Nutella Donuts (Ponchiks)
Inspired by the Eastern European-style ponchiks, these donuts are soft and pillowy, and exploding with a river of Nutella. One of the best donuts you could ever experience! Plus…VIDEO recipe included!
If only I was good at writing poems…
I’d write one for this donut.
Wait a sec…I think I will! Squint your eyes people, hideous poetry is about to commence….
Puffy donut so warm and fine,
On this day…I shall make you mine.
You’ve captured my heart with your gleaming sight,
And if someone tries to take you, they should expect a fight.
You have a heart of Nutella, so glossy and runny,
And if I think of selling you, I’d make so much money.
You have a soft fluff like nothing I’ve seen,
But it’s your inner beauty that is kind of obscene.
Now come on over with your dusting of sugar,
There’s nothing I want more than to one after another.
Heheheeee that was so cringy! But I promise, it came from the bottom of my heart, and meant every word lol! And for this, I shall be pardoned.
Guys I really donut know where to begin with these donuts? See what I did here? “Donut” instead of “do not?” Eeeeeeeeek ?
Sorry I couldn’t help it…I donut know what has gotten into me?! Lol! I promise this will be the last of it. Promise.
Seriously though, if you decide to close this tab already, unsubscribe from my mailing list, and never visit this blog again, I totally understand. But I urge you not to, or you’ll be missing out on perhaps the World’s Best Nutella Donuts.
Every time I make these, I get run over by a human stampede, hoovering the donuts off of the plate. It’s nothing short of a miracle, that I come out of it unharmed. The attack is always followed by screams and swoons and oooohs and ahhhhs. Puffs of powdered sugar flying in the air, and drops of Nutella here and there. It’s a messy, chaotic event, but I love every bit of it.
I mean…who can deny the power of Nutella?! I for one, had fallen victim to its witchcraft since I was a child, and have celebrated my infatuation to it with over 10 recipes around here.
Now imagine that sinfully smooth chocolate hazelnut goodness we know and die for, only warm, and oozing out of a pillowy fried dough that melts in the mouth.
Nutella heaven I’m telling you.
This recipe is one I can blame Instagram for making me doing it. I see a viral post like this one day…BOOM! I had to have it in my kitchen the next day. And boy was it a happy day.
To get the mission accomplished, I knew I had to start with a killer donut dough recipe. One that is springy and fluffy, yet sturdy enough and brioche-like to withstand carrying copious amounts of Nutella. It must also be moist, obviously, because dry donuts (or anything for that matter) are an evil waste of calories and should become illegal.
And this donut base recipe coming from Chef Steps no less, happened to fulfill all of the above. It’s great enough on its own, but the Nutella turns it into something beyond great. It easily blows bakery donuts out of the water.
I did tweak the original recipe a bit to mainstream the process by making it faster and easier. To do that, I swapped the active dry yeast called for in the recipe with instant. This meant that I could dump all the dry ingredients together, including the yeast, without having to activate it first. That way, I also didn’t have worry too much about the temperature of the liquids. I also omitted the diastatic malt powder called for in the recipe, because who has that?! It’s supposed to give the donuts better texture and make it rise faster. I tried the recipe with and without it, and I’m happy to report back that we felt no difference, so why bother? Another thing I changed, was cutting the recipe by 1/3. The full recipe made 33 donuts!!! I mean I can easily eat 33 donuts if my metabolism would let me, but for now, I can only handle having 11 around the house. Ofcourse feel free to double or triple the recipe according to your needs.
After some digging around and watching this video over 26 times, I learned that the Nutella gets into the donuts prior to frying, and NOT injected afterwards like most filled donuts. I also learned that this type of donuts is called Ponchiks! Armenian-style donuts, that are also popular throughout Eastern Europe under different names.
Ponchiks…How can you not fall for a pastry with a cute name like that?!
So while my version is not based on a traditional ponchik recipe, the idea is heavily inspired by it and the ingredients are pretty much the same.
Whenever I serve these donuts, people are always wondering how the Nutella got in, without leaving a hole in the side. I like to leave them thinking I’m some sort of pastry wizard, but for you, I’m spilling all the beans. See for yourself in this video!
First, you wanna flatten a piece of dough into a circle. I like to do that on top of a piece of parchment paper, which will come in handy later, when you transfer the filled dough to a baking sheet to proof. Your hands are your best tool for the job here. So use them to stretch the dough, keeping the circle thicker in the center (to withstand all the Nutella filling) and thinner around the edges.
Now try not to be impressed with my manicure ?
You’ll then pipe a generous, and by generous I mean GENEROUS, pile of Nutella in the center of the dough. Don’t laugh, but I actually pipe on top of my kitchen scale, to make sure that I’m not being stingy. Each piece of dough gets about 25 to 30 grams of Nutella. Yep! Not gonna apologize for it.
After that, you’ll take another piece of flattened dough and use it to cover the Nutella. Press really well on the dough edges to seal it shut.
Then use a biscuit cutter to cut off all the uneven edges. It also helps fuse the 2 doughs together even more. Don’t get rid of the dough scrapes; you’ll use them later to make more donuts.
After that, you’ll leave the donuts to proof for a bit over a parchment lined baking sheet until nice and puffy.
Then it’s frying time!
A great way to move the filled doughs from the baking sheet to the frying pan, is by carrying it using the parchment paper it was sitting on. That way, your fragile dough, won’t get damaged on its way. Clever ha?!
Now fry these babies to golden perfection!
Who are we kidding? A donut is not a donut with a topping…
So bring on that powdered sugar avalanche!
And now that insta-worthy moment we’ve been waiting for…
You want one!
Not gonna lie…I want 2!
So how do you spell it? Donuts or doughnuts? Or it is Ponchiks?
Inspired by the Eastern European-style ponchiks, these donuts are soft and pillowy, and exploding with a river of Nutella. One of the best donuts you could ever experience!
For the Donut Dough:
- 3/4 cup (177 grams) whole milk
- 1 tablespoon plus 1 teaspoon (19 grams) unsalted butter, melted
- 1 tablespoon plus 1 teaspoon (19 grams) vegetable oil (or any neutral tasting oil)
- 1 large egg (50 grams without the shell)
- 2 1/2 cups (313 grams) flour, preferably bread flour (*see note below)
- 1/4 cup plus 1 1/2 teaspoons (57 grams) granulated sugar
- 1/4 teaspoon (2 grams) salt
- 2 teaspoons (7 grams) instant yeast
For Filling the Donuts:
- 1 (350 grams) jar Nutella
- Vegetable oil (or any neutral tasting oil), for frying
- Powdered sugar, for dusting over donuts
- In a microwave-safe liquid measuring cup or small bowl, heat the milk in the microwave until very warm, but not hot (not higher than 110 °F / 43 °C); about 1 minute. Add the melted butter, oil and egg to the warm milk and whisk until well combined.
- Pour the milk mixture into the bowl of a stand-mixer fitted with the hook attachment (or a large mixing bowl, if kneading by hand).
- In another medium bowl, whisk together the flour, sugar, salt and yeast to combine. With the mixer running on medium-low, add the flour mixture to the milk mixture, one large spoonful at a time, until it’s completely incorporated.
- Set the mixer to medium-high and mix until the dough is satiny smooth, elastic and pulls away from the sides of the mixing bowl, but sticks to the bottom only; 10–20 minutes. Keep an eye on the mixer to make sure it doesn’t wobble its way off the side of the countertop over the course of the long mix.
- Form the dough into a ball, and place in a lightly greased bowl. Cover with plastic wrap, and set it in the fridge for one hour. (This cooling slows down the yeast action, a process known as retarding. It’s purpose here is to achieve a more consistent bubble structure in the donut and avoid getting huge blisters on the surface. It also makes working with the dough easier later). The dough will rise slightly in the fridge, but don’t expect it to double in size.
- Punch down the dough, then transfer it to a silicon mat or lightly floured working surface. Using a sharp knife or bench scraper, divide the dough into 8 equal portions. Then cut into portion in half. You should now have 16 pieces of dough. Cover with plastic wrap to prevent them from drying out.
- Take 1 piece of dough and place over a small square sheet of parchment paper as seen in the post photos (this will later aid in transferring the filled dough without damaging its shape). Try to avoid flouring the dough, but if its too sticky to work with, then flour your hands as needed. Using the palm of your hand, flatten it into a disk. Then using your fingers, push on the edges of the dough disk to stretch into a 9cm (3.5”) circle. The circle should be thicker in the center to withstand the weight of the Nutella, and thinner around the edges, which will get trimmed off anyway.
- Using a piping bag, pipe a generous amount (25-30 grams/ about 2 tablespoons) of Nutella into the center of the dough circle. I actually place the dough (using the parchment paper) on the kitchen scale and weigh the filling, to ensure that I don’t over or underfill.
- Flatten and stretch a second piece of dough the same way you flattened the first. Use this piece of dough to cover the Nutella sitting over the other piece of dough. Using your fingers, press firmly around the edges of the filled dough, to seal shut the top and bottom dough circles together. Using an 8cm (3 1/4”) round biscuit cutter, punch down on the dough, to cut out the excess dough off of the filled dough as shown in the post photos. Set aside the excess dough scraps and cover with plastic wrap; do not discard. Using the small piece of parchment paper underneath the filled dough, lift and transfer it to a lightly greased parchment paper-lined baking sheet. Loosely cover the baking sheet with plastic wrap.
- Repeat steps 7 to 9 to fill the remaining pieces of dough, and saving all the scraps. Transfer the filled donuts to the baking sheet, leaving at least 2” between them. You should now have 8 filled donuts. Gather up the scraps, knead lightly and divide into 3 equal portion. Cut each portion in half. You should now have 6 dough pieces. Use them to make 3 more filled donuts and place them on the covered baking sheet. If the dough snaps or shrinks back as you’re trying to stretch it, cover and let rest for 10 minutes, then try again. You should now have a total of 11 filled donuts altogether.
- Allow the donuts to proof on the countertop until they double in size, about 30–60 minutes depending on the temperature in your kitchen.
- In a large pot over medium heat, bring about 1 1/2 inches (3.8cm) of oil to 350 °F / 177 °C. It is important for the oil to reach and maintain this temperature, as any hotter can cause the donuts to over-brown on the outside, before the center has a chance to cook through. Any cooler and the donuts will cook too slowly, absorbing too much oil, resulting in a greasy donut. So its advised to clip on a kitchen thermometer, if you have one.
- Cut the parchment paper with the donuts on top, into squares around each doughnut, then slide your hand under the squares and use them to transfer the doughnuts to the fryer. Fry the first side for 15 seconds, then flip and cook until the bottom is deep amber in color, about 80 seconds. Flip again and cook for another 80 seconds. Transfer to a paper towel–lined plate to drain.
- Let the donuts cool off for about 10 minutes then dust with powdered sugar to cover the surface. Serve warm or at room temperature. Generally, donuts’ texture is at its best within a couple of hours after frying, however, leftovers can be stored in an airtight container. Warm in the microwave to retain its freshly-made texture.
- This recipe makes 11 donuts. Feel free to double or triple the recipe according to your needs.
- Please note that for this recipe (as for many others) I used a kitchen scale to weigh my ingredients as opposed to measuring cups, to achieve more consistent results. I highly recommend you do so too. It’s infinitely more accurate and will give you the best results possible.
- Bread flour is preferable here, because it will absorb less fry oil. However, I've only ever used all purpose flour, because it's what's available where I live, and still had spectacular results.
- To make in advance, I’ve successfully prepared the dough the night before, and let it sit in the fridge overnight. It more than doubled in size, but the final results weren’t affected. I then proceeded with filling and frying the dough as per the recipe. On other occasions, I’ve also been able to keep the filled doughs in the fridge for several hours before frying with great results. I’d just take them out of the fridge as I’m heating the oil, to allow them to continue rising. Though, I've never tried it in this particular recipe, I'd assume that the filled doughs can be kept in the fridge overnight, before frying.
Dough recipe adapted from Chef Steps with changes; streamlining the process by using instant yeast instead of active dry, omitting the diastatic malt powder, and cutting the recipe by 1/3 because I most definitely don’t need 33 donuts starring me in the face 🙂
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Sweetie, do you happen to have, by any chance, a spy on my brain or something?? I’ve been thinking about doing this recipe for months (more exactly since december, when my friend gave me a baking syringe filler [or whatever is named i don’t even know the name in my lenguage] for my birthday) and AND NOW YOU PUBLISH THIS!!!!!! It was just what I needed. I had saved a few recipes but, honestly, a Tasbih recipe is a granted success.
By the way, if I wanna honour my friend and use this syringe instead of putting the filling inbetween two layers of dought as you gracefully do in this recipe, would it make it any worse?
Thank you very much!
LaVerne you made me laugh so hard ? I like to think of it as Nutella telepathy, shared by all Nutella lovers. I’m so happy the timing was just right for you! I can’t wait to see your spin on it.
That syringe sounds like a dream tool for bakers who’s favorite thing to do is stuff things into things ? But for this one, I strongly urge you to honor the Ponchik method instead, at least for the first time around. I’m pretty sure the injecting method will still turn out amazing; I mean its Nutella and fluffy donuts…what’s not to like? But something about stuffing the dough first, that creates a large gap in the center that is the perfect size for cradling copious amount of Nutella. If you don’t stuff first, the donut will cook with no gap in the middle and won’t be able to take on as much Nutella as we would like. The Nutella will also get mixed in with the donut, instead of having this nice distinct separation between them. Also for some reason, frying the Nutella transforms into something even better. It makes it warmer, runnier and just elevates it, as if it needs any elevation.
I hope you love this as much as we’re crazy for it!
Hi, Tasbih! In the recipe you mentioned 1 large egg (50 grams), is it with or without the shell? I seriously can’t wait to try this recipe!!!
50 grams is the weight of the egg without the shell. Sorry for the confusion; I just fixed it in the recipe. Thanks for pointing it out!
Enjoy to the max!
Dude those pics!! with all the ooooooozing Nutella c’mon girl this is just torture!! yumm these look and sound incredible!! I love making donuts at home and I was just about to make some, with holes lol, but I very intrigued by this technique of stuffing before frying, not after. I’m wondering does the taste of the Nutella change at all after frying?
Great post hun, thanks for sharing! xx
Thank you Linda so much! So happy you enjoyed this post. I’m loving this new technique & my brain is racing with more stuffing ideas.
For some reason, I feel that frying transforms the Nutella into something even better. The flavor doesn’t change at all, but it becomes softer, runnier & just more luxurious, if that’s even possible.
TASBIH! Those pictures are basically food porn!! Will you make a video too!??! (Please) ?
Lol! These donuts are nothing but trouble. Proceed with caution ?
Guess what?! I’m scheduled to video shoot next week ??????
?????????? Video shoot for the blog or on a particular channel
Oh my sweet tooth…i feel like I want to become one of these…amazing detailed recipe-you make it seem so easy…will definitely try ♥️ That boy’s reaction-‘ya alby’ got me right away
Oh my these are like perfect??????
I couldn’t help chuckling over the part in the method were you say to watch your mixer so it doesn’t wobble off the countertop because that’s exactly what happened to my mixer when I made your fluffy milk rolls!!??
Lol! Same here…I feel like my mixer is always that close to cursing me whenever I make the milk rolls in them ?
Ahhh irresistible!!its a must try!! Love the recipe with every detail. And the poem was sooo funny but cuteee?thanks for sharing?
Hahahaaaaa thank you Afifa! You’re the one who’s cute enough to like my amateur “poem.” I hope you enjoy these donuts when you do give them a try!
How long would these stay soft for?
Like most donuts, these are best served the day they’re made, preferably within the first several hours of frying. However, they keep well in an airtight container from several days. Reheat in the microwave to regain that fresh fluff of freshly fried donuts.
Will it be ok to fry in the morning and serve in the evening?does the nutella stay runny?thank you
Hi Fatma. I really like them best within a few hours after frying, as they taste the freshest & the Nutella is runny. If you make them in the morning, you can just microwave them for a minutes to retain that warm out of the fryer freshness.
Hi, may I know if I can fry them in the air fryer instead and if so, could you please share insights on the temperature and time? Thank you!
Hi Edith! I sincerely wish I could give you a confident answer, but I’ve never used an air fryer before. If you do experiment with it, please let us know how it turned it. Thank you!
They look heavenly!
Question: what could I use as a substitute for the milk in the recipe? Got a lactose problem in my house and I don’t have the heart not to share!!
Thank youuu ❤️
That’s so sweet of you Katherine. I believe that any dairy free milk like almond or soy should work just fine ?
Lovely donuts, i was wondering what you mean when you add the “plus” to the ingredients, do we add it on top of the cups?
Thank you Amar! Yes…it’s both of the measurements combined. Better yet…weigh your ingredients using a scale if possible. Easier, more accurate and much more consistent results.
Hiii, so excited to make them <3
but during the kneading in the mixer, the dough was very sticky after kneading for like 17 minutes so i added 1 tablespoon flour and it did hold up at the end. was that a right step or now it's not gonna be as soft as it's supposed to be?
Hi Lina! Definitely good call on adding that extra tablespoon of flour. Sometimes we need to tweak doughs by feel, especially if using cup measurements because it’s less precise than weighing by scale. I think your donuts will still turn out awesome!
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If i replace instant yeast with active dry yeast then will the procedure change?
Yes dear. You’re going to need to activate it first by mixing it into the warm wet ingredients & leave it to rest for 10 minutes until it foams a bit. Just be sure that your wet ingredients are not hot, or it will kill the yeast. It just needs to be very warm to the touch but not hot by any means.
Hi when adding the dried active yeast.. Should I just combine it with hot milk n leave it to foam or with all the wet ingredients n leave it?
Hi Vinaya 🙂 You combine it with all of the wet ingredients and not just the milk. Just be sure that the mixture is not hot, as this could kill the yeast. You just need it to be very warm to the touch.
Thank you so much.. Can’t wait to try the recipe!
Hey love. Loved the recipe you illustrated. So wanted to try it for iftar today but I don’t have a weighing scale. I shall be going for the cup measurements. Any tip not to mess up. I am a die hard fan of donuts I can eat all 11 ones alone ??. Thank you n wishing for a reply back.
Hey Dr Rashmina! No worries, they’ll still turn out amazing! My biggest tip would be not to over measure the flour as this could cause the dough to become dense & less fluffy. The best way to do this, is to lightly spoon the flour into the measuring cup, then use the back of a straight edge like a knife to level & swipe off excess flour. I hope you love them as much as we do!
Can we make normal donuts ? with this recipe ..
like with the hole type and no filling ?
Hi Thahseen:) Yes sure! This is a great all purpose dough.
I tried these. Flavor wise and the level of fluffiness was great. However, mine split back up when I was frying them, even though I pressed both disks down really well before frying. How can I get them to stick? Otherwise, I will have to slit them and fill after frying for the future.
Hi Areej! I’m so happy you loved them. You can prevent the sides from opening by making sure that you don’t add too much Nutella & by ensuring that the dough is soft & sticky enough (not dried out) to stay shut. If the dough feels dry, then maybe wet the ends with a little water as you’re sealing them. Hope that helps!
Made these yesterday and turned out awesome. Except for the fact that the dough was very sticky and stretchy and quite difficult to work with without soaking my hands in veg oil :/. the taste was divine though! Highly recommend!
I’m really happy to hear that you liked it Yumnaa! If the dough is too sticky to work with, feel free too knead in a bit more flour, 1 tablespoon at a time, until you get a dough that is slightly tacky, but definitely not sticky. Enjoy ☺️
I’m Mai from Egypt
I have been looking for a good easy recipe and thank god I found yours.
I made them today and they are delicious, even better than krispy kreme, and dunkin donuts
The only change that I did is adding the yeast to he worm milk not to the flour.
It was a little sticky so I added a tablespoon of flour and it did the job.
Thank you so much, can’t wait to check other recipes.
Hi Mai! You have no idea how happy your comment makes me. To compare these to Krispy Kreme & Dunkin Donuts is just enough to make we want to do a happy dance ? Thank you so much for your feedback & great call on the extra tablespoon of flour ?
Hi there, great recipe, quick question have you tried baking them instead of frying them?
Thank you Maricruz! I’ve never tried to bake them so I can’t tell for certainty how they’d turn out. If you do give it a go, would love to know how it turns out! Thanks for stopping by 🙂
Hi tasbih 🙂
Thank you for the amazing recipe my family absolutely loved it! Just one question I’ve been doubling the recipe and have found the dough become quite dense in comparison to the original recipe where it’s soft and stretchy but mines more like a pizza dough recipe-really thick. I was wondering if when doubling the recipe do I have to heat the milk to 220F or leave it on 110F?
Hi Leesha! The temperature of the milk should remain the same (110F) regardless of how many batches you’re making. If the temperature is higher, it will kill the yeast, which will result in a squat, dense dough. Could that be the reason why you haven’t been getting great results with your double batch?
When making these doughnuts my dough isn’t as stretchy as yours after mixing but more firm and after keeping it in the fridge I find it more dense instead of soft and also has a slight dry surface to it. Any tips?
Hi Janelle! It sounds like the dough has more flour than it should. When measuring flour, using a kitchen scale is ideal & highly recommended, as its accuracy will give you the best possible results. But if measuring cups are all you have access to, then make sure you don’t pack the flour into the cups. With a very light hand, spoon flour into the cup, then sweep off access with the back of a straight edge. Do not compress the flour into the cup. Also make sure that when you place the dough in the greased or oiled bowl, you grease the surface of the dough as well to prevent dryness. Also be sure to cover the bowl with plastic wrap.
Thank you so much 🙂
Hi TASBIH, I hope you still read and answer questions since this one isn’t a new post. I saw this along time ago and because I hate to mess with the oil on the stove method hadn’t made them yet. But, I am doing them today and I was wondering if I wanted some with nutella and some with strawberry jam etc. Do you add the jam or other filling like you did with the nutella here before frying or after by inserting thought a filling tip? I have custard made in the refrigerator and lemon curd so wanted to do a variety of donuts but love the look of this nutella so it’s for sure going to be some of them. Just need to know if I should add the other fillings the same way? Thank you for all the awesome recipes have tried many.
Hi Debbie! I’ll always be here for you ? I’m happy you’re enjoying making the recipes from the blog!
I’m pretty sure that custard will work the same way as Nutella, because I’ve seen it done before. I’m not sure about lemon curd & jam though as I’ve never tried them using this method. I believe that since curd is essentially a custard that it should behave well in the frying process, but I doubt jam will keep well. To be on the safe side, I’d suggest injecting the jam after frying the dough. As for custard, I think you could go ahead with the Nutella method. I’m a little on the fence about lemon curd though. I wanna say that it would work well, but I’m not that confident to be honest. Wishing you the best of luck!
Thank you so much for your quick response. The dough is in the refrigerator now it looked great not to sticky was so easy to work with. I think I agree with you on the preserves and the lemon curd just to be safe I will pipe those in. I will let you know how they turn out. My grand children all love Nutella too so they would be happy with filled donuts with Nutella over any of the others anyway. Thanks for the awesome recipe. I am making the Russian Honey Cake for my daughters birthday Nov. 9th I think she will love it.
I hope they turn out amazing and that everyone loves the Russian Honey Cake. It’s amazing! ?
Hi Tasbih, I’ve made this recipe a few times and it’s turned out amazing.. until recently 🙁
I cut the dough about half an inch and normally fill them with custard, jam, Carmel ect. But lately after I fry it it still raw in the centre and it gets so frustrating i don’t know what I’m doing wrong. It has been colder lately maybe that could be it, I don’t know. I do let them rise in front of a heater. I make sure the oil stays around the 350F mark and it’ll look perfect but as I open it it’ll be sticky n gooey mess. I have started to sell them so it’s a big setback for me when they turn out wrong. Hope you can help!
Hi Sarah! Please allow me to apologize for my embarrassingly late reply. I had technical issues with the comments section for the past couple of weeks that disabled me from replying, nor receiving new comments. So relieved it’s fixed now, along with a new look for the blog!
I think it sounds like they need to fry for a longer time. Just make sure that the oil is not higher than 350F, because this will cause them to cook really fast on the outside and remain raw in the inside. So keep adjusting the heat. If you feel like they’re cooking so fast, turn down the heat and vice versa. I hope this helps to solve the problem.
That’s totally fine 🙂 thanks so much for the reply. Will keep that In mind x
Looks yummy !! I really would like to try it.
Question, can I freeze them? Eleven pieces are way too much for two people, and I can’t wait to try it!
Hi Noorah! I feel you, although I could eat all 11 by myself ? While I haven’t tried freezing the dough myself to give you an experienced answer, according to many sources, it should work just fine. Make the dough, cut, fill, and let it proof, then freeze the donuts, in a single layer, until solid. Wrap each donut in a double layer of plastic wrap or place a bunch of them in a plastic freezer bag. Be sure to fully defrost frozen doughnuts at room temperature before frying or baking.
Just wondering about the nutella, does it need to be prepared in a specific way or it it just transferred from jar into piping bag. I have seen in the past people have issues using nutella, and that it can be tricky to work with in different formats, ie. liquid form. I have always wondered what is the best way to bake with nutella without it splitting and becoming oily. I am aware that it can be tricky when using nutella in liquid form and am wondering if there is a general trick best used.
Would you have any recommendations?
Hi Christie! I feel your concern; I had the same worries too. I agree with you, Nutella can be a bit tricky to work with, especially when exposed to high temperatures. Thankfully (and magically) this recipe is not one of them. I pipe the Nutella out when its at cool room temperature (no special treatment necessary). If its very hot were you live, then you might want to pop it in the fridge for a bit, so it’s not messy to work with. Now as long as the Nutella is sealed well between the 2 layers of dough, then all will be ok with it. Some bits of the Nutella might get darker in color upon frying, but for the most part, it will remain unchanged; no splitting or getting greasy. Best of luck and I hope you love these donuts!
Hey Tasbih, I know this is an old post know so hope you reply x
I was just wondering if I could let the dough rest out of the fridge for and hour instead of leaving it in the fridge?
Hi Ieesha! While technically it can be done, it’s best to let it rise in the fridge. The purpose of cold rising is to achieve a more consistent bubble structure in the donut and avoid getting huge blisters on the surface. It also makes working with the dough easier later. Enjoy ?
Is it possible to let the dough rise out of the fridge and then proceed with the rest of the recipe ?
Hi Jae! While technically it can be done, it’s best to let it rise in the fridge. The purpose of cold rising is to achieve a more consistent bubble structure in the donut and avoid getting huge blisters on the surface. It also makes working with the dough easier later
Could I replace The Nutella filling with a custard filling? I know it sounds weird to be wanting to replace Nutella with anthing else?? but there you go!!! Could I???
Hahahaaaa! I’ve lately given up to the fact the not everyone likes Nutella as much as I do. It’s ok…we can still be friends ? And to answer your question…absolutely! That should just as well.
Your recipes inspire me to make and try new things everyday.Shukran for the amazing blogs and tutorials.These nutella donuts were a bit of work but definitely worth it in the end.
They look so amazing Faaizah! I’m so happy you’re enjoying the recipes from my blog. It really makes my day to know that they inspire you. Thank you for your kind words.
I just made these!!!! I think I just went to heaven ?
These are ama-wait for it-ZING!!!!!!!!
Thank you so much. You are God sent….??
Will it be fine if I use Brown Bread Flour for these donuts or will brown flour make a difference to the donuts?
Hi! Unfortunately whole wheat flour won’t give you the same results. It’s best to stick to white flour for this recipe.
Hi, I have a question.
Can I use self rising flour instead of plain flour. Couldn’t find any in store except self rising flour at the moment. Any tips? Should I still add in baking powder?
Would love to try your recipe soon, looks amazing!!?
Hi Loges! It’s so sad that everyday basics are very scarce nowadays…here’s to hoping that things will get better soon.
Self-rising flour has baking powder and salt added to it, while this recipe uses yeast instead of baking powder for leavening. They both work differently so your results may be affected. Although I’d recommend waiting until you can get your hands on either plain or bread flour to make this, if you really can’t wait, then do so, but keep the yeast amount as is. Best of luck!
I made this recipe and it turned out amazing ! thank u so much for the precise measurements of ingredients and step by step pictures 🙂
I’m really happy you to hear that these donuts turned so well for you Sara! Thank you for your wonderful feedback ?
Love the recipe! So so yummy! Only problem I had was when they rise the second time after filling them, the bottom and top kept opening up! How do I prevent this from happening?
Hi Robin! I’m so happy you loved them. You can prevent the sides from opening by making sure that you don’t add too much Nutella & by ensuring that the dough is soft & sticky enough (not dried out) to stay shut. If the dough feels dry, then maybe wet the ends with a little water as you’re sealing them. Also don’t be too gentle while pressing them together…reaaaaally press them with a heavy hand.
just made these and i’m so impressed with how they turned out. i don’t have a stand mixer so i kneaded by hand but still worked a treat with your recipe ??
Such a simple recipe but the whole essay written makes it difficult to follow while making because i need 10 minutes to find read the next step
Thanks for your feedback Dana! I’m glad you find the recipe so simple, and trust me…I’d rather write less and save time ?. However, some of my readers, especially those with less experience in baking, need step-by-step, detailed instructions as it gives them confidence and reduces their chance for error and addresses any concern they may be going through as they’re preparing the recipe. Sorry if it’s confusing you, but I’d rather have too much information than too little.
Mother’s day is coming up next week and I wanted to make the dough, cut, prefill it and leave it in the fridge overnight and fry them in the morning (Morning of mother’s day). Do you think they will work? Also is this donut the fluffy and light type, not cakey right, because i’m after a fluffy melt in your mouth type donut. Thank you!
Hi Chelsea! Yes prefilling and refrigerating overnight should work well. The most I’ve refrigerated it with the filling was 6 hours and everything went smoothly, so I think a few hours over that shouldn’t be a problem.
Yessssss…it light and fluffy; just what you’re after. Best of luck ?
Hi, love your recipe. I tried making them however i did not have yeast. So i googled and realised i can use lemon juice and baking soda instead accordingly. This will hence not need the typical proofing time as the dough will begin rising right away (according to google). So is the refrigeration needed? Some of the donuts came out looking really swollen. Any tips?
Hi Ralleeah! There’s no need to refrigerate, but you need to allow the dough to relax for at least 20 minutes, so you can roll out the dough, without having it snap back. Enjoy ?
Hi. Its me again. So quick question when is the best time to make it for serving? Will it taste the same at roompntemp for the next three days? Have tried other fillings like custard or pistaccio cream or lotus?
Hi Sumaya! Donuts are best served on the same day they’re made. Kindly refer to step 14 of the instructions for more details in that regards. Point #4 in the ‘recipe notes’ will also help you with preparing some steps in advance.
Nutella is the only filling I’ve tried but I can imagine all of your suggestions turning out great! I’ve gotten a lot of feedback from other readers who have tried a custard filling with great success. Enjoy ?
i made this and it was the bomb!!!! like wow..i regretted not doubling the recipe.. الحمد لله
Really happy it was such a hit Sumaya ?
Is there a certain type of all purpose flour you recommend in Egypt? Also I have active dry yeast, does that make a difference?
thank you loads
Hi Taher! I use El Doha and really like it. If using dry active yeast, you’ll just need to bloom it in the liquid first until bubbly, instead of adding it straight to the dry ingredients. Enjoy ?
Hi Tasbih……..i am planning to make these doughnuts.but I don’t have a stand mixer.Is it advisable to knead the dough by hand?if yes,how much time would you recommend?
Hi Archana! I’m sorry if my reply is too late.
Sure! You can pull this dough off by hand. They do require quite a bit of kneading though, so be ready for an arm workout ?? You’ll probably need to knead for about 20 minutes or just until the dough becomes smooth and elastic.
I was so excited to make these cute donuts ? since my niece made them and the result was wonderful. Unfortunately this auntie couldn’t make a statement in front of her niece!? my donuts top and bottom doughs kept falling apart even though I thinned them and press them together several times. They got separated even more when I was frying them. What can be the reason? My dough rest for about three hours! Please help me with this
They actually look pretty amazing Mitra ? For next time, you can prevent the sides from opening by making sure that you don’t add too much Nutella & by ensuring that the dough is soft & sticky enough (not dried out) to stay shut. If the dough feels dry, then maybe wet the ends with a little water as you’re sealing them. Also don’t be too gentle while pressing them together…reaaaaally press them with a heavy hand.
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Is there such a thing as over mixing for the dough?
hey.. i just love ur recipe. i just wanted to ask few things. firstly, if our egg doesn’t weigh 50 grams should we add another.
secondly, if i want to make boston cream donuts, should i follow exactly the same way u have done for nutella or pipe later once the donuts are cooked.
for plain glazed can we use the same recipe ?
Thank you so much Arooj! If the egg is a couple grams over or under, it’s no big deal and you can use it as is. But if it’s a small one around 37 grams, then it’s better to augment it with a little more whisked egg until it reaches 50g.
For the Boston Cream, you either follow the Nutella method of this recipe or you can fill it after frying. They both work well, so choose whichever is easier and more convenient for you.
Yes! This recipe makes great plain glazed donuts. Enjoy ?
Good recipe took me some time to get it right. Initially the dough was far too sticky so had to add more flour multiple times. For those without a piping bag, i cooled small scoops of Nutella in the fridge before placing in between the mix. Was much easier and managed to get more Nutella inside.
Hi Tasbih, I hope you’re well 🙂
I just want to know why the “plus” to the ingredient measurements? Should we incorporate both amounts when making the dough?
Thanks in advance!
Very innovative work. Great utilization of resources!!
What about the chocolate how come nutella is so smooth
Thank you so much for sharing this tasty and easy to cook recipe. These are my absolute favorite. would love to make these myself. I hope that you will continue sharing this type of content.