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.
Ingredients
500g of strong flour or Gluten Free Bread Flour
50g of caster sugar
1 x 7g sachet of fast action yeast
125ml of milk
50ml water
2 eggs
50g of caster sugar for dusting the doughnuts
Oil for deep frying
For the filling
Nutella
Method
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.
