Nutella Stuffed Pumpkin Donuts
Fluffy pumpkin donuts filled with creamy Nutella
Soft, pillowy pumpkin-spiced donuts generously filled with rich Nutella and rolled in cinnamon sugar for the ultimate autumn treat.
Equipment
Ingredients
Dough
pumpkin puree (canned)
200 g
all-purpose flour (sifted)
300 g
granulated sugar
50 g
active dry yeast (room temperature)
7 g
whole milk (warm)
120 ml
unsalted butter (melted)
30 g
large egg (room temperature)
1 piece
salt
3 g
pumpkin spice mix
5 g
Filling
Nutella (room temperature)
200 g
Coating
granulated sugar
100 g
ground cinnamon
5 g
Instructions
Activate the yeast
Warm the milk and dissolve the yeast in it.
Mix wet ingredients
Combine pumpkin puree, melted butter, egg, and activated yeast mixture.
Add dry ingredients
Gradually add flour, sugar, salt, and pumpkin spice to form a soft dough.
Knead the dough
Knead the dough for 8-10 minutes until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
Prepare filling
Transfer Nutella to a piping bag with a round tip.
Roll out the dough
Roll the risen dough to 1 cm thickness on a lightly floured surface.
Cut donut shapes
Cut out 7 cm circles using a round cutter, then cut smaller 2 cm holes in the center.
Fill donuts with Nutella
Pipe Nutella into the center of each donut circle, then seal edges by pressing firmly.
Second rise
Place filled donuts on parchment paper and let rise for 20 minutes.
Heat oil for frying
Heat vegetable oil in a large pot to 175°C for deep frying.
Fry the donuts
Fry donuts in batches for 2-3 minutes per side until golden brown.
Prepare coating
Mix sugar with cinnamon in a shallow bowl.
Coat the donuts
Roll warm donuts in cinnamon sugar mixture to coat evenly.
Serve
Serve warm while the Nutella filling is still gooey.
Original recipe
Storage
Best enjoyed fresh. Store in airtight container. Reheat gently to restore softness.
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