There’s something magical about biting into a warm, sugar-coated donut and discovering a river of rich Nutella inside. I still remember the first time I made these at home—the way the kitchen smelled like a bakery, the satisfying “pop” as the piping bag filled each fluffy pillow with chocolate-hazelnut goodness. These aren’t just donuts; they’re little pockets of joy that make any morning feel special. Forget the drive-thru—once you try homemade Nutella filled donuts, you’ll understand why my family starts hovering in the kitchen the moment I pull out the flour and yeast.
Why You’ll Love These Nutella Filled Donuts
These donuts? Oh, they’re trouble—the best kind. First, that light, fluffy texture—like biting into a cloud with just the right chew. Then comes the surprise: a gooey river of Nutella that makes every bite a little celebration. And trust me, they’re easier than you think! No fancy skills needed—just yeast, patience, and a serious love for sugar-coated, chocolate-filled happiness. Perfect for impressing guests (or treating yourself on a lazy Sunday).
Ingredients for Nutella Filled Donuts
Gather these simple ingredients—I promise, you probably have most in your pantry already! The magic happens when you combine them just right.
- For the dough: 3 1/4 cups all-purpose flour (plus extra for dusting), 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast (that’s 1 packet), 1 tsp kosher salt, 3/4 cup warm milk (about 110°F—test it with your finger like a bath for baby yeast!), 2 large eggs, 4 tbsp unsalted butter (melted but slightly cooled—hot butter kills yeast!), 1 tsp vanilla extract (my secret flavor booster)
- For frying: Vegetable oil (about 4 cups—enough for 2-3 inches in your pot)
- The good stuff: 1 cup Nutella (or any chocolate-hazelnut spread—no judgment if you sneak spoonfuls)
- For that perfect crunch: 3/4 cup granulated sugar for coating (trust me, you’ll want every inch covered!)
How to Make Nutella Filled Donuts
Okay, here’s where the magic happens—step by step, just like I do it every Saturday morning when the donut craving hits. Follow along, and soon you’ll have golden, sugar-coated beauties oozing with Nutella. (Pro tip: Wear an apron—things might get a little messy… in the best way possible.)
Activate the Yeast
First, let’s wake up our yeast! Pour the warm milk (think baby bottle temperature—around 110°F) into a small bowl and stir in 1 tablespoon of the sugar. Sprinkle the yeast on top and give it a gentle swirl. Now, walk away for 5–10 minutes—this part feels like waiting for coffee to brew. When you return, it should look foamy and smell slightly sweet. If not? Your milk was either too hot (ouch!) or your yeast is sleepy. Try again—this step is worth getting right!
Prepare the Dough
In a big mixing bowl (or your stand mixer’s bowl), whisk together the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, eggs, melted butter, and vanilla. Now, mix until it forms a shaggy dough. If kneading by hand, turn it onto a floured surface and go to town for 6–8 minutes—it’s weirdly therapeutic! The dough should feel soft and slightly tacky but not stick to your fingers. Too sticky? Add a sprinkle more flour. Using a mixer? Let the dough hook do the work for 4–5 minutes until the dough cleans the sides of the bowl.
Shape and Fry the Donuts
Punch down the risen dough (so satisfying!) and roll it out to about 1/2-inch thick on a floured surface. Use a round cutter (or a glass in a pinch) to cut out 2 1/2–3-inch circles. Place them on parchment paper, cover with a tea towel, and let them puff up again for 30–45 minutes—they’ll look like little pillows. Meanwhile, heat 2–3 inches of oil in a heavy pot to 350°F (a candy thermometer is your best friend here!). Fry the donuts in batches—about 1–2 minutes per side until they’re deep golden. Don’t crowd the pot, or they’ll steam instead of fry. Drain them on a rack or paper towels, then immediately roll in sugar while still warm. (The sugar sticks better this way—and yes, you’ll want to sneak a bite now… I always do.)
Fill with Nutella
Here’s the fun part! Spoon Nutella into a piping bag fitted with a small round tip (or use a plastic bag with the corner snipped off). Gently poke a hole in the side of each donut with the tip—don’t go all the way through! Squeeze until the donut feels slightly heavy and a tiny bit of Nutella peeks out. Pro tip: If the Nutella is too thick, warm it slightly for easier piping. And don’t be shy—fill them generously! (The first one might be a test run… aka the baker’s treat.)
Expert Tips for Perfect Nutella Filled Donuts
Want bakery-style donuts at home? Here are my hard-earned secrets: If your dough feels dense, your yeast might’ve gotten too hot—test that milk with your finger first! For even frying, keep that oil at a steady 350°F (a thermometer is non-negotiable). And here’s the kicker—let your shaped donuts rise until they look slightly puffy, not just round. That extra patience gives them that airy, professional texture. Oh, and when filling? Warm the Nutella slightly—it glides in like a dream!
Variations and Serving Ideas
Feeling adventurous? Swap Nutella for dulce de leche or raspberry jam—both make killer fillings! For extra crunch, roll your donuts in cinnamon sugar or crushed hazelnuts. And here’s my Saturday ritual: serve these warm with an icy cold glass of milk or a strong coffee (the bitter brew cuts through all that sweet perfection). Kids? They’ll dunk ’em in chocolate milk and make a happy mess—just let them!
Storage and Reheating
Let’s be real—these donuts are happiest eaten fresh the same day (mine never last past noon!). If you must store them, keep them at room temp in an airtight container for up to 8 hours. Want to revive them? A quick 10-second microwave zap brings back that just-fried magic—just watch for molten Nutella!
Nutritional Information
Here’s the scoop on these indulgent treats (because let’s be honest—we’re not eating donuts for their health benefits!): Each Nutella-filled donut clocks in around 330 calories, with 20g of sugar and 14g of fat. Nutrition varies slightly based on brands and how generously you fill them—my “heavy-handed” piping technique might add an extra 50 calories! But hey, life’s short… enjoy every bite.
Frequently Asked Questions
Q1. Can I bake these donuts instead of frying them?
Absolutely! For baked Nutella donuts, spoon the dough into a greased donut pan (or shape rings on a baking sheet). Bake at 375°F for 10-12 minutes until golden. They’ll be slightly denser than fried—but still delicious! Just remember: that crispy sugar coating won’t stick as well, so try brushing with melted butter first.
Q2. My dough didn’t rise—what went wrong?
Oh no—been there! Either your yeast was old (check the expiration date!) or your milk was too hot/cold. Yeast is picky—it likes that “baby bath” temperature around 110°F. Pro tip: next time, proof your yeast separately to see if it bubbles before adding it to the flour.
Q3. Can I make the dough ahead for easy yeast donuts?
Yes! After the first rise, punch down the dough, wrap tightly in plastic, and refrigerate overnight. In the morning, let it sit at room temp for 30 minutes before shaping and frying. The slow rise actually develops more flavor—bonus!
Q4. Help—my Nutella filling is too thick to pipe!
Easy fix! Warm the Nutella in the microwave for 10-second bursts until it’s slightly runny (but not hot). Or stir in 1-2 teaspoons of vegetable oil to loosen it. If all else fails? Cut the donuts in half and spread the filling like a sandwich—no one will complain!
Final Thoughts
Now go make some donut magic—and don’t forget to tag me when that first bite of warm Nutella bliss hits! *wink*
Print
Irresistible Nutella Filled Donuts with 3 Secret Tricks
- Total Time: 2 hours 15 minutes
- Yield: 10 donuts 1x
- Diet: Vegetarian
Description
Nutella filled donuts are soft, fluffy yeast donuts fried to golden perfection, coated in sugar, and filled with rich chocolate-hazelnut spread.
Ingredients
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp kosher salt
- 3/4 cup warm milk (about 110°F)
- 2 large eggs
- 4 tbsp unsalted butter, melted (slightly cooled)
- 1 tsp vanilla extract (optional)
- Vegetable oil, for frying
- 1 cup Nutella (or other chocolate-hazelnut spread), for filling
- 3/4 cup granulated sugar, for coating
Instructions
- Activate yeast: In a bowl, stir warm milk with 1 tablespoon of the sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Make dough: In a large bowl (or stand mixer), mix flour, remaining sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla (if using). Mix until a soft dough forms. Knead 6–8 minutes (or 4–5 minutes with a dough hook) until smooth and slightly tacky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Shape donuts: Punch down dough and roll to about 1/2-inch thick on a floured surface. Cut into rounds (about 2 1/2–3 inches). Place on a parchment-lined tray, cover loosely, and rise again 30–45 minutes until puffy.
- Fry: Heat 2–3 inches of oil to 350°F. Fry donuts in batches 1–2 minutes per side until deep golden. Drain on a rack or paper towels.
- Sugar coat: While still warm, roll donuts in granulated sugar until fully coated.
- Fill with Nutella: Spoon Nutella into a piping bag fitted with a small round tip. Poke a hole in the side of each donut and pipe Nutella inside until slightly heavy and a bit peeks out. Serve warm or room temp.
Notes
- Use a thermometer to ensure oil stays at 350°F for even frying.
- Let dough rise in a warm, draft-free spot for best results.
- Donuts are best eaten the same day.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 330
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg