Quick Nutella-filled donuts are delicious and made from a choux pastry that is fried and then filled with spreadable cream. They are one of those desserts that you can’t stop eating until the tray is empty. Like most donuts, they are a must-have at Carnival, and if you prefer, you can of course fill them with a custard or even a pistachio spread. If you are a fan of donuts like me, also try my polenta donuts with raisins, the ricotta and chocolate donuts, the Kniakiachl (South Tyrolean donuts), or the donuts with apple pieces.
- Difficulty: Medium
- Preparation time: 15 Minutes
- Portions: about 40 donuts
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2/3 cup milk
- 1/2 cup water
- 1/4 cup butter
- 2 tbsp sugar
- 1 tsp vanilla sugar (or vanilla extract)
- 2 pinches salt
- 1 cup all-purpose flour
- 1 egg (large)
- 1 egg white
- 1 quart peanut oil
- 1 1/4 cups Nutella (or other spreadable cream)
- as needed powdered sugar
Steps
To prepare the quick Nutella-filled donuts, sift the flour onto a sheet of parchment paper and set aside.
In a saucepan, combine the milk, water, butter pieces, sugar, vanilla sugar, and salt. Bring to a boil, stirring to melt the butter.
Lower the heat to a minimum and add the flour all at once. Stir immediately with a wooden spoon or spatula until a thick, smooth mixture forms. Remove from heat.
Place the mixture in a bowl and let it cool for a few minutes, about 5. In the meantime, prepare an electric mixer.
Add the egg to your dough and work immediately with the electric mixer until you get a smooth, soft mixture again.
Meanwhile, heat plenty of peanut oil in a high-sided pan or pot suitable for frying.
When the oil reaches a temperature of 330-340°F, use a teaspoon dipped in oil beforehand to scoop a bit of batter (about 1 teaspoon) and drop it into the hot oil with the help of a second teaspoon. Depending on the size of the pot, you can make 10-15 donuts at a time. Just be careful not to put too many together to prevent the oil from cooling too much.
Fry the donuts for 3-4 minutes, moving them often, until they are golden.
Remove from oil with a slotted spoon and place on kitchen paper to absorb excess oil.
Let the donuts cool, it won’t take long. Then slightly heat the Nutella to make it creamier and transfer it to a piping or pastry syringe fitted with a suitable nozzle and fill the donuts with Nutella. Before serving, dust with powdered sugar.
