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October 31, 2015

Nutella Cinnamon Sugar Doughnuts

Nutella Cinnamon Sugar Doughnuts are the definition of decadence! Fluffy and STUFFED with nutella spread, these are always a crowd-pleaser!

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

Nutella Doughnuts

My love for homemade doughnuts knows no bounds! After relentlessly baking batch after batch with my handy dandy donut pan, I decided to shake things up a little and make us some doughnuts the old-fashioned way. Fried doughnuts are such a treat!

Question: When it comes to donuts, do you prefer baked or fried? Also… do you spell it donut or doughnut?! ← I go back and forth on both.

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

For these Nutella Stuffed Doughnuts I used my go-to yeast based doughnut recipe. If you’re new to working with yeast, I have a few quick tips to help you on your way.

  • Make sure your yeast is not expired! Active yeast will dissolve completely into the warm water and start bubbling after a few minutes. If this doesn’t happen, your yeast is inactive.
  • Rise your dough in a warm area. If your home is on the cooler side, place the bowl somewhere warmer, like the top of a fridge or in a slightly warm – but turned off! – oven. If your home is on the warmer side, your dough may rise a little more quickly than expected.
  • Use a yeast or candy thermometer to accurately determine the temperature of liquids you’re using in the recipe. For this recipe you’ll want warm liquid (both water and milk) that are between 110 and 115 degrees (F). Yeast is a living organism. If the liquid in which the yeast is dissolved is too hot, it will kill the yeast cells; If it’s too cold, the yeast will remain dormant and won’t raise the dough. I bought my candy thermometer for 7 bucks. Worth every single penny, you guys!

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

↑ The doughnut dough must rise twice, once for an hour, then again for 45 minutes. The entire doughnut process will take around 3 hours, and even though most of it is “hands-off” time, it’s good to plan ahead when making this recipe.

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

Once the doughnuts hit the oil they fry up FAST. I’m talking 1-2 minutes tops, so stay near during the entire frying process. I usually have a large baking sheet lined with paper towels (to help absorb some of the excess oil) nearby so I can quickly transfer them from the oil with ease.

Although these Nutella stuffed doughnuts are quite delicious on their own, the cinnamon sugar coating is a must. Simply combine a cup of granulated sugar with a dash of cinnamon, then roll the warm doughnuts around in the mixture before serving. It’s that easy!

I recommend assembling the cinnamon sugar mixture before frying the doughnuts. That way you have it there and ready for the doughnuts when they come out of the oil.

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

May I make a suggestion for your weekend? ↓↓↓

You + Nutella Cinnamon Sugar Doughnuts + a creamy cup of coffee + and good book. Does that not sound like heaven? Treat yourself.

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

More Nutella Recipes:

  • Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
  • Yellow Cupcakes with Nutella Buttercream Frosting
  • Nutella Stuffed S’mores Cupcakes

Homemade Cinnamon Sugar Doughnuts stuffed with a dollop of creamy Nutella. The definition of decadence!

3 votes

Print

Nutella Cinnamon Sugar Doughnuts

Prep 30 mins

Cook 15 mins

Inactive 1 hour, 30 mins

Total 2 hours, 15 mins

Author Ashley Manila

Yield 1 dozen

Homemade Cinnamon Sugar Doughnuts filled with gooey Nutella!

Ingredients

For the Nutella Doughnuts:

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm full-fat milk (110° to 115°)
  • 5 tablespoons unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 3/4 teaspoon salt
  • 3 and 3/4 cups all-purpose flour, divided
  • 1/2 cup Nutella, whisked smooth
  • 1 egg white, lightly beaten
  • 2 cups Crisco Vegetable Oil, for frying

For the Cinnamon Sugar Topping:

  • 1 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. In a small bowl combine the yeast and warm water; set aside and allow it to foam up - about 5 minutes.
  2. In a large bowl combine warm milk and butter; whisk until butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).
  3. Place the ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour. It will appear to have almost tripled in size.
  4. When the hour has passed, gently punch the dough down and turn it out onto a lightly floured work surface; knead into a smooth ball, about 7-8 times, or until it's uniform in texture.
  5. Divide the dough in half, creating two equally sized balls of dough. Using a rolling pin, roll each portion of dough out into a large rectangle, approximately 1/4 inch thick. Using a lightly floured 2 and 1/2 inch round dough cutter, cut an equal amount of circles from each rectangle. Place 1 and 1/2 teaspoons of Nutella in the center of HALF of the circles. Brush the edges lightly with the egg wash, then top with remaining circles of dough. Press the edges together tightly to seal.
  6. Transfer doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan rightly with saran wrap and set aside for 45 minutes.
  7. When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Quickly roll the warm doughnuts in the cinnamon sugar and serve warm. These doughnuts are best the day they're made, but will "keep" for 3 days when stored in an airtight container.

For the Cinnamon Sugar Topping:

  1. Combine granulated sugar and cinnamon in a small bowl. Set aside until needed.

Courses Breakfast

Cuisine Doughnuts

Nutrition Facts

Serving Size one doughnut

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

11K Shares

Filed Under: Breakfast, Chocolate, Donuts

Reader Interactions

Comments

  1. Payton says

    October 31, 2015 at 4:42 am

    These look amazing Ashley!
    Anything with Nutella catches my eye 😉
    Will definitely be giving these a go

    Reply
    • bakerbynature says

      October 31, 2015 at 11:08 am

      Nutella is so addicting, right?! Hope you love them!

      Reply
  2. Medeja says

    November 1, 2015 at 6:29 pm

    These Nutella doughnuts look irresistibly good! So yummy!

    Reply
  3. Kayle (The Cooking Actress) says

    November 1, 2015 at 7:38 pm

    OHMAGAWD. Fried doughy nutella-y goodness!!!

    Reply
  4. tracy says

    November 6, 2015 at 4:32 am

    This is simply amazing

    Reply
  5. Laura says

    February 12, 2016 at 2:35 am

    If I prep these Saturday do you recommended leaving them in the fridge covered overnight so I can fry them fresh in the am!?

    Reply
    • Sue says

      March 1, 2016 at 8:31 pm

      Was wondering the same as Laura, can I make the mixture up the night before

      Reply
      • bakerbynature says

        March 4, 2016 at 11:32 am

        Hi Sue. I have never tried this so I am unable to say if it will work or not. If you give it a try, I would love to hear how it turns out!

        Reply
  6. sasha says

    April 13, 2016 at 9:37 am

    Hi There 🙂

    When you press the edges together do you use a fork?
    Would it not flatten it out .. im confused to to how you keep it in a perfect circle after pushing the edges of the dough together?

    Do they taste as good the next day and served cold?

    Thank you

    Reply
    • bakerbynature says

      April 13, 2016 at 1:44 pm

      Hi Sasha. You’ll only need to press the edges together lightly, to seal them. The dough will puff back up when you put it in the oil. These doughnuts are best eaten the day they are made.

      Reply
  7. Janette says

    May 3, 2016 at 12:28 am

    Cinnamon donuts are one of my favorites but i never even dreamed they could get better! Thanks for sharing the recipe. These are a must try!

    Reply
    • bakerbynature says

      May 4, 2016 at 12:35 pm

      Nutella makes everything a little better 😉 Enjoy, Janette!

      Reply
  8. Sara says

    June 8, 2016 at 6:30 pm

    Hello there can you film a video for this doughnut’s it would be so helpful thanks!

    Reply
  9. Susan says

    June 22, 2016 at 5:51 am

    Do you have a recipe for these, baked rather than fried?

    Reply
  10. Fatim says

    July 12, 2016 at 6:31 pm

    Yummm.Sounds very nice.will try them tmrw.

    Reply
  11. Mike says

    July 19, 2016 at 10:18 am

    These are REALLY REALLY REALLY GOOD. And the great news is they turn out beautifully using a bread machine to make the dough. I added the wet ingredients first (melted the butter and allowed to cool slightly so it didn’t cook the eggs) then the sugar, salt, flour and the yest on top. Took 1.5 hrs for the dough then 45 mins to rise again after assembled. The assembly was actually very very easy. Next will be to make a batch of dough and see if it can be frozen then re-used after thawing out. Just wondering what the rule is, will I need to do the assembly and let it rise the second time before freezing? Or freeze after the first process Or will this kill the yeast?

    Reply
    • Biochemist says

      January 21, 2017 at 12:22 pm

      Freezing kills the yeast (as does heating over 42 degrees) so dont freeze them when not ready!

      Reply
  12. Tia says

    August 25, 2016 at 9:39 am

    Hi

    Is it Fahrenheit or celcius
    If I use celcius then it would obv be boiling
    And Fahrenheit is still very hot so not warm
    Sorry to sound so dumb it’s my first time making anything like this

    Reply
  13. Sabrena says

    March 1, 2017 at 2:15 pm

    it turns out very bad coudnt figure whats wrong with it i follow the steps still did not work with me especially on the fried part all of the doughnuts opened and nutella melted with the oil 🙁 🙁

    Reply
  14. Iman says

    May 8, 2017 at 6:58 pm

    The best home made donuts ever!! Thanks for the great recipe

    Reply
    • bakerbynature says

      May 10, 2017 at 11:09 pm

      Yay! You’re very welcome, Iman 🙂

      Reply
  15. Tine says

    June 24, 2017 at 5:11 am

    Tried these and they turned out wonderful! I even used the same recipe and filled some with jelly, and rolled in just white sugar. I am not such a nutella fan, but my kids are, and appreciated them. I am an expat, living in Rwanda for 5 years now. Its nice to get a little taste of American home here on the mission field. Thanks for a fabulous recipe!

    Reply
  16. Mae says

    August 26, 2017 at 12:48 pm

    Hi, these look so good. I am wondering though, how many does this recipe usually make? Thank you!

    Reply
    • bakerbynature says

      August 27, 2017 at 12:35 pm

      Hi Mae. I usually get a dozen large doughnuts 🙂

      Reply
  17. Gracie Dolan says

    January 29, 2018 at 8:41 pm

    How many donuts does this recipe make?

    Reply
  18. Francesca says

    April 4, 2018 at 10:05 am

    Great recipe, I froze my Nutella into balls using your measurements and the Nutella didn’t run out of the donut when frying. Thank you

    Reply
  19. Neha Merchant says

    January 20, 2019 at 6:09 am

    Hi, is the yeast amount 2 packets of 1/4 ounce? Seems like a lot of yeast? I’m making the recipe right now, and hoping you can clarify that to me.

    Reply
  20. Meltem says

    May 2, 2020 at 12:51 pm

    So easy sooo yummie,we loved them. Thank you gör the recipe

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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