Nutella Stuffed Pumpkin Shaped Donuts
Equipment
Ingredients
Dough
warm milk (warm)
240 g
active dry yeast
10 g
granulated sugar
65 g
large eggs
100 g
butter (melted)
76 g
vanilla bean paste
1 tbsp
bread flour
450 g
salt
1 tsp
cinnamon
1 tbsp
Cinnamon Sugar Coating
granulated sugar
200 g
cinnamon
2 tbsp
Filling & Garnish
Nutella
200 g
pretzel sticks
12 piece
Instructions
Activate Yeast
Combine warm milk, yeast, and 1 tablespoon sugar in a bowl. Let sit until foamy.
Mix Dough Ingredients
Add melted butter, remaining sugar, eggs, and vanilla to the yeast mixture. Gradually incorporate flour, salt, and cinnamon until a soft dough forms.
Knead Dough
Knead until smooth and elastic. The dough should be soft and slightly tacky - avoid adding too much flour.
First Rise
Place dough in an oiled bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
Shape Donuts
Punch down dough and divide into 12 equal balls. Create pumpkin shapes using food-safe cotton string or baking twine arranged in a snowflake pattern.
Second Rise
Cover shaped donuts and proof in a warm place for 20-30 minutes until puffy.
Heat Frying Oil
Heat neutral oil in a deep pot to 175°C for frying.
Fry Donuts
Fry donuts in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per side.
Remove Strings
While still warm, carefully cut through each piece of twine and remove all strings.
Coat with Cinnamon Sugar
Mix sugar with cinnamon and toss warm donuts in the mixture until evenly coated.
Fill with Nutella
Poke a hole in the top of each donut and pipe Nutella until filled. Insert a small pretzel stick for the stem.
Original recipe
Storage
Best served fresh and warm. Store unfilled donuts at room temperature for up to 1 day.
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