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Nutella Glazed Italian Doughnuts

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




  • 1 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon table salt
  • 3 cups all-purpose flour
  • Vegetable oil for frying


  • 3 tablespoons Nutella (or your favorite chocolate-hazelnut spread)
  • 4 tablespoons heavy whipping cream
  • 1 cup powdered sugar
  • Pinch of salt


  • In a mixing bowl, whisk warm water, yeast and sugar. Set aside until yeast is proofed, about 10 minutes. Mixture will be foamy. Whisk in oil and salt. Slowly add in 2 1/2 cups flour. Using a wooden spoon or dough whisk, mix until combined.
  • Turn dough out onto lightly floured surface. Knead dough by hand until dough is smooth and elastic, about 5 minutes. Add in remaining flour as needed to make a soft, tacky dough. Place dough in a lightly oiled bowl and cover for 1 hour or until dough has doubled in size.
  • Pour oil into a heavy bottomed pot, about 2 inches deep, and heat to 350°F. Use a candy thermometer to check temperature.
  • Punch down dough and divide in half. (See note below if storing other half for later use.)
  • Roll dough out to 1-inch thickness. Using a doughnut cutter, cut out doughnuts – you should get 12.
  • Place doughnuts into hot oil and cook about 1 minute on each side or until golden brown. Using a slotted spoon, remove doughnuts and place on a cookie sheet lined with paper towels.
  • Repeat with other half of dough.
  • Make Nutella Glaze (for one dozen doughnuts — double glaze ingredients if making two dozen at once): In a medium bowl, whisk together Nutella, whipping cream, powdered sugar and a pinch of salt until smooth.
  • Once cooled, gently dip top of doughnuts into the Nutella glaze.
  • Shake off excess glaze and place doughnuts on cooling rack. Serve as is or add toppings, such as sprinkles, nuts, or coconut.
  • Doughnuts are best if eaten the same day.


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 5 above.
Recipe by Jenna Edmiston.

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