I can’t resist a good doughnut and these ones stuffed with Nutella are quite special. You could of course forgo the nutella and pipe them with a little strawberry jam passed through a sieve for a more traditional doughnut.
500g of strong flour or Gluten Free Bread Flour
50g of caster sugar
1 x 7g sachet of fast action yeast
125ml of milk
50g of caster sugar for dusting the doughnuts
Oil for deep frying
For the filling
To make the doughnuts, place the flour, caster sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, eggs and water and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth and elastic. Form the dough into a smooth ball and place it back in the bowl. Cover with a tea towel and leave in a warm, dark place to rise for about 50 minutes until the dough has doubled in size.
Once the dough has risen knock back and tip out onto a lightly floured surface. Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10 minutes.
Fill a large sized pan with sunflower oil and heat to about 160˚C. Drop the doughnuts into the oil, 3/4 at a time, and fry on each side until golden brown. Remove to a paper towel lined plate and continue frying until all doughnuts are done.
Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool. Once cooled fill with the Nutella chocolate filling. Pierce them with a small knife and then using a piping bag and small nozzle pipe the nutella into the centre.