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

Ingredient Substitutions

• Instead of Active dry yeast: Fresh yeast (20 g)
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Egg yolks: Beaten whole egg (½ egg)
• Instead of Unsalted butter: Vegetable margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract + 1 g sugar
• Instead of Vanilla extract: Scraped vanilla bean
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Vegetable oil for frying: Peanut oil
• Instead of Nutella (or jam of your choice): Homemade chocolate spread, Strawberry jam
• Instead of Granulated sugar for coating: Powdered sugar

Equipment Needed

• Medium mixing bowl
• Whisk
• Perforated cling film
• Floured work surface
• Rolling pin
• Round cutter (≈ 7 cm)
• Baking trays lined with parchment paper
• Fryer or large pot
• Cooking thermometer (optional)
• Slotted spoon or perforated ladle
• Paper towels
• Piping bag with plain tip

Critical Steps — Do Not Skip

• Correct yeast activation (milk temperature and resting time).
• Kneading until a smooth dough that releases from the sides.
• Complete first and second rises (doubled volume).
• Maintaining frying temperature at 180 °C.

Chef Tips from the Video

• Lightly dust with powdered sugar after filling for an elegant finish.
• Use whole milk for more softness; semi‑skimmed milk gives a slightly drier texture.
• For a nut‑free version, replace Nutella with a dark chocolate spread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Warm slightly before serving.

Freezer: Wrap individually in cling film then place in a freezer bag. Keeps up to 1 month. Fry directly from frozen or thaw then fry.

Room temperature: Consume the same day, otherwise risk of softening and loss of crunch.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator (8‑10 h) then shape and freeze the raw doughnuts. Fry directly from frozen.
• Nutella can be pre‑warmed and placed in a piping bag the day before; it keeps for 1 week in the refrigerator.