Try this delicious Nutella filled donut recipe
**Ingredients:**
- 190g warm milk
- 7g instant dry yeast
- 35g sugar
- 7g salt
- 1 egg
- 350g bread flour
- 40g butter
- Nutella (for filling)
- Sugar and cinnamon mixture (for coating)
**Instructions:**
1. In a mixing bowl, combine the milk, instant dry yeast, sugar, salt, egg, and bread flour.
2. Knead the mixture until a smooth dough forms.
3. Incorporate the butter into the dough, kneading until it's fully absorbed.
4. Cover the dough and let it rise in a warm place until it doubles in size, which usually takes about an hour.
5. Once the dough has doubled, divide it into portions and shape them as desired to form donuts.
6. Heat oil in a frying pan to 356°F (180°C).
7. Carefully fry the donuts until golden brown on both sides.
8. Remove the fried donuts from the oil and let them drain on paper towels.
9. Roll the drained donuts in a mixture of sugar and cinnamon until coated evenly.
10. Using a piping bag filled with Nutella, insert the tip into each donut and gently squeeze to fill them with Nutella and you are done!!!
❗️Remember not to add more flour even if the dough seems sticky at first! Use a little bit oil on your hands
#easyrecipe #easyrecipes #lemon8food @Lemon8 Food #easydonutrecipe #donutrecipe #recipe
Hey fellow dessert lovers! I wanted to share some extra tips and tricks I've picked up while making these incredible Nutella-filled donuts. You know, when I first started baking, I found that getting the perfect donut texture could be a bit tricky. But with this recipe, and a few extra pointers, you'll be a donut pro in no time! First off, let's talk about the dough. The recipe mentions using 190g warm milk and 7g instant yeast. This combination is key! Ensuring your milk is just warm, not hot, is crucial for activating the yeast without killing it. I always aim for a temperature that feels like a warm bath on my wrist. And don't rush the rising process! The instruction to cover and let it rest for about 1 hour (or until doubled) is non-negotiable. This is where the magic happens, giving you those light, airy donuts we all love. Using 350g flour and 40g butter helps create a rich, yet pliable dough. Remember the tip about not adding extra flour if it's sticky? That's golden advice! A little oil on your hands works wonders. Now, about the frying! Getting the oil temperature right is so important. The recipe suggests 356°F (180°C). If it's too cool, your donuts will absorb too much oil and turn greasy. Too hot, and they'll brown too quickly on the outside, leaving a raw center. A thermometer is your best friend here! I've found frying in batches is essential so you don't overcrowd the pan and drop the oil temperature. What if you're craving something beyond Nutella? While Nutella is amazing, these donuts are super versatile! You could fill them with classic jams like raspberry or apricot, or even a rich pastry cream. Lemon curd makes for a delightful tangy surprise. For those who enjoy a more traditional 'ciambella' style, you could even shape some of the dough into rings before frying, and then roll them in the sugar-cinnamon mix. They might not be the exact Italian ciambella, but they'll be delicious homemade donut rings! And for serving? While they're best enjoyed fresh and warm, if you have any leftovers (which is rare in my house!), store them in an airtight container at room temperature. A quick zap in the microwave for a few seconds can bring back some of that fresh-from-the-fryer softness. Making homemade donuts can seem intimidating, but trust me, the reward of biting into a warm, fluffy donut bursting with your favorite filling is absolutely worth it. This recipe is a fantastic starting point, and I hope these extra insights help you perfect your batch!
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