~Recipe Credit: Cupcakesbyaisha. Her delicious take for the Nutella lovers on mummy Bobats Donuts~ (make sure you check out her Instagram!)
Ingredients
- 250ml lukewarm milk (and more as needed)
- 2 1/2 tsps yeast
- 1 egg
- 6 tsps sugar
- 1 tsp salt
- 2 oz salted butter
- 3 cups plain flour
Filling:
- 450ml double cream
- 4 heaped tbsps Nutella
- 1 tbsp icing sugar (or to taste)
Icing:
- Nutella as needed
- icing sugar to taste
- hazelnuts to decorate
Method
- Recite Bismillah.
- Add yeast in milk & set aside for 5 minutes.
- Then add all the ingredients to a stand mixer to make a soft dough. If you are making the dough by hand knead for a good 10 mins till the sides of the bowl are clean. You may need more milk.
- Cover the bowl & place in a warm place. (Preferably in a microwave or an oven that is turned off)
- Allow to rise for 2 hours or preferably overnight in the fridge.
- Roll in to balls weighing 35g.
- Place them on individual squares of grease proof baking paper. To allow the donuts to slide off easily when frying grease the baking paper with butter.
- Allow to rise for another 2 hours or till they double in size. This step is really important to get them nice and fluffy.
- Fry on a large burner to ensure even heat, over low- medium heat. When frying allow to cook fully on one side till golden and then turn on to the other side and fry till golden. (Fry one, allow to cool slightly and then cut in half to see if it’s cooked so you know if the temperature is right).
- Prepare the filling by whisking the cream, Nutella & icing sugar till smooth.
- Make a hole in the doughnuts using a knife.
- Using a piping bag fill the doughnuts.
- Melt Nutella till smooth.
- Dip doughnuts & decorate with hazelnuts. Enjoy!
Tiers 