Nutella Donuts

Pillowy, golden yeast donuts fried to perfection, tossed in crunchy sugar, and stuffed with rich, creamy Nutella. Learn the science behind the perfect rise.

Why This Recipe Works:

• Yeast fermentation creates tiny carbon dioxide pockets that expand rapidly when hit with hot oil.
• Bread flour provides the necessary protein matrix to hold the heavy chocolate hazelnut filling without collapsing.
• Maintaining a strict oil temperature of 350°F prevents grease logging while ensuring the interior cooks fully.

My first attempt at frying yeast dough ended with a smoke detector screaming at 6:00 AM on a rainy Tuesday, while my dog hid under the sofa.

I had hot oil on my apron and pale, heavy dough balls.

It was a disaster.

Most home cooks fail at donuts because they treat yeast dough like cake batter, ignoring the delicate protein matrix required to trap carbon dioxide. If your yeast is dead or your oil temperature swings wildly, you end up with greasy, leaden lumps instead of airy pockets. I tested this with cheap store-brand active dry yeast, and it failed every single test because of poor viability; stick to SAF-Instant or Red Star.

The simple fix is controlling your thermal mass and using bread flour for a stronger gluten structure. By keeping your frying oil strictly between 350°F and 360°F, the moisture inside the dough vaporizes instantly, creating steam that puffs the donut up while blocking oil absorption. Think about this in terms of physics: if your oil is too cold, the dough acts like a sponge.

Trust me, once you master this straightforward temperature trick, you will never buy stale bakery pastries again.

For a simpler, no-fry alternative, try our Cinnamon Sugar Donut Bread.

If you want to experiment with other decadent fillings, our Strawberry Cheesecake Stuffed Donuts are hands down the best next step.

Nutella Donuts

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Baking
• Prep Time 2 hours
• Cook Time 15 minutes
• Servings 12
• Calories 310 calories
• Rating 4.8 3587
• Tags Nutella donuts, yeast donuts, homemade donuts, chocolate filled donuts

Ingredients

• 3 cups bread flour (360g)
• 1/4 cup granulated sugar (50g)
• 2 1/4 tsp active dry yeast (1 packet)
• 3/4 cup whole milk, warmed to 110°F (180ml)
• 2 large eggs, room temperature
• 4 tbsp unsalted butter, softened (56g)
• 1 tsp Diamond Crystal kosher salt
• 1 cup Nutella (or any chocolate hazelnut spread) for filling
• 1 cup granulated sugar for coating
• 1 quart neutral oil (like canola or peanut oil) for frying

Directions

1. Whisk the warm milk, yeast, and a pinch of sugar in your stand mixer bowl; let it sit for 5 to 10 minutes until frothy.
2. Add the bread flour, remaining sugar, eggs, and salt, then knead with the dough hook until your forearms ache or the dough clears the sides of the bowl.
3. Add the softened butter one tablespoon at a time, kneading until fully incorporated and the dough is smooth and elastic.
4. Cover the bowl and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
5. Roll the dough on a lightly floured surface to 1/2-inch thickness, then cut out 3-inch rounds using a biscuit cutter.
6. Place the rounds on a parchment-lined baking sheet, cover loosely, and let rise again for 30 to 45 minutes until puffy.
7. Heat your frying oil in a heavy Dutch oven to exactly 350°F, monitoring the temperature closely with a digital thermometer.
8. Fry the donuts in batches of 2 or 3 for about 2 minutes per side, then fish them out with a slotted spoon and drain on paper towels.
9. Toss the warm donuts immediately in the bowl of granulated sugar until fully coated.
10. Poke a hole in the side of each cooled donut using a chopstick, then pipe the creamy chocolate hazelnut spread inside using a pastry bag.

Notes

• Salt Conversion: I highly recommend using Diamond Crystal kosher salt; if you only have fine table salt, cut the volume in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
• Flour Science: Bread flour is essential here because its high protein content builds a strong gluten matrix, allowing the dough to stretch and hold the heavy Nutella filling without tearing.
• Frying Workflow: Do not walk away from the stove while frying; oil temperatures can spike rapidly, and a 10-degree jump will burn the exterior of your donuts while leaving the inside raw and doughy.
• Storage Behavior: Yeast donuts are best eaten within hours of frying, as the starch gelatinization begins to reverse after 12 hours, making the crumb progressively dry and stale.
• Thermal Mass: Use a heavy cast-iron Dutch oven if possible; its high thermal mass helps maintain a stable oil temperature when cold dough is dropped in.

Serving Suggestions

Serve these warm for the ultimate gooey experience. They pair beautifully with a variety of beverages and settings to make your morning feel special.

• Pair with a hot, bitter espresso to cut through the intense sweetness of the chocolate hazelnut filling.
• Serve alongside our refreshing Tropical POG Juice for a fun, weekend brunch spread.
• Dust with a pinch of flaky sea salt over the sugar coating to elevate the chocolate flavors.
• Arrange them on a wooden platter next to fresh strawberries and raspberries for a stunning dessert board.

Storage and Reheating

Eat them fresh.

If you absolutely must save some for the next day, store them in a single layer in an airtight container at room temperature. Do not refrigerate them, as the cold environment accelerates starch retrogradation, turning your pillowy treats into sad, dense hockey pucks.

To revive day-old donuts, pop them in the microwave for exactly 8 to 10 seconds. This brief burst of heat softens the fats and starch structure, making them temporarily soft again.

Never freeze filled donuts.

The moisture in the chocolate hazelnut spread will separate during the thawing process. This ruins the texture of both the filling and the surrounding pastry.

Ingredient Substitutes

If you need to adapt this recipe based on what is in your pantry, here are the most reliable swaps:

1. Bread Flour: You can use all-purpose flour, but the donuts will be slightly less chewy and a tad more delicate when stuffed.
2. Nutella: Swap for any high-quality cookie butter, like the one we love in our Biscoff Cookie Butter Brownies, or use pastry cream.
3. Active Dry Yeast: Use instant yeast in a 1:1 ratio, but skip the 10-minute proofing step and mix it directly with the dry ingredients.
4. Whole Milk: Low-fat milk works, but avoid fat-free milk as the fat content is crucial for a tender crumb.

I still remember the look on my husband's face when he took his first bite of a successful batch—sugar clinging to his chin, completely speechless. It made every single burnt, smoky trial in my kitchen entirely worth it.