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
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250 g bread flour (Manitoba)
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10 g fresh yeast
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1 egg
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1 egg yolk
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4 g salt
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50 g soft butter
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35 g granulated sugar
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100 ml whole milk
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½ vanilla pod
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Grated lemon zest
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150 g Nutella®
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Oil for frying
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Icing sugar to decorate
METHOD
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Heat the milk and dissolve in the fresh yeast
Add 1 egg, 1 egg yolk and whisk.
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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
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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.
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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.
