Nutella Donuts

These homemade Nutella donuts are pillowy soft, rolled in crunchy sugar, and stuffed to the brim with creamy chocolate hazelnut spread.

Why This Recipe Works:

• High-protein bread flour creates a sturdy yet incredibly light structure that holds up to heavy fillings.
• A precise frying temperature prevents grease absorption, keeping the exterior light and crisp.
• Piping the Nutella while the donuts are still warm allows the filling to soften and flow beautifully.

My first real kitchen burn came from a sputtering pot of canola oil on a rainy Tuesday in my cramped college apartment. I was trying to fry dough using a battered aluminum pot that had no business holding hot fat, desperate to recreate the bakeries of my youth.

It was a disaster.

Most home cooks fail at yeast donuts because they treat the dough like standard bread, kneading it until their forearms ache to develop a tight gluten network. But think about this in terms of physics: a tight protein matrix traps too much gas, resulting in a tough, chewy ring rather than a delicate, melt-in-your-mouth crumb. Furthermore, cheap supermarket all-purpose flour often lacks the precise protein content required to balance structure and tenderness, making your fried dough taste more like a heavy dinner roll.

The simple fix is using a high-quality bread flour combined with a generous splash of whole milk to soften the crumb. We also need to control the frying temperature strictly with a clip-on thermometer, ensuring the oil stays at exactly 350°F (177°C) so the exterior crisps without absorbing excess grease.

If you have mastered our Cinnamon Sugar Donut Bread, this yeast-raised version is your next logical step. Trust me on this one, the effort is entirely worth it.

Nutella Donuts

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Baking
• Prep Time 2 hours
• Cook Time 15 minutes
• Servings 12
• Calories 340 calories
• Rating 4.8 3669
• Tags Nutella donuts, yeast donuts, homemade donuts, chocolate hazelnut filling

Ingredients

• 360g bread flour (about 3 cups)
• 50g granulated sugar (1/4 cup)
• 7g instant yeast (1 packet)
• 180ml warm whole milk (3/4 cup, around 110°F)
• 2 large egg yolks, room temperature
• 55g unsalted butter, softened (1/4 cup)
• 1 tsp Diamond Crystal kosher salt
• Neutral oil (like canola or peanut) for frying
• 1 cup Nutella (or preferred chocolate hazelnut spread) for filling
• Extra granulated sugar for coating

Directions

1. In a stand mixer fitted with the dough hook, combine the warm milk, sugar, and instant yeast. Let it sit for 5 minutes until slightly foamy.
2. Add the bread flour, egg yolks, and Diamond Crystal kosher salt. Mix on low speed until a shaggy dough forms.
3. Add the softened butter one tablespoon at a time, allowing each piece to fully incorporate into the protein matrix before adding the next.
4. Increase the speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Turn the dough onto a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out rounds using a 3-inch biscuit cutter.
7. Place the rounds on a parchment-lined baking sheet, cover loosely, and let rise for another 30 to 45 minutes until puffy.
8. Heat 2 inches of neutral oil in a heavy Dutch oven to 350°F (177°C). Fry the donuts in batches for 2 minutes per side until golden brown.
9. Use a slotted spoon to fish out the hot donuts, drain them briefly on paper towels, then immediately roll them in granulated sugar.
10. Let the donuts cool slightly. Use a chopstick to poke a hole in the side of each donut, then pipe warm Nutella into the center until plump.

Notes

• Always use Diamond Crystal kosher salt; if you only have fine table salt, cut the volume in half (use 1/2 tsp instead of 1 tsp) to avoid over-salting.
• Bread flour is essential here because its higher protein content (around 12-14%) creates a stronger gluten network that can support the heavy weight of the Nutella filling without collapsing.
• Do not walk away from your frying pot; oil temperatures can spike rapidly, and burning the exterior before the interior cooks through is a heartbreakingly easy mistake to make.
• Yeast donuts are best eaten within hours of frying, as the starch gelatinization begins to reverse after 24 hours, turning the pillowy crumb dry and stale.
• Warm the Nutella in the microwave for 10-15 seconds before transferring it to your piping bag; this lowers its viscosity so it flows smoothly without tearing the delicate interior of the donut.

Serving Suggestions

These rich, chocolate-filled treats are best enjoyed alongside beverages that cut through the sweetness and balance the decadent hazelnut core.

• A steaming cup of black espresso or a strong pour-over coffee to balance the sweet hazelnut filling.
• A cold glass of whole milk for a classic, nostalgic pairing.
• Serve them on a platter alongside our Strawberry Cheesecake Stuffed Donuts for an impressive weekend brunch spread.
• Dust with a tiny pinch of flaky sea salt right over the sugar coating to elevate the chocolate notes.

Storage and Reheating

Eat them immediately.

If you absolutely must save some for the next day, store them in a single layer inside an airtight paper box rather than plastic. Plastic containers trap residual moisture, which turns the crisp sugar coating into a sticky, weeping glaze within hours.

To revive day-old donuts, pop them into a 350°F (177°C) air fryer or oven for exactly two minutes. This brief flash of dry heat recrisps the exterior and melts the Nutella back into a glorious, molten state.

Never microwave them.

Microwaving turns the delicate crumb rubbery and can heat the Nutella center to tongue-scalding temperatures. Treat your hard work with respect and stick to the oven.

Ingredient Substitutes

If you find your pantry lacking a few key items, these reliable swaps will keep your baking project on track.

1. Bread Flour: You can substitute all-purpose flour, but reduce the milk by one tablespoon to compensate for the lower absorption rate.
2. Nutella: Any high-quality chocolate hazelnut spread works, or you can use a thick pastry cream like the one featured in Mom’s Famous Cream Puffs.
3. Instant Yeast: Active dry yeast can be used instead; just dissolve it in the warm milk first and let it sit for 10 minutes until bubbly before mixing.
4. Whole Milk: Unsweetened oat milk makes a decent dairy-free substitute, though the final crumb will be slightly less rich.

There is something deeply satisfying about watching a pale ring of dough puff up and turn a glorious mahogany in a pot of bubbling oil. Once you master the temperature control, you will realize that bakery-quality treats are well within your reach, right in your own kitchen.