Nutella Doughnuts
Nutella Doughnuts
Nutella doughnuts, tella balls, Nutella bombs, or tella bombs. No matter what you call them, these delicious doughnuts are sure to keep any sweet tooth salivating. This is a simple a doughnut recipe, and like most doughnuts is best eaten the same day.
I’m not shy is saying how much I love Nutella, but God bless the person that said let’s inject as much Nutella we can fit into a doughnut!
FYI, there are also some serving variations floating around like the tella ball milkshake. Basically, it’s Nutella in a milkshake with a Nutella doughnut on top, with a fat straw skewered through the middle so you suck up all the #deliciousness !
Nutella Doughnuts
Author: The Chef
Ingredients
- For the donut dough:
- 6 g dry active or instant yeast
- 3 cups all-purpose flour plus extra for dusting the work surface
- 1 teaspoon salt
- ¾ cup buttermilk
- 2 eggs
- 1 Cup Castor sugar
- 85 g butter at room temperature
- ½ teaspoon vanilla extract
- For finishing the donuts:
- 1 cup Castor sugar
- 1 large jar of Nutella
Method
- Place ½ cup lukewarm water in a large mixing bowl, then sprinkle the yeast over the water. Stir and set aside to activate for 5 minutes.
- Add the remaining ingredients to the yeast mixture and combine well by hand, (or if you have an electric mixer fitted with the dough hook attachment on very low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes).
- Transfer the dough to a bowl lightly coated with oil –bowl should be large enough to let the dough double in size. Cover the bowl with a plastic wrap and let rest for 2 hours or until the dough doubles in size.
- While the dough is rising, fit a pastry bag with a narrow plain decorative tip and fill with the Nutella.
- When the dough is ready, turn it onto a floured surface, and roll it down with a rolling pin until it’s ¾ inch thick. Cut out rounds to desired size. Fill a large heavy-bottomed pot with vegetable oil about 3 inches deep, and heat it over medium heat until the oil reaches 180°C on a deep fry thermometer.
- Working in batches, carefully drop the donuts one by one into the hot oil. Fry until the donuts are golden brown, then flip them over and fry the other side –this should take about 4 minutes total.
- As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue the process until all the donuts are fried. Let them sit until they’re cool enough to handle.
- While the donuts are warmish, gently toss them in the sugar. Then, use the handle of a wooden spoon to poke a hole three quarters of the way into the doughnut. Gently move it around to create a nice-size cavity for the Nutella. Insert the tip into the doughnut and fill it until it feels heavy. Repeat with the rest of the donuts.
