Nutella-filled doughnuts

Ingredients

• 10 g Active dry yeast (1 packet (about 2 ¼ tsp))
• 250 ml Whole milk (Warm (35‑40 °C))
• 2 Egg yolks (At room temperature)
• 50 g Unsalted butter (Melted then cooled)
• 60 g Granulated sugar
• 1 packet Vanilla sugar
• 1 pinch Salt
• 1 tsp Vanilla extract
• 400 g Wheat flour (type 45) (Divided: 300 g + 100 g)
• 1 l Vegetable oil for frying (Neutral oil (sunflower, canola))
• 150 g Nutella (or jam of your choice) (Reserved in a piping bag)
• 80 g Granulated sugar for coating (For rolling the fried doughnuts)

Instructions

1. Yeast activation

   Pour the warm milk into the bowl, add the active dry yeast and stir lightly. Let rest for 10 minutes until the mixture foams.

   Time: PT10M

2. Mixing the liquid ingredients

   Add the egg yolks, the cooled melted butter, the sugar, the vanilla sugar, the salt and the vanilla extract. Whisk until a homogeneous mixture is obtained.

   Time: PT5M

3. Incorporating the flour (first part)

   Add 300 g of sifted flour to the mixture and stir by hand or with the whisk until the dough begins to form.

   Time: PT5M

4. Kneading

   Knead the dough for 5‑7 minutes until it is smooth, homogeneous and releases from the sides of the bowl.

   Time: PT7M

5. First rise

   Cover the bowl with the perforated cling film and let rise in a warm place for 1 h 30 to 2 h, until the volume doubles.

   Time: PT105M

6. Degassing and dividing the dough

   After the first rise, remove the film, lightly dust the surface with flour, press to degas, form a ball, then roll it out on a floured work surface to 1 cm thickness.

   Time: PT5M

7. Cutting the doughnuts

   Use a round cutter to cut circles. Gather the scraps, re‑roll and repeat until the dough is exhausted. Place the circles on trays lined with parchment paper.

   Time: PT10M

8. Second rise

   Cover the trays again with the perforated film and let rise for 1 h 30 to 2 h in a warm place, until the doughnuts puff up.

   Time: PT105M

9. Preparing the fry

   Heat the oil in the fryer or pot to 180 °C. Meanwhile, prepare parchment paper under the doughnuts to prevent them from sticking to the bottom.

   Time: PT5M

   Temperature: 180°C

10. Frying the doughnuts

    Gently lower the doughnuts into the hot oil, let brown 1‑2 minutes on one side, flip and brown the other side. Remove with a slotted spoon and place on paper towels.

    Time: PT15M

    Temperature: 180°C

11. Sweet coating

    Immediately dip the hot doughnuts in the granulated sugar to coat them evenly.

    Time: PT3M

12. Filling with Nutella

    Fill a piping bag with the Nutella (or jam). Lightly pierce each doughnut with the tip of the bag and inject the filling generously.

    Time: PT5M

13. Rest and serving

    Let the doughnuts rest for 5 minutes so the filling sets, then serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g