Doughnuts with Nutella

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.
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  • 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
Step 1
  • Heat the milk and dissolve in the fresh yeast
  • Add 1 egg, 1 egg yolk and whisk.
Step 2
  • 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
Step 3
  • 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.
Step 4
  • 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.
Et voilà!
Doughnuts with Nutella