Grab a napkin and dive into one of these decadent stuffed Nutella Donuts rolled in espresso sugar.
These Nutella stuffed donuts are a perfect way to kickstart your morning.
Canned biscuits never tasted so good, and no one will even know these are not homemade donuts.
The espresso sugar dusting on these donuts truly transforms the flavor of these fluffy donuts.
Kids and adults will be begging for one more bite.
What You Will Need
Canned Biscuits and Oil. So the base of the donuts is canned biscuits. Reach for any brand; we used Pillsbury Grands, which work great.
Granulated Sugar and Espresso Powder. These two ingredients are what you will dust your donuts in. You can add a little or a bit more of the espresso powder. It is your personal taste preference.
Nutella. The hazelnut spread will be piped into the donuts so that when you bite it, it is filled with rich and creamy hazelnut spread.
How to make Nutella Stuffed Donuts
Prep time: 20 minutes
Cook time: approximately 10 minutes
Servings: 8
Ingredients for the donuts:
- 1 can of jumbo homestyle canned biscuits (16 ounces)
- vegetable or canola oil for frying
Ingredients for the coating:
- 1 cup white sugar
- 1-2 tablespoons instant espresso powder (to taste)
Ingredients needed for filling:
- 1 cup chocolate-hazelnut spread (Nutella)- make your own Nutella with this recipe.
Equipment:
- 1 bottle cap or apple corer
- 1 piping bag or Ziploc bag
- 1 piping tip
- cooling rack
Directions on making stuffed donuts:
- Snip the end of a piping bag and insert the piping tip. Add Nutella to the bag and set it aside.
- Mix sugar with instant espresso powder in a small bowl and set aside.
- Add oil to the skillet until the level reaches about 1.5 to 2 inches deep. Heat on medium. Oil is ready when tiny bubbles form around the biscuit dough when it touches the surface of the oil.
- Use a bottle cap or apple corer to cut holes into the center of each biscuit.
- Add 3-4 biscuits to the skillet at a time. Fry for about 3 minutes until the sides turn a light golden brown. Flip, and then fry for an additional 3 minutes.
- Remove from oil and place donuts on a cooling rack.
- While still hot, carefully dip each donut into the bowl of espresso sugar, coating both sides.
- Allow donuts to cool slightly, then insert the piping bag with Nutella into each donut and fill with about 2-3 tablespoons of the desired amount.
Cooking tips for stuffed Nutella Donuts
- If the first batch of donuts are raw in the center, allow the next batches to sit at room temperature for 5-10 minutes before frying. This will help ensure more even cooking throughout.
- To keep cooking times and temperatures stable, avoid frying more than 4 biscuits in the skillet at once.
- These donuts are best served fresh and warm.
- The amount of espresso can be modified to suit your tastes.
How to Fill Donuts Easily
Don’t be intimidated by filling a donut. It is easy to do, and you will use simple tools to achieve the result of the Nutella stuffed donut.
Simply put Nutella in a piping bag or Ziploc-style bag.
Poke a hole in the donut, and then squeeze the bag, and it will fill your donuts with Nutella.
You can use a piping dip or cut the Ziploc bag’s end.
Frying Donut Tips
The temperature of Oil. Ensure your oil doesn’t get too hot, as it can overcook the outside and leave the center of the donuts raw. If you find it is over-cooking the outside, lower the heat a bit.
Rolling in Sugar. Make sure to use tongs and roll your donuts in the espresso and sugar mixture as you pull them from the oil. The hot oil will help the coating stick.
Frying Donuts. Don’t overstuff the pan when you go to fry your donuts. Doing so can drop the temperate of the oil too fast or cause the donuts to not cook evenly. Aim to fry 2-3 donuts at a time.
Storing Donuts
Any donuts you don’t eat right away can be stored in an airtight container for a few days.
I find donuts are best eaten fresh, but they will store for 1-3 days.
You can warm the donuts up in the microwave or in the oven for a fresh and hot-out-of-the-oven texture.
Freezing- If you don’t want to eat all your donuts immediately, they will freeze for 1-2 months.
Then thaw in the fridge overnight or thaw on the counter if you like.
Does this recipe double?
You can double the recipe for these donuts if you would like. Just buy as many cans of biscuits as you want to make as many donuts as you would prefer. This would be a tasty breakfast for serving your family and friends for a breakfast or even a brunch.
Then place donuts to cool before piping.
We love Nutella in our home, so this is a recipe I know our boys will love. Donuts and chocolate? Yes, please!
Let us know if you try our donut recipe.
Check out some more sweet ideas
Baked Lemon Donuts with Blueberry Glaze
Ingredients
- 1 can of jumbo homestyle canned biscuits 16 ounces
- vegetable or canola oil for frying
- 1 cup white sugar
- 1-2 tablespoons instant espresso powder to taste
- 1 cup chocolate-hazelnut spread Nutella
Instructions
- Snip the end of a piping bag and insert the piping tip. Add Nutella to the bag and set it aside.
In a small bowl, mix sugar with instant espresso powder and set aside.
Add oil to the skillet until the level reaches about 1.5 to 2 inches deep. Heat on medium. Oil is ready when tiny bubbles form around the biscuit dough when it touches the surface of the oil.
Use a bottle cap or apple corer to cut holes into the center of each biscuit.
Add 3-4 biscuits to the skillet at a time. Fry for about 3 minutes until the sides turn a light golden brown. Flip, and then fry for an additional 3 minutes.
Remove from oil and place donuts on a cooling rack.
While still hot, carefully dip each donut into the bowl of espresso sugar, coating both sides.
Allow donuts to cool slightly, then insert the piping bag with Nutella into each donut and fill with about 2-3 tablespoons of the desired amount.
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