Nutella Cinnamon Sugar Doughnuts

Homemáde Cinnámon Sugár Doughnuts stuffed with á dollop of creámy Nutellá. The definition of decádence!

Prep : 30 mins

Cook : 15 mins

Totál : 45 mins

áuthor : bákerbynáture

Ingredients

For the Nutellá Doughnuts:

• 2 páckáges (1/4 ounce eách) áctive dry yeást
• 1/4 cup wárm wáter (110° to 115°)
• 3/4 cup wárm full-fát milk (110° to 115°)
• 5 táblespoons unsálted butter, át room temperáture
• 1/3 cup gránuláted sugár
• 1 lárge egg plus 1 egg yolk, át room temperáture
• 3/4 teáspoon sált
• 3 ánd 3/4 cups áll-purpose flour, divided
• 1/2 cup Nutellá, whisked smooth
• 1 egg white, lightly beáten
• 2 cups Crisco Vegetáble Oil, for frying

For the Cinnámon Sugár Topping:

• 1 cup gránuláted sugár
• 1 táblespoon cinnámon

Instructions

1. In á smáll bowl combine the yeást ánd wárm wáter; set áside ánd állow it to foám up – ábout 5 minutes.
2. In á lárge bowl combine wárm milk ánd butter; whisk until butter hás completely dissolved. ádd in the sugár, egg, egg yolk, sált, yeást mixture ánd 3 cups flour; beát until smooth. Stir in enough remáining flour to form á soft báll of dough (don’t kneád the dough just yet).
3. Pláce the báll of dough in á lightly greásed bowl, turning once to greáse top. Cover tightly with sárán wráp ánd let rise in á wárm pláce for 1 hour. It will áppeár to háve álmost tripled in size.
4. When the hour hás pássed, gently punch the dough down ánd turn it out onto á lightly floured work surfáce; kneád into á smooth báll, ábout 7-8 times, or until it’s uniform in texture.
5. Divide the dough in hálf, creáting two equálly sized bálls of dough. Using á rolling pin, roll eách portion of dough out into á lárge rectángle, ápproximátely 1/4 inch thick. Using á lightly floured 2 ánd 1/2 inch round dough cutter, cut án equál ámount of circles from eách rectángle. Pláce 1 ánd 1/2 teáspoons of Nutellá in the center of HáLF of the circles. Brush the edges lightly with the egg wásh, then top with remáining circles of dough. Press the edges together tightly to seál.
6. Tránsfer doughnuts to á lárge, lightly greásed báking sheet, spácing them án inch á párt (they will rise). Cover pán rightly with sárán wráp ánd set áside for 45 minutes.
7. When reády to fry, heát oil to 360°. Fry doughnuts, á few át á time, for 1-2 minutes on eách side or until golden brown. Quickly roll the wárm doughnuts in the cinnámon sugár ánd serve wárm. These doughnuts áre best the dáy they’re máde, but will “keep” for 3 dáys when stored in án áirtight contáiner.
8. ..........

Full recipe : bakerbynature.com

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