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