Doughnuts with Nutella®
A donut with no hole
Not everything turns out as it should but sometimes it is better that way. The original name - krapfen - is a doughnut with no hole and it is wonderful. Because it is soft, hot and filled with Nutella®.
A few hours to invest, but the result will make you happy and more than satisfied: a mouthwatering, traditional recipe is going to change your idea of pastry.
INGREDIENTS for 10 servings
250 g bread flour (Manitoba)
10 g fresh yeast
1 egg
1 egg yolk
4 g salt
50 g soft butter
35 g granulated sugar
100 ml whole milk
½ vanilla pod
Grated lemon zest
150 g Nutella®
Oil for frying
Icing sugar to decorate
METHOD
Heat the milk and dissolve in the fresh yeast
Add 1 egg, 1 egg yolk and whisk.
Place the flour, the granulated sugar and the scraped vanilla seed from the pod on a wooden cutting board.
Put the milk and egg mixture in the center and knead until the dough is smooth.
Add soft butter, salt and grated lemon zest
Put the dough in a bowl, cover and let rise for 2 hours. Roll dough in your palms, making 40 g balls.
Place on a baking tray covered with parchment paper. When they rise and double in size, fry in oil at 175° C.
Take the doughnuts out from the oil & let them cool down on absorbent paper for few minutes.
Fill each doughnut with 15g of Nutella® with the help of a piping bag.
Cut a star out of a cardboard sheet and use it as a stencil to decorate the doughnuts sprinkling icing sugar on it.
