35 Mint Easy Nutella Donuts Recipe
These are pillowy fried donuts hiding a warm, molten core of Nutella - bite in and the hazelnut chocolate oozes out. The batter is all pantry staples, and you can fry them for the full indulgent treat or bake them in a donut pan for a lighter version.
Why you'll love this
- A soft, golden donut with a generous Nutella centre piped right into the middle
- Two methods from one batter: deep-fry for richness or bake in a donut pan for lighter donuts
- Built on simple staples - flour, eggs, milk, baking powder - with no fancy kit
- Quick to finish in powdered sugar, chocolate ganache, or crushed hazelnuts
Key ingredients & swaps
- Nutella — the whole point and the filling; let it come to a soft, pipeable consistency and load it into a piping bag with a long round (Bismarck) tip so you can inject it into the centre
- All-purpose flour — the structure of the donut; spoon and level it rather than scooping, since packed flour makes the donuts dense and heavy
- Baking powder — the lift in this quick batter - it puffs the donuts as they hit the hot oil, so make sure it is fresh for a proper rise
- Eggs — bind the batter and add richness; bring them to room temperature so they blend in evenly
- Milk — loosens the batter to the right pipeable or pourable consistency and keeps the crumb tender and moist
- Vegetable oil for frying — the cooking medium; use a neutral high-smoke-point oil and hold it steady at 350F so the donuts cook through before the outside over-browns
How to make it (step by step)
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1Mix the batter
Whisk the dry ingredients - flour, sugar, baking powder, salt - in one bowl and the wet - eggs, milk, vanilla - in another, then combine just until no dry streaks remain. Stop mixing as soon as it comes together, because overworking makes tough, chewy donuts.
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2Heat the oil right
For fried donuts, bring two to three inches of oil to 350F (175C) and keep a thermometer in the pot. This temperature is the make-or-break: too cool and they drink up grease, too hot and the outside browns before the inside cooks.
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3Fry until golden
Fry the donuts in small batches for about one to two minutes per side until deep golden brown, turning once, then lift onto paper towels to drain. Frying just a few at a time keeps the oil temperature from crashing.
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4Or bake them
For the lighter version, heat the oven to 350F (175C), lightly oil a donut pan, pipe the batter into each cavity, and bake 10 to 12 minutes until golden and springy when pressed.
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5Cool, then fill
Let the donuts cool until just warm before filling - hot donuts will melt the Nutella into a thin, leaky mess. Poke a hole in the side with a skewer or the piping tip to open a channel into the centre.
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6Pipe the Nutella
Fit a piping bag with a long round tip, push it into each donut, and squeeze gently until you feel it plump and resist. Finish with a dusting of powdered sugar, a dip in ganache, or a scatter of crushed hazelnuts.
Pro tips
- Keep the oil at a steady 350F with a thermometer - the most common cause of greasy or doughy donuts is an oil temperature that has drifted.
- Fill the donuts when they are just warm, not hot; warm Nutella pipes beautifully, but a hot donut turns the filling runny and it leaks straight back out.
- Fry in small batches so the cold dough does not drop the oil temperature and leave you with pale, oil-logged donuts.
Variations
- Swap the filling: pipe in raspberry jam, peanut butter, or a flavoured spread instead of, or alongside, the Nutella.
- Finish three ways: dust with powdered sugar, dip in chocolate ganache, or roll in cinnamon sugar while still warm.
- Lighter route: bake them in a donut pan and use a lighter chocolate-hazelnut spread to cut the richness.
Storage & freezing
Fried donuts are best the day they are made; store leftovers in an airtight container at room temperature for up to 2 days (or refrigerated for longer) and warm them briefly before serving to revive the soft texture and loosen the filling.
Recipe
Easy Nutella Donuts Recipe
Indulge in the irresistible decadence of Nutella donuts, a delightful treat that combines the rich creaminess of Nutella with the fluffy goodness of freshly made donuts. These delectable delights are perfect for satisfying sweet cravings and impressing guests with their irresistible flavor. Each bite reveals a warm burst of hazelnut chocolate goodness, making them a favorite for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup Sugar
- 2 teaspoons baking powder
- 1/4 teaspoon Salt
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil (for frying).
- Nutella (aka hazelnut chocolate spread)
Instructions
- Heat vegetable oil to 350°F (175°C).
- Fry prepared doughnuts for 1-2 minutes on each side until golden brown.
- Drain excess oil on paper towels.
- Preheat oven to 350°F (175°C).
- Lightly oil a donut pan.
- Fill each cavity with dough and bake for 10-12 minutes until golden and springy.
- Sprinkle chopped nuts over Nutella filling.
- Drizzle caramel sauce over Nutella.
- Experiment with different flavored spreads like raspberry jam or peanut butter.
- Dust with powdered sugar or dip in chocolate ganache.
- Sprinkle crushed hazelnuts over glaze or icing.
- Be mindful of calorie and nutritional content, considering portion size and preparation method.
- Opt for healthier alternatives like baking and using low-fat fillings if desired.
- Balance indulgence with a diet rich in fruits, veggies, and whole grains.
Tips & notes
- Storage: Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator.
- Variations: You can use different fillings like peanut butter or jam for a variety.
- Serving Suggestions: These donuts are best enjoyed fresh but can be warmed slightly before serving if stored.
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
What oil temperature is best for frying donuts?
350F (175C) is the sweet spot, held steady with a thermometer. Hotter than that browns the outside before the centre cooks, leaving a doughy middle; cooler and the donuts sit in the oil too long and turn greasy.
Why are my donuts greasy?
Almost always because the oil was too cool, or you crowded the pot and dropped the temperature. Cold dough lowers the oil fast, so fry just a few at a time and let the oil recover back to 350F between batches.
How do I fill donuts with Nutella?
Let the donuts cool until just warm, poke a hole in the side with a skewer, then pipe the Nutella in with a piping bag fitted with a long round (Bismarck) tip. Squeeze gently until the donut feels full and slightly heavy.
Can I bake these instead of frying?
Yes. Pipe the batter into a greased donut pan and bake at 350F (175C) for 10 to 12 minutes until golden and springy. Baked donuts are lighter and more cake-like, while fried ones are richer and fluffier.
Why is the centre of my donut raw?
The oil was too hot, so the outside cooked and coloured before the heat reached the middle. Drop the temperature back to 350F and fry a little longer per side; a test donut first helps you dial in the timing.
Should the Nutella be warmed before piping?
A little. Straight from the jar it can be stiff and hard to push through the tip, so let it sit at room temperature or warm it very gently until it pipes smoothly. Do not make it hot, or it will run out of the donut.
How far ahead can I make them?
Fry or bake them the same day you plan to serve for the best texture. You can fry the donuts a few hours ahead and fill them closer to serving; once filled, they soften over time, so eat them within a day or two.
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