Nutella Donuts – Soft, Fluffy & Filled with Bliss
If there is one treat that combines the joy of fresh homemade donuts with the irresistible flavor of hazelnut chocolate, it is Nutella donuts. Pillowy soft on the outside, filled with a generous swirl of creamy Nutella on the inside, and dusted with powdered sugar — these donuts are an absolute dream in every single bite.
Whether you are making them for a weekend breakfast, a special celebration, or as an indulgent snack, this step-by-step recipe will guide you to donut perfection at home.
Why You Will Love These Nutella Donuts
These are not your average store-bought donuts. The homemade dough is enriched with butter and eggs, giving it a tender, brioche-like softness that you simply cannot get from a box. When you pipe in the Nutella filling and take that first bite, the combination of pillowy dough and rich hazelnut chocolate is nothing short of extraordinary.
The best part? You do not need a donut cutter or special equipment. These are filled donuts, shaped into balls, fried to golden perfection, and piped with Nutella after frying — simple, stunning, and absolutely delicious.
Ingredients You Will Need
Here is everything that goes into making perfect Nutella donuts from scratch.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups (375 g) | Plus extra for dusting |
| Instant yeast | 2¼ tsp (1 packet) | Or active dry yeast |
| Whole milk (warm) | ¾ cup (180 ml) | 100–110°F; activates yeast |
| Granulated sugar | 3 tbsp | For dough sweetness |
| Eggs | 2 large | Room temperature |
| Unsalted butter (softened) | 3 tbsp | Adds richness |
| Salt | ½ tsp | Balances the flavor |
| Vanilla extract | 1 tsp | Enhances overall taste |
| Nutella | 1 cup | For filling; warmed slightly |
| Powdered sugar | For dusting | Generous coating |
| Oil for frying | 4–5 cups | Vegetable or canola oil |
Equipment You Need
You will need a large mixing bowl or stand mixer with a dough hook, a kitchen thermometer for the oil, a deep heavy-bottomed pot or Dutch oven for frying, a slotted spoon or spider strainer, a piping bag fitted with a long filling nozzle, and a wire rack lined with paper towels for draining.
Step-by-Step Instructions
Step 1 – Activate the Yeast
In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the instant yeast. Stir gently and let it sit for 5–10 minutes until foamy. If it does not foam, your yeast may be expired — start fresh. This step ensures your Nutella donuts will rise beautifully.
Step 2 – Make the Dough
In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Mix on medium speed for 8–10 minutes (or knead by hand for 12 minutes) until the dough is smooth, elastic, and slightly tacky. It should pull away cleanly from the sides of the bowl.
Step 3 – First Rise
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. Do not rush this step — a slow, full rise is what gives the donuts their fluffy, pillowy texture.
Step 4 – Shape the Donuts
Turn the risen dough onto a lightly floured surface. Divide it into 12 equal portions (about 60 g each) and roll each portion into a smooth, tight ball. Place them on a parchment-lined baking sheet, spaced 2 inches apart. Cover loosely and let them rise again for 30–45 minutes until puffed.
Step 5 – Fry to Golden Perfection
Heat oil in a deep pot to 350°F (175°C). Carefully lower 2–3 donuts into the oil at a time. Fry for about 2 minutes per side until deep golden brown. Do not overcrowd the pot, as this drops the oil temperature and makes greasy donuts. Remove with a slotted spoon and drain on a wire rack.
Step 6 – Fill with Nutella
While the donuts are still warm, use a skewer or chopstick to poke a hole into the side of each donut, creating a cavity. Fill a piping bag fitted with a filling nozzle with slightly warmed Nutella. Pipe about 1–2 tablespoons of Nutella into each donut until you feel resistance. Dust generously with powdered sugar and serve immediately.
Pro Tips for the Perfect Nutella Donuts
Warm your Nutella slightly. Microwave the Nutella for 15–20 seconds before filling to make it easier to pipe and ensure a smooth, flowing center in every donut.
Monitor your oil temperature. Oil that is too hot will brown the outside before the inside is cooked. Too cool and the donuts will absorb excess oil and turn greasy. A kitchen thermometer is your best friend here.
Do not skip the second rise. The shaped donuts must rest and puff before frying. Skipping this step results in dense, doughy donuts instead of light and airy ones.
Serve fresh. These Nutella donuts are best eaten the day they are made, ideally within a few hours of frying. The dough stays softest when fresh and warm.
How to Store Them
If you have leftovers (lucky you!), store the unfilled donuts in an airtight container at room temperature for up to 2 days. Fill them fresh before serving — pre-filled donuts can make the dough soggy over time. You can also freeze the fried, unfilled donuts for up to 1 month and thaw before filling and dusting.
Delicious Variations to Try
The base dough is incredibly versatile. Fill your donuts with Biscoff spread, strawberry jam, vanilla pastry cream, or lemon curd instead of Nutella for equally irresistible results. You can also skip the powdered sugar and dip the warm donuts in a chocolate glaze or cinnamon sugar for a completely different finish.
Final Thoughts
Once you make homemade Nutella donuts, you will never look at a store-bought donut the same way again. The soft, golden dough paired with that rich, creamy hazelnut filling is truly one of life’s greatest pleasures. This recipe is straightforward, forgiving, and absolutely guaranteed to impress everyone at the table.
If you are on a baking spree, do not stop here — our Best Fudgy Brownies recipe is next on your list. Dense, gooey, and packed with deep chocolate flavor, they make the ultimate companion treat to these donuts!
