Best Nutella Doughnut Or Donut Sandwich Recipes

AMAZING NUTELLA DONUTS

Steps:

• In a small bowl, add warm water and sprinkle yeast over the top. Set aside for 5 minutes to bloom. Yeast should go foamy.
• Add 420 grams (3 cups) flour and sugar in the bowl of your stand mixer. Add butter, egg, vanilla and buttermilk. Add yeast (water and all) and mix with a dough hook for 5 minutes or until dough becomes smooth. If dough is too sticky to the touch, add extra 35 grams (1/4 cup) flour.
• Lightly grease a large bowl with a little vegetable oil. Bring dough together into one ball, place in bowl. Cover with plastic wrap and leave in a warm place to rise. You want the dough to double in size, it should take approximately 60 to 75 minutes.
• Lightly flour bench. Remove dough from bowl and gently knead with your hands for 2-3 minutes. Roll dough to 1/2 inch thick.
• Line two baking trays with baking paper. Use a donut cutter or large round cookie cutter to cut out circles of the dough. Gently place donuts on baking tray. Gently cover with plastic wrap.
• Meanwhile prepare the oil for frying. Fill a large heavy bottomed saucepan with oil and use a thermometer to heat the oil to 180 C (360 F). The amount of oil needed will vary depending on the size of your saucepan. You will want enough oil to come up about halfway of the saucepan, with plenty of room for the donuts to sizzle. Combine sugar and cinnamon in a small bowl and set aside.
• Once the oil is ready to go, gently add two or three donuts into the oil, one at a time, being carefully not to overcrowd the pan. Let them cook for 90 seconds, before flipping over and cooking for an additional 90 seconds - I recommend using a timer.
• Once they're golden brown, lift them out gently using a slotted spoon and pop them on a plate lined with paper towel. Then immediately roll them, one at a time, in the cinnamon sugar mixture. The oil will ensure the cinnamon sugar sticks. Continue to cook remaining donuts and roll them in cinnamon sugar.
• Next, fill each donut with a teaspoon of Nutella. You can do this using a small syringe, or by gently making a hole in the side of the donut (make it deep using a chopstick) and spooning the Nutella inside. Eat donuts while still warm.

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.

MINI NUTELLA DOUGHNUTS

Steps:

• Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal., In a large cast-iron or electric skillet, heat oil to 350°. In small batches, place doughnuts in hot oil, seam side down; fry until golden brown, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar; serve warm.