Nutella Cinnamon Sugar Doughnuts are the definition of decadence! Fluffy and STUFFED with nutella spread, these are always a crowd-pleaser!
Nutella Doughnuts
My love for homemade doughnuts knows no bounds! After relentlessly baking batch after batch with my handy dandy donut pan
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.
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!
↑ 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.
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.
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.
More Nutella Recipes:
- Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
- Yellow Cupcakes with Nutella Buttercream Frosting
- Nutella Stuffed S’mores Cupcakes
Nutella Cinnamon Sugar Doughnuts
Prep
Cook
Inactive
Total
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
- In a small bowl combine the yeast and warm water; set aside and allow it to foam up - about 5 minutes.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.
Payton says
October 31, 2015 at 4:42 amThese look amazing Ashley!
Anything with Nutella catches my eye 😉
Will definitely be giving these a go
bakerbynature says
October 31, 2015 at 11:08 amNutella is so addicting, right?! Hope you love them!
Medeja says
November 1, 2015 at 6:29 pmThese Nutella doughnuts look irresistibly good! So yummy!
Kayle (The Cooking Actress) says
November 1, 2015 at 7:38 pmOHMAGAWD. Fried doughy nutella-y goodness!!!
tracy says
November 6, 2015 at 4:32 amThis is simply amazing
Laura says
February 12, 2016 at 2:35 amIf I prep these Saturday do you recommended leaving them in the fridge covered overnight so I can fry them fresh in the am!?
Sue says
March 1, 2016 at 8:31 pmWas wondering the same as Laura, can I make the mixture up the night before
bakerbynature says
March 4, 2016 at 11:32 amHi 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!
sasha says
April 13, 2016 at 9:37 amHi 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
bakerbynature says
April 13, 2016 at 1:44 pmHi 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.
Janette says
May 3, 2016 at 12:28 amCinnamon 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!
bakerbynature says
May 4, 2016 at 12:35 pmNutella makes everything a little better 😉 Enjoy, Janette!
Sara says
June 8, 2016 at 6:30 pmHello there can you film a video for this doughnut’s it would be so helpful thanks!
Susan says
June 22, 2016 at 5:51 amDo you have a recipe for these, baked rather than fried?
Fatim says
July 12, 2016 at 6:31 pmYummm.Sounds very nice.will try them tmrw.
Mike says
July 19, 2016 at 10:18 amThese 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?
Biochemist says
January 21, 2017 at 12:22 pmFreezing kills the yeast (as does heating over 42 degrees) so dont freeze them when not ready!
Tia says
August 25, 2016 at 9:39 amHi
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
Sabrena says
March 1, 2017 at 2:15 pmit 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 🙁 🙁
Iman says
May 8, 2017 at 6:58 pmThe best home made donuts ever!! Thanks for the great recipe
bakerbynature says
May 10, 2017 at 11:09 pmYay! You’re very welcome, Iman 🙂
Tine says
June 24, 2017 at 5:11 amTried 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!
Mae says
August 26, 2017 at 12:48 pmHi, these look so good. I am wondering though, how many does this recipe usually make? Thank you!
bakerbynature says
August 27, 2017 at 12:35 pmHi Mae. I usually get a dozen large doughnuts 🙂
Gracie Dolan says
January 29, 2018 at 8:41 pmHow many donuts does this recipe make?
Francesca says
April 4, 2018 at 10:05 amGreat recipe, I froze my Nutella into balls using your measurements and the Nutella didn’t run out of the donut when frying. Thank you
Neha Merchant says
January 20, 2019 at 6:09 amHi, 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.