Baked donuts filled with Nutella. Learn how to make these Nutella-filled, baked donuts from scratch. These homemade donuts are soft, fluffy, and delicious!
If you like recipes with Nutella, check out the Nutella Cheesecake Cake or the Super Moist Nutella Mousse Cake!
Active time: 20min | Waiting time: 2 hours | Baking time: 20min | Yield: 16
Ingredients:
For the Dough:
- 3 cups (360g) All-purpose flour
- 1/3 cup (65g) Granulated sugar
- 2 1/4 tsp (7g) Dry yeast
- 1 Large egg at room temperature
- 1/4 cup (55g) Unsalted butter at room temperature (softened)
- 3/4 cup (180g) Slightly warm milk (do not use hot milk, or it will kill the yeast)
- 1/4 tsp (1g) Salt
For the Coating:
- About 2 tbsp (28g) Unsalted butter, melted
- 1/4 cup (30g) Powdered sugar
- 1/3 cup (40g) Milk powder (optional – you can use only powdered sugar)
For the Filling:
- 1 1/2 cups (450g) Nutella
Video:
Directions:
For the Dough:
- Place the flour, sugar, and yeast in the bowl of an electric mixer fitted with the dough-hook attachment. Stir with a spatula to combine the dry ingredients.
- Form a well in the center; add the egg, butter, milk, and salt.
- Beat on medium speed for about 5-7 minutes until a soft, sticky dough forms around the hook. Scrape down the sides of the bowl when necessary.
- Grease a large bowl with vegetable oil. Using a spatula, scrape the dough and turn it into the prepared greased bowl.
- Cover with plastic wrap and let it stand in a warm, draft-free place until doubled in volume, about 40 minutes to 1 hour. Time may vary depending on the weather. If it’s a hot day, the dough will rise faster.
- Transfer the dough to a lightly floured work surface. Sprinkle a bit of flour on top and roll the dough to 1/2-inch (1,5cm) thick.
- Cut about 16 rounds using a 3-inch (7,5cm) round cutter. You can re-roll the scraps as necessary.
- Line two large baking sheets with parchment paper and grease the paper with butter or cooking spray.
- Place the rounds onto the prepared pans, about 3in (7cm) apart from each other. Let them stand in a warm, draft-free place until doubled in volume, about 1 hour. I like to place the baking sheets in the oven (turned off, of course).
- Bake at 350°F (180°C) for about 20 minutes. Let them cool completely at room temperature.
For the Coating:
- Combine the milk powder and powdered sugar in a small bowl. Stir until well combined and set it aside.
- Using a culinary brush or the tip of your fingers, spread a thin layer of butter all over the donuts.
- Coat the donuts with the sugar mixture.
For the Filling:
- Insert a small knife into the donut until it almost reaches the opposite side. Slide the tip left and right through the interior to create a cavity inside the donut.
- Fill a piping bag fitted with a plain 1/4 tip with Nutella and fill each donut.
- Store them in an airtight container at room temperature. If not consumed on the same day, pop them in the microwave for 10 seconds before serving.
You may also like:
Super Moist Nutella Mousse Cake
