Nutella-filled cinnamon sugar doughnuts
Wonderfully airy doughnuts filled with Nutella and rolled in Cinnamon sugar !
Ingredients
- 250 gm or 2 cups all purpose flour
- 25 grams or 2 tablespoons sugar
- 30 grams or about 2 tablespoons butter
- 5 grams or 1 teaspoon active dried yeast
- 5 grams or 1 teaspoon salt
- 1 egg
- 75 ml or 1/3 cup milk
- 60 ml or 1/4 cup water
For the cinnamon sugar
- 2 teaspoon cinnamon powder or small length cinnamon stick
- 50 grams or 1/4 cup granulated sugar
For the filling
- 1/2 cup or small jar Nutella
Instructions
- Warm the milk and water together until lukewarm . If you dip your finger , it should be warm enough to let it be in for 5 minutes but too hot to keep it in any longer (105 F - 110 F on a thermometer)
- Add a teaspoon of the sugar and the yeast and let it rest until frothy. This is called blooming and can take 5 -15 minutes depending on your yeast.
- In a large bowl , mix together the flour, salt and remaining sugar .
- Add the egg , butter and yeast mixture .
- Mix until the dough comes together and then knead until smooth . This will take 5- 8 minutes.
- Grease a bowl with a little oil, place the dough and cover with a damp cloth. Let it rest for about an hour or doubled.
- Once doubled , knock off the air in the dough by lightly punching it .
- On a well floured surface , roll the dough to about 1/2 inch thick.
- Using a round cookie cutter (or any lid) cut off rounds and place on a tray or plate with about 2 inches in between. Dip your cutter/lid in some flour so that the dough releases easily.
- Once you have cut all our doughnuts , cover and let rest for 45 minutes for so or until doubled in size.
- Pulse together the cinnamon and sugar in your mixer once or twice so its small granules and well mixed . Keep aside in a bowl or plate.
- Heat about 3 inches oil in a wok until moderately hot and fry the doughnuts in batches. Flip them over once golden brown on one side and take them out when golden brown on the other side too.
- Drain on a kitchen towel or tissue.
- While still warm, roll in cinnamon sugar .
- If filling the doughnuts , fit a piping bag with a small round tip and fill with Nutella . Make a small hole in the side of the doughnut and fill until the doughnut feels heavy and you can't fill anymore .
Notes
I used a 1.5 inch round cutter and got about 40 doughnuts of about 2 inch diameter.
These are best served the same day or next but can be stored in an airtight container for 2 days.
You can fill them before hand but roll in sugar just before serving or else the sugar will get absorbed into the doughnuts in some hours.
You can warm them in the microwave.
To make Nutella more easy to work with , you can warm it up over stovetop or microwave.
You can simply mix together the cinnamon and sugar if using castor sugar - adjust amount of cinnamon according to your tastes. 2 teaspoons might be too strong for some.
These are best served the same day or next but can be stored in an airtight container for 2 days.
You can fill them before hand but roll in sugar just before serving or else the sugar will get absorbed into the doughnuts in some hours.
You can warm them in the microwave.
To make Nutella more easy to work with , you can warm it up over stovetop or microwave.
You can simply mix together the cinnamon and sugar if using castor sugar - adjust amount of cinnamon according to your tastes. 2 teaspoons might be too strong for some.