I’m kinda addicted to Doughnuts (or Donuts, same-same). I’ve been making them a lot these days... And how good are teeny sized anything that you can just pop-into-your-mouth-and-eat-ten-of-without-even-knowing-it? So if I can do that with a doughnut, then I’m doing it.
Then we get to Nutella. Ahhh the sacred jar of Nutella. Whoever invented the stuff is a genius. Who doesn’t love the stuff? Well I actually know a few people… they’re a bit strange really… Coz Nutella is plain delicious! I will dead set sit down and eat an entire jar of the stuff.
OK so we’ve established that Doughnuts are awesome as is Nutella. So why not put them together for the perfect snack, dessert, whatever!
You know how you have to time things fairly well to make anything with yeast in it? I find it particularly hard if I need to have what I’m making cooked by early to mid morning. I mean, I don’t really want to get up at the crack of dawn on a Saturday morning to make fresh doughnuts by morning tea time. It’s just plain not going to happen. And there are a million things to do on Saturday morning when you work full time. So much housework, so little time! And it’s the one morning a week that I don’t have to set the alarm, so even doughnuts aren’t getting me out of bed early…
So (you’ll love this bit) just make them the night or afternoon before you want them and pop them in the fridge til the next morning. For these doughnuts I made them using the recipe below, cut them into walnut sized rounds, covered them with plastic wrap and popped them in the fridge until the next morning. Then I got them out of the fridge and into a warm place to rise before I cooked them. Thanks to my mother for this tip, she’s made more loaves of bread than I’ve had hot dinners. There’s genius for you Mr Nutella!
Another tip that I needed for making these and other yeasty things before – if it’s too cool inside for your doughnuts (or cinnamon rolls or whatever) to rise.. I preheat the oven to around 50°C or 120°F (just nice and warm) then turn it off. Pop your dough into the oven, leave the door ajar and let your dough rise. Keep the plastic wrap on as the oven shouldn’t be hot enough to melt it.
To pipe the Nutella into the doughnuts I used a Wilton No. 7 Round Decorating Tip. It’s a plain one that’s not too big for piping into these little babies.
Soft and Fluffy Doughnuts with Nutella Filling
- 2 sachets active dry yeast (7g each package)
- 1 & 1/3 cups whole milk, warmed
- 1/3 cup granulated sugar plus one tablespoon extra
- 1 egg
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 4 cups plain flour
- Approximately 1/2 cup Nutella
- Canola or vegetable oil for frying
Add the Nutella to a piping bag fitted with a Wilton No.7 plain nozzle.
Warm the milk in the microwave until warm, but not hot. In the bowl of a stand mixer, fit a dough hook attachment. In a small bowl combine the warm milk, 1 tbsp sugar, and the yeast. Whisk them together then pour them into the bowl of your stand mixer. Allow to stand for 5-10 minutes or until frothy.
Meanwhile, mix together flour, cinnamon and salt. Add the egg, melted butter and granulated sugar to the milk and yeast mixture. Turn the mixer on low to begin to combine.
Add in 1 cup of the dry ingredients at a time, allowing the flour to incorporate a little after each addition. Once all the flour is incorporated, set the mixer to medium and allow the hook to work the dough for a few minutes – you want the dough to appear smooth and elastic.
If after a few minutes the dough is a bit wet and sticking to the bottom of the bowl, add in an additional tablespoon of flour at a time until this stops, adding up to an extra 1/4 cup of flour only.
Remove the dough from the bowl and turn it out onto a lightly floured work surface, knead the dough with your hands for another few minutes then shape it into a ball. Place the dough into a large bowl that has been greased with butter or a little oil. Cover it with plastic wrap and set it in a warm place to rise until it has doubled in size, around 30 minutes.
Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough into a rough circle that is about 1/2 – 3/4 inch thick. To make these small doughnuts, use a round cutter about the size of a walnut. The doughnuts don’t expand much width wise, but they expand upwards.
Place your doughnut cut outs onto a greaseproof paper lined baking sheet and cover with plastic wrap. Set in a warm place to rise again for about 10-15 minutes. If you are cooking the doughnuts the next day, place the covered tray into the refrigerator overnight. Remove from the fridge around an hour before cooking, put in a warm place and to allow time for the dough to come back to room temperature and rise.
While you’re waiting for them to rise, fill a large heavy bottomed pot (like a stock pot) with 3 inches of canola or vegetable oil. Heat oil to 350˚ F degrees. If you don’t have a thermometer, you can check if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts frothing around the handle, your oil is ready.
When the oil is ready pop up to 6 doughnuts into the oil at once. Don’t put too many in or this will cool the oil down too much.
Fry until just golden and turn with a slotted spoon. Drain on a wire rack for a few seconds then roll in caster/superfine sugar. Don’t let them cool more than a minute or the sugar won’t stick to the doughnut.
When the doughnuts are still warm, poke a hole in each doughnut and pipe in some Nutella. You will feel the doughnut expand a little as you pipe.
Eat immediately or keep in a paper bag if possible.