Nutella Doughnuts

Good Afternoon Bakers!

In honour of National Doughnut Week I couldn’t resist making some perfectly formed, Nutella filled, utterly delicious doughnuts

I once visited Disneyland Paris when I was younger and we ate at a restaurant called the Cowboy Cookout – they honestly had the best chocolate doughnuts I have EVER tasted! I’ve always wanted to try and recreate them, and I think I’ve come close with this recipe but I’m not sure anything can ever beat my childhood memory of the original.

As I not only LOVE doughnuts I am also a huge fan of Nutella so it was an obvious choice for me to make this the filling for these springy light and soft balls of goodness! The recipe is based on Mr Paul Hollywood’d doughnut recipe – as he is the master baker I can’t think of anyone better to trust when it comes to anything bread related! As I’ve made the doughnuts smaller than Mr Hollywood suggests the recipe will actually make around 20-25 doughnuts… YUM! ๐Ÿ™‚

The recipe does take a little bit of dedication in terms of time to allow the dough to rise – but I promise you it is so worth it! When you have soft doughnuts that are light and airy you will thank yourself for having waited for the second proving session – and I’m sure all of your willing tasters will as well!


500g strong white bread flour

50g caster sugar

50g unsalted butter

2 x 7g sachets of fast action yeast

5g salt

2 medium eggs

150ml warm milk – around body temp.

100ml warm water – around body temp.

1.3l Vegetable Oil

For the filling –

50g of caster sugar (for coating)

1/2 a large jar of Nutella


Note: I used a KitchenAid to mix my dough this time, but I do usually like to hand mix this in a bowl – but this recipe can be used for either method.

1 – Place the flour, yeast, salt (opposite side of bowl to yeast), sugar, butter (cubed and softened), eggs, milk and half the water into a bowl. Either mix with hands or using a dough hook attachment mix in stand mixer.

2 – Bring the dough together gradually adding in the remaining water until a dough forms. You might not need to use all the water, or you might need a little extra. What you’re looking for is a slightly sticky dough, where everything has combined together.

3 – If in a stand mixer, mix for about 4 minutes until the dough comes away from the sides of the bowl and is springy and smooth. I didn’t knead the dough after this as it was already at the point where the dough sprung back when pressed in.

If mixing by hand – take out the bowl and knead on a lightly floured surface for 10 minutes, until smooth and when you press your thumb into the dough it starts to spring back.

4 – Oil a clean bowl and place the dough in the bowl. Cover with cling film and leave in a warm place for 1 hour.

5 – Once the dough has risen, it will look to have doubled in size. Take out the bowl and hit it – yes hit it! You’re knocking the air bubbles out of the dough ready for shaping and the second prove.

6 – Shape into balls that weigh around 35g for a consistent size. Place onto a baking tray or anything really! Leave to rise uncovered for another hour.

7 – When it’s coming to the end of the proving time you can get your oil ready to fry the doughnuts. I have recently bought a deep fat fryer so I was so looking forward to giving this a go – I highly recommend this as it is easier to regulate the cooking and temp of the oil.

8 – Heat the oil to 160C, whether in a fryer or in a deep pan filled with oil. If using a pan fill the pan half way up with the oil, and use a thermometer to keep the temperature regular. Fry the doughnuts 2 at a time for 2 and a half minutes on each side.

9 – As soon as you take them out of the fryer places them in the caster sugar and coat fully, set aside to cool whilst you fry the remaining doughnuts.

10 – When the doughnuts have fully cooled, fill a piping bag fitted with a small nozzle with Nutella. With a small knife make a hole in the side of the doughnuts, place the piping bag in the hole and fill generously with Nutella.


Happy National Doughnut Week Y’all

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