts are soft, fluffy, and coated in a sweet layer of granulated sugar and cinnamon. Imagine biting into a warm, airy donut filled with creamy chocolate hazelnut.Perfect for breakfast, dessert, or a fun baking project, these donuts are sure to become a favorite.
Make sure to check our complete guide on how to make perfect donuts! Tips for fluffy pillowy donuts, different recipes and so much more.
Why You’ll Love This Recipe
- Perfect Texture: These donuts are light, airy, and melt-in-your-mouth delicious. It’s always so difficult to find a good donut recipe and this, is the best one. I’ve been improving this recipe for years in it tastes better than the ones you can find in your favorite bakery!
- Easy and Fun: Filling and coating them with the cinnamon sugar is the best part.
- Nutella: The rich, creamy Nutella filling pairs perfectly with the fluffy dough and sugary coating. Making this, the perfect combination.
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
I love Nutella. Whether it’s in a French toast, drizzled over ice cream, or stuffed inside donuts, I can’t get enough. These donuts are my go-to when I’m craving something sweet and indulgent. They’re soft, fluffy, and filled with just the right amount of Nutella to make every bite unforgettable. Trust me, once you try these, you’ll be hooked!
Ingredients You’ll Need To make Nutella stuffed donuts
- Warm water: Helps activate the yeast.
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture.
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetal oil for deep frying.
- Nutella: For that creamy chocolate hazelnut filling.
watch a video on how Nutella stuffed donuts are made:
Essential Equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutter: To cut perfect donut shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts.
- Piping bag: To fill the donuts with Nutella.
Tips for Perfect Nutella-Stuffed Donuts
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the donuts extra soft and fluffy. If you prefer, you can use 1 whole egg instead—they’ll still be amazing!
- Parchment Paper Hack: Cut the donuts on top of parchment paper so they hold their shape and are easier to transfer to the hot oil.
- Shape Them Perfectly: Use a slotted spoon to gently push the donuts to the sides of the pan while frying—this helps them stay round.
- Test the Oil: Drop a small piece of dough into the oil. If it bubbles and rises, the oil is ready.
- Don’t Overcrowd the Pan: Fry a few donuts at a time to maintain the oil temperature.
- Deep Fry Safely: Make sure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place fried donuts on paper towels to remove any extra oil.
Safety Tips for Frying Donuts
Frying donuts can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donuts into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
Overview: how to make Nutella donuts
- Make the sponge by mixing warm water, yeast, and sugar. Let it sit until frothy.
- Prepare the dough by combining flour, sugar, milk, egg yolks, and butter. Knead until smooth.
- Let the dough rise until doubled in size.
- Roll out the dough to 1/2 cm thickness and cut into rounds.
- Proof the donuts for 30 minutes until puffy.
- Heat oil to 175°C and fry the donuts for 3 minutes per side until golden brown.
- Fill and decorate the donuts.
process
How to decorate Nutella Donuts
- Cinnamon- sugar coating (also used in our pistachio cream filled donuts and Nutella heart donuts )
- Nutella filling
- Use chocolate instead, dip each donut in melted chocolate, let it dry, fill it with the nutella and enjoy!
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
FAQs for Nutella-Stuffed Donuts
Can I use store-bought donuts and fill them with Nutella?
Absolutely! It’s a quick hack if you’re short on time. Just fill them using a piping bag.
How do I store these donuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
Can I use a different filling instead of Nutella?
Yes, you can use any filling you like, such as jam, custard, or even peanut butter.
Why are my donuts dense instead of fluffy?
This usually happens if the dough doesn’t rise enough or is over-kneaded. Make sure to follow the proofing times and knead just until the dough is smooth.
How do I know when the oil is hot enough for frying donuts?
Drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.
Can I make these donuts ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Fry and fill them the next day.
How do I prevent the donuts from absorbing too much oil?
Make sure the oil is at the right temperature (175°C) and fry in small batches to avoid overcrowding the pan.
What size is the donut cutter?
6 cm.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you think. Did you add your own twist? Maybe you used a different filling or added a drizzle of chocolate on top? Share your experience—it helps a ton and inspires others to give it a try too. Don’t forget to tag me if you share photos on social media. Happy baking!
Nutella Stuffed Donuts: fluffy and perfect
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
Description
This Nutella donut recipe gives you the tastiest and fluffiest donuts you have ever tried. They’re really fun to make, coated in a sweet cinnamon sugar mixture and filled with Nutella.
Ingredients
Scale1x2x3x
DOUGH
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolks
- 40 grams soft butter
FRY
- 3 lt sunflower oil (or Any other vegetable oil)
COATING AND FILLING
- 12 tablespoons Nutella ((about 2 tablespoons each donut))
- 3 tablespoons granualted sugar
- 1/4 teaspoon cinnamon
Cook Mode Prevent your screen from going dark
Instructions
- In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit until frothy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, add all-purpose flour and granulated sugar. Mix lightly, then pour in the frothy sponge mixture, milk, and egg yolks. Mix until combined, then add soft butter (cut into small pieces). Knead until the dough is smooth, elastic, and slightly shiny.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 1h and 30 minutes or until it doubles in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface to about 1/2 cm thickness. Use a round cookie cutter to cut out donut shapes. Place a piece of parchment paper on each donut you wanna cut so it makes handling easy.
- Cover the cut donuts with a kitchen towel and let them proof until they puff up slightly for 30 minutes and feel soft to the touch.
- While the donuts are proofing, fill a deep pan with oil (enough for the donuts to float). Heat the oil to the right temperature. To test if it’s ready, drop a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is hot enough.
- Carefully lower the donuts into the hot oil using a slotted spoon or tongs. Fry until golden brown on both sides. Don’t overcrowd the pan—fry a few at a time to maintain the oil temperature. Once fried, place the donuts on paper towels to absorb any excess oil.
- While the donuts are still warm, roll them in granulated sugar and cinnamon until fully coated.
- Once the donuts have cooled slightly, use a piping bag to fill them with Nutella. Insert the tip into the side of each donut and squeeze gently until you feel the donut expand slightly.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!These Nutella Stuffed Donuts are soft, fluffy, and coated in a sweet layer of granulated sugar and cinnamon. Imagine biting into a warm, airy donut filled with creamy chocolate hazelnut.Perfect for breakfast, dessert, or a fun baking project, these donuts are sure to become a favorite.
Make sure to check our complete guide on how to make perfect donuts! Tips for fluffy pillowy donuts, different recipes and so much more.
Why You’ll Love This Recipe
- Perfect Texture: These donuts are light, airy, and melt-in-your-mouth delicious. It’s always so difficult to find a good donut recipe and this, is the best one. I’ve been improving this recipe for years in it tastes better than the ones you can find in your favorite bakery!
- Easy and Fun: Filling and coating them with the cinnamon sugar is the best part.
- Nutella: The rich, creamy Nutella filling pairs perfectly with the fluffy dough and sugary coating. Making this, the perfect combination.
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
I love Nutella. Whether it’s in a French toast, drizzled over ice cream, or stuffed inside donuts, I can’t get enough. These donuts are my go-to when I’m craving something sweet and indulgent. They’re soft, fluffy, and filled with just the right amount of Nutella to make every bite unforgettable. Trust me, once you try these, you’ll be hooked!
Ingredients You’ll Need To make Nutella stuffed donuts
- Warm water: Helps activate the yeast.
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture.
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetal oil for deep frying.
- Nutella: For that creamy chocolate hazelnut filling.
watch a video on how Nutella stuffed donuts are made:
Essential Equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutter: To cut perfect donut shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts.
- Piping bag: To fill the donuts with Nutella.
Tips for Perfect Nutella-Stuffed Donuts
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the donuts extra soft and fluffy. If you prefer, you can use 1 whole egg instead—they’ll still be amazing!
- Parchment Paper Hack: Cut the donuts on top of parchment paper so they hold their shape and are easier to transfer to the hot oil.
- Shape Them Perfectly: Use a slotted spoon to gently push the donuts to the sides of the pan while frying—this helps them stay round.
- Test the Oil: Drop a small piece of dough into the oil. If it bubbles and rises, the oil is ready.
- Don’t Overcrowd the Pan: Fry a few donuts at a time to maintain the oil temperature.
- Deep Fry Safely: Make sure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place fried donuts on paper towels to remove any extra oil.
Safety Tips for Frying Donuts
Frying donuts can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donuts into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
Overview: how to make Nutella donuts
- Make the sponge by mixing warm water, yeast, and sugar. Let it sit until frothy.
- Prepare the dough by combining flour, sugar, milk, egg yolks, and butter. Knead until smooth.
- Let the dough rise until doubled in size.
- Roll out the dough to 1/2 cm thickness and cut into rounds.
- Proof the donuts for 30 minutes until puffy.
- Heat oil to 175°C and fry the donuts for 3 minutes per side until golden brown.
- Fill and decorate the donuts.
process
How to decorate Nutella Donuts
- Cinnamon- sugar coating (also used in our pistachio cream filled donuts and Nutella heart donuts )
- Nutella filling
- Use chocolate instead, dip each donut in melted chocolate, let it dry, fill it with the nutella and enjoy!
Subscribe to Flavourfulcraving!
Get updates on the latest posts and more from Flavourfulcraving straight to your inbox.
FAQs for Nutella-Stuffed Donuts
Can I use store-bought donuts and fill them with Nutella?
Absolutely! It’s a quick hack if you’re short on time. Just fill them using a piping bag.
How do I store these donuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
Can I use a different filling instead of Nutella?
Yes, you can use any filling you like, such as jam, custard, or even peanut butter.
Why are my donuts dense instead of fluffy?
This usually happens if the dough doesn’t rise enough or is over-kneaded. Make sure to follow the proofing times and knead just until the dough is smooth.
How do I know when the oil is hot enough for frying donuts?
Drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.
Can I make these donuts ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Fry and fill them the next day.
How do I prevent the donuts from absorbing too much oil?
Make sure the oil is at the right temperature (175°C) and fry in small batches to avoid overcrowding the pan.
What size is the donut cutter?
6 cm.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you think. Did you add your own twist? Maybe you used a different filling or added a drizzle of chocolate on top? Share your experience—it helps a ton and inspires others to give it a try too. Don’t forget to tag me if you share photos on social media. Happy baking!
Nutella Stuffed Donuts: fluffy and perfect
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 36 minutes
- Yield: 6 Donuts 1x
- Category: Dessert
- Cuisine: American
Description
This Nutella donut recipe gives you the tastiest and fluffiest donuts you have ever tried. They’re really fun to make, coated in a sweet cinnamon sugar mixture and filled with Nutella.
Ingredients
Scale1x2x3x
DOUGH
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolks
- 40 grams soft butter
FRY
- 3 lt sunflower oil (or Any other vegetable oil)
COATING AND FILLING
- 12 tablespoons Nutella ((about 2 tablespoons each donut))
- 3 tablespoons granualted sugar
- 1/4 teaspoon cinnamon
Cook Mode Prevent your screen from going dark
Instructions
- In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit until frothy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, add all-purpose flour and granulated sugar. Mix lightly, then pour in the frothy sponge mixture, milk, and egg yolks. Mix until combined, then add soft butter (cut into small pieces). Knead until the dough is smooth, elastic, and slightly shiny.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 1h and 30 minutes or until it doubles in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface to about 1/2 cm thickness. Use a round cookie cutter to cut out donut shapes. Place a piece of parchment paper on each donut you wanna cut so it makes handling easy.
- Cover the cut donuts with a kitchen towel and let them proof until they puff up slightly for 30 minutes and feel soft to the touch.
- While the donuts are proofing, fill a deep pan with oil (enough for the donuts to float). Heat the oil to the right temperature. To test if it’s ready, drop a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is hot enough.
- Carefully lower the donuts into the hot oil using a slotted spoon or tongs. Fry until golden brown on both sides. Don’t overcrowd the pan—fry a few at a time to maintain the oil temperature. Once fried, place the donuts on paper towels to absorb any excess oil.
- While the donuts are still warm, roll them in granulated sugar and cinnamon until fully coated.
- Once the donuts have cooled slightly, use a piping bag to fill them with Nutella. Insert the tip into the side of each donut and squeeze gently until you feel the donut expand slightly.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
FAQs for Nutella-Stuffed Donuts
Can I use store-bought donuts and fill them with Nutella?
Absolutely! It’s a quick hack if you’re short on time. Just fill them using a piping bag.
How do I store these donuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
Can I use a different filling instead of Nutella?
Yes, you can use any filling you like, such as jam, custard, or even peanut butter.
Why are my donuts dense instead of fluffy?
This usually happens if the dough doesn’t rise enough or is over-kneaded. Make sure to follow the proofing times and knead just until the dough is smooth.
How do I know when the oil is hot enough for frying donuts?
Drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.
Can I make these donuts ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Fry and fill them the next day.
How do I prevent the donuts from absorbing too much oil?
Make sure the oil is at the right temperature (175°C) and fry in small batches to avoid overcrowding the pan.
What size is the donut cutter?
6 cm.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you think. Did you add your own twist? Maybe you used a different filling or added a drizzle of chocolate on top? Share your experience—it helps a ton and inspires others to give it a try too. Don’t forget to tag me if you share photos on social media. Happy baking!
Nutella Stuffed Donuts: fluffy and perfect
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 36 minutes
- Yield: 6 Donuts 1x
- Category: Dessert
- Cuisine: American
Description
This Nutella donut recipe gives you the tastiest and fluffiest donuts you have ever tried. They’re really fun to make, coated in a sweet cinnamon sugar mixture and filled with Nutella.
Ingredients
DOUGH
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolks
- 40 grams soft butter
FRY
- 3 lt sunflower oil (or Any other vegetable oil)
COATING AND FILLING
- 12 tablespoons Nutella ((about 2 tablespoons each donut))
- 3 tablespoons granualted sugar
- 1/4 teaspoon cinnamon
Cook Mode Prevent your screen from going dark
Instructions
- In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit until frothy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, add all-purpose flour and granulated sugar. Mix lightly, then pour in the frothy sponge mixture, milk, and egg yolks. Mix until combined, then add soft butter (cut into small pieces). Knead until the dough is smooth, elastic, and slightly shiny.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 1h and 30 minutes or until it doubles in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface to about 1/2 cm thickness. Use a round cookie cutter to cut out donut shapes. Place a piece of parchment paper on each donut you wanna cut so it makes handling easy.
- Cover the cut donuts with a kitchen towel and let them proof until they puff up slightly for 30 minutes and feel soft to the touch.
- While the donuts are proofing, fill a deep pan with oil (enough for the donuts to float). Heat the oil to the right temperature. To test if it’s ready, drop a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is hot enough.
- Carefully lower the donuts into the hot oil using a slotted spoon or tongs. Fry until golden brown on both sides. Don’t overcrowd the pan—fry a few at a time to maintain the oil temperature. Once fried, place the donuts on paper towels to absorb any excess oil.
- While the donuts are still warm, roll them in granulated sugar and cinnamon until fully coated.
- Once the donuts have cooled slightly, use a piping bag to fill them with Nutella. Insert the tip into the side of each donut and squeeze gently until you feel the donut expand slightly.
