Nutella Stuffed Pumpkin Shaped Donuts
Soft, fluffy pumpkin-shaped donuts filled with rich Nutella and rolled in cinnamon sugar - the perfect autumn treat that looks as delightful as it tastes.
Equipment
Ingredients
Dough
milk (warm)
240 g
active dry yeast
10 g
granulated sugar (divided)
65 g
egg (large)
2 pcs
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 & Decoration
Nutella
200 g
pretzel stick
12 pcs
Instructions
Activate yeast
Add warm milk, yeast and 1 tablespoon sugar to a bowl. Let sit 5-10 minutes until foamy.
Mix wet ingredients
Add melted butter, remaining sugar, eggs and vanilla bean paste to the foamy yeast mixture.
Form dough
Gradually mix in flour, salt and cinnamon until a soft dough forms.
Knead dough
Knead until smooth and elastic. The dough should be soft and slightly tacky - don't keep adding flour. Use a little olive oil on hands/work surface if needed. Slap and fold the dough against the counter until smooth.
First rise
Place dough in an oiled bowl, cover with plastic wrap and a towel, and let rise somewhere warm until doubled, about 1 hour.
Shape dough balls
Punch down the dough and divide into 12 equal balls.
Create pumpkin shape
Cut 4 pieces of food-safe cotton/baking twine long enough to wrap around each dough ball. Arrange the 4 pieces in a snowflake pattern. Place a dough ball in the center, then pull one piece of twine up and over the dough ball, tie it loosely, and double-tie it in place. Repeat with each piece of twine, spacing them evenly to create 8 sections. Don't pull the twine too tight because the dough needs room to puff.
Second proof
Cover the shaped donuts and proof somewhere warm for 20-30 minutes, until puffy.
Heat oil for frying
Heat neutral oil to 175°C in a deep pot.
Fry donuts
Fry donuts in batches, turning occasionally, until golden and cooked through, about 2-3 minutes per side.
Drain and remove twine
Drain donuts on a wire rack. While still warm, carefully cut through each piece of twine and remove all the strings.
Coat in cinnamon sugar
Mix 1 cup sugar with 2-3 tablespoons cinnamon and toss the warm donuts in the cinnamon sugar.
Fill with Nutella
Poke a hole in the top of each donut and pipe in Nutella until filled. Finish with a small pretzel stick for the stem.
Original recipe
Storage
Best served warm. Store in airtight container at room temperature for up to 2 days.
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