Doughnuts, dough nuts, donuts.. whichever spelling you choose doesn't change the fact that they're delicious!
I grew up having many donut options to eat seeing as how my uncle was a long time baker at several cafés. He would visit us often, and bring all kinds of my favourite goodies from double chocolate to éclairs to croissants. The filled donuts were always the most exciting. Was it going to be the apple cinnamon dusted with brown sugar or the blueberry jelly with powdered sugar? Whatever it was, I scarfed it down.
I've been craving donuts these days, so I decided I wanted to try making my own at home. I could fill them with anything I wanted, from vanilla cream to nutella to peanut butter and jelly. The recipe I am sharing today delivers the most tasty bite of donut heaven.. especially when it's hot out of the oil! If you've always wanted to try making these suckers at home, give this a try!
Ingredients
Dough
3 1/2 cups all purpose flour
2 1/2 tsp dry active yeast
2/3 cup milk (room temperature)
1/3 cup granulated sugar
1/2 cup butter (room temperature)
3 eggs
*if using unsalted butter, add 1 tsp salt
Filling
2 cups Nutella
Coating
1 1/2 cups granulated sugar
You will also need 3.5 litres of canola or vegetable oil for frying
Method
In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk then let stand until yeast is dissolved. Add flour, sugar, salt and eggs and mix on low speed for about 2 minutes until the dough comes together. Add the butter a couple of pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours - overnight recommended.
When you're ready to make the donuts, line a baking sheet with parchment paper and spray lightly with nonstick cooking spray and set aside. Place the refrigerated dough on a floured work surface and roll into a 12 inch square about 1/2 inch thick. Cut the dough into 12 donuts using a 3 inch round cutter (you can also use a smaller or bigger cutter, but need to adjust your frying time). Transfer the donuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with cooking spray, and place in a warm spot until they've doubled in height and feel poofy, usually about 3 hours.
When you're ready to fry, fill a large pot with 4 inches of oil and place over high heat for several minutes, then lower to medium (ideal temp for oil is 350F). While the oil heats, line a baking sheet with paper towels for draining the donuts. Place the sugar for the coating in a small bowl and set aside.
Fry 2 -3 donuts at a time, and fry until golden brown on the underside - 2 to 3 minutes. Carefully turn the donuts over and fry for an additional 2 minutes, or until the other side is golden brown as well. Using a strainer, remove the donuts and move to the paper towel lined baking sheet.
As soon as the donuts are cool enough to handle, toss them in the sugar one at a time to coat them. Allow to cool completely - 30 to 40 minutes.
Add 2 cups Nutella to pastry bag fitted with a small round tip. Poke a hole in the side of each donut and fill with Nutella. The donuts taste best when enjoyed within 24 hours.
Enjoy!
Heat and lighly grease a pan or griddle with butter on high for 2 minutes and lower to medium heat.
Pour a small ladle's worth on pan, and wait until the batter shows a few bubbles - about 1 minute. Flip over for about 20 seconds until lightly golden brown. Serve with butter and maple syrup.
