Recipes > Nutella Glazed Italian Doughnuts Find A Store 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 Print Recipe Pin Recipe 0 Reviews IngredientsDough1 cup warm water (110-115°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 teaspoon granulated sugar1 tablespoon vegetable oil1 teaspoon table salt3 cups all-purpose flourVegetable oil for fryingGlaze3 tablespoons Nutella (or your favorite chocolate-hazelnut spread)4 tablespoons heavy whipping cream1 cup powdered sugarPinch of salt InstructionsIn 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. NotesReserving 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. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
