Nutella Glazed Italian Doughnuts
A delicious melt in your mouth doughnut has never tasted so good or been so easy to make!
Yield: 2 dozen doughnuts
- 3 cups all-purpose flour, divided
- 1 cup warm water (110-115°F)
- 1 Tbsp (one and one-third package) RED STAR Active Dry Yeast
- 1 Tbsp oil
- 1 tsp salt
- 1 tsp sugar
- Oil for frying
- 1 cup powdered sugar
- 3 Tbsp Nutella (or your favorite chocolate hazelnut spread)
- 4 Tbsp whipping cream
- Pinch of salt
- (1) In a mixing bowl, whisk warm water, yeast and sugar. Set aside until yeast is proofed, about 10 minutes. Mixture will be foamy.
- (2) Whisk in oil and salt. Slowly add in 2½ cups flour to the yeast mixture.
- (3) Knead dough by hand for about 5 minutes until smooth ball forms. Add in remaining flour as needed to make a soft, tacky dough.
- (4) Place dough in a lightly oiled bowl and cover for 1 hour or until dough has doubled in size.
- (5) Divide dough in half. See note below if storing other half for later use.
- (6) Pour oil into a heavy bottomed pot, about 2 inches up the pan and heat to 350°F. Use a candy thermometer to check temperature.
- (7) Roll dough out to 1 inch thickness. Using a doughnut cutter, cut out doughnuts.
- (8) Place doughnuts into hot oil and cook about 1 minute on each side or until golden brown. Using a slotted spoon or tongs remove donuts and place on a cookie sheet lined with paper towels.
- (9) Repeat with other half of dough, starting at step 7.
- (10) Make Nutella Glaze (for one dozen doughnuts -- double glaze ingredients if making two dozen at once): In a medium bowl, whisk together Nutella, milk, powdered sugar and a pinch of salt until smooth.
- (11) Once donuts are cooled-gently dip top of donuts into the Nutella glaze.
- (12) Shake off excess glaze and place doughnut on cookie cooling rack. Serve as is or add sprinkles, nuts, coconut.
- Recipe created by Petit Foodie.
Reserving half the dough for later use -- wrap dough in cling wrap, then place the covered ball of dough in a zipper freezer bag and store in freezer for up to two months. Best if not stored in a self-defrosting freezer. When ready to use, place on counter and let it come to room temperature. Proceed, starting with step 6 above.