It’s always in the middle of winter when my husband and I question where we live. We love our neighborhood, our town, the school, and our friends, but the weather is the lone culprit. And this week we were nailed. We’ve had two blizzards. The kids have had a total of 4 days off from school. There’s a four foot embankment of snow lining our 100 foot driveway. The shoveled sidewalks in our town look like a tunnel system because the snow is piled so high on either side of the walkway. I’m so ready for a break! Since we aren’t jetting off to a warm destination any time soon, I figured I’d escape with a sweet treat by making these Nutella Stuffed Doughnuts.
Yeah, I know. It’s a horribly poor substitute for sitting on a sunny beach, but I’ll take it. You know it’s sad when you’re willing to accept a doughnut in place of warm weather.
But don’t doughnuts make everything better? Your average doughnut might not help in the least, but these Nutella Stuffed Doughnuts are anything but average. They’re fluffy on the inside, coated with a layer of powdered sugar, and stuffed with smooth, rich, chocolatey Nutella.
These doughnuts are the real deal. Fried, not baked. Not that I have anything against baked doughnuts. Baked doughnuts are actually delicious, but to stuff a doughnut, it works better to fry them up until they’re nice and puffy in the middle and a little crisp on the outside.
My Nutella Stuffed Doughnut craving came at the perfect time because today is World Nutella Day! I’m not quite sure what makes it World Nutella Day (I actually think it’s a day that two bloggers chose to celebrate their love of all things Nutella). Nevertheless, I think these doughnuts are the perfect way to indulge in a little chocolate and hazelnut goodness!
- For the Doughnuts:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast (one envelope)
- 1/8 cup warm water (around 105-110 degrees F)
- 3/4 cup warm milk (around 105-110 degrees F)
- 1 large egg
- 3 tbs unsalted butter, softened
- vegetable oil for frying
- For the Filling:
- 1 cup Nutella
- For the Topping:
- 1 cup confectioners’ sugar
- mixFor the doughnuts, in a medium bowl, mix the flour, salt, and sugar. Set aside.
- In the bowl of a mixer, combine the yeast and warm water until the yeast is dissolved. Allow the mixture to sit for about 10 minutes or until a few bubbles form.
- Add the milk, egg, and butter to the yeast mixture.
- Using the dough hook attachment on your mixture, mix for 1 or 2 minutes (until just combined).
- Add the dry ingredients, and mix until combined.
- Transfer the dough to a lightly oiled bowl. Cover with a clean dish cloth, and place in a warm place to rise until double in size, about 40 to 50 minutes.
- Line two sheet pans with parchment paper and lightly flour.
- Once the dough has doubled in volume, turn the dough out onto a lightly floured surface.
- Roll the dough out into 1/4 inch thick.
- Using a 3 inch round cutter, cut the doughnuts out. Lay them on the parchment lined baking sheets.
- Lightly flour the tops of the doughnuts and cover with a kitchen towel. Allow the doughnuts to rise for about 20 minutes.
- While the doughnuts rise, place the confectioners’ sugar topping in a shallow container. (I used a pie plate)
- Next line a baking sheet with a cooling rack lined with paper towels. Set the pan aside for the doughnuts as they come out of the fryer.
- Finally, heat the oil for the doughnuts. Using a heavy-bottomed saucepan, place enough oil in the pan so there is about 3 inches of oil. Heat to 350 degrees F.
- Fry the doughnuts 2 or 3 at a time. Turn over once they brown (about 1 minute or 2). When both sides are brown, remove them from the oil. Place the doughnuts on the prepared baking sheet.
- Once the doughnuts have cooled slightly, roll them in the confectioners’ sugar. Return to cooling racks to cool.
- While the doughnuts cool completely, fill a piping bag or heavy-duty zip top bag with Nutella. Snip off the end of the bag.
- Once the doughnuts are completely cool, re-roll the doughnuts in the confectioners’ sugar.
- Using a sharp paring knife, holding the doughnut parallel to the counter top, make a small slit in the side of the doughnut.
- Stick the end of the piping bag or zip top bag in the slit, and fill the doughnuts will Nutella. You will see the center of the doughnut inflate as it fills. Do not over fill, or the doughnut will explode!
- Continue the process with the rest of the doughnuts.
- Enjoy the same day for the best tasting doughnuts!
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