Nutella Stuffed Baked Donuts – Soft, Gooey, and Irresistible
These Nutella stuffed baked donuts are fluffy, soft, and filled with a rich chocolate hazelnut center. Made with a simple yeast dough and baked instead of fried, they’re lighter yet still indulgent. Perfect for breakfast, dessert, or a sweet snack with coffee!
Ingredients
- For the dough:
- 100 grams warm milk about ½ cup
- 1 tablespoon sugar
- 8 grams active dry yeast about 2 ¼ teaspoons
- 260 grams all-purpose flour about 2 cups
- 1 egg
- 30 grams soft butter about 2 tablespoons
- 40 grams granulated sugar
- For filling:
- 200 grams milk chocolate chips about 1 ¼ cups
- 150 grams Nutella about ½ cup
- For egg wash:
- 1 egg beaten
Instructions
- Activate yeast: In a bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough: Add flour, egg, soft butter, and 40 grams sugar to the yeast mixture. Mix until a soft dough forms.
- Knead and rise: Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape donuts: Punch down the dough, divide into 12 pieces, and roll into balls. Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Bake: Brush with egg wash and bake at 350°F (175°C) for 12–15 minutes, until golden brown. Cool slightly.
- Fill with Nutella: Melt milk chocolate chips and stir in Nutella until smooth. Transfer to a piping bag, poke a hole in each donut, and fill generously with the Nutella mixture.
- Serve: Dust with powdered sugar if desired and enjoy warm.
Notes
- For extra indulgence, drizzle donuts with melted chocolate after filling.
- Make sure the donuts cool slightly before filling to prevent the Nutella mixture from melting too much.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.