This post is sponsored by Red Star Yeast. Thank you for supporting the brands who make this site going!
I’m still in vacation mode in my brain and I fried a batch of these nutella filled doughnuts on Sunday just to prove it. I’ve always found it so hard to return from vacation and get into the working groove, especially when you throw Daylight Savings into the mix and then add a little of being sick during vacation. In other words, I kind of feel like I need a vacation to recover from my vacation, whew! I am always really happy to return to my kitchen, since eating out is great and all, but at the end of the day, I want to fry a batch of doughnuts and loaf on the couch for a few hours to really round out my vacation week.
I’m so excited to introduce the first of a few recipes that I’ll be working on with Red Star Yeast over the next few months. I’ve used Red Star for as long as I can remember, always having the little packets of ever-reliable yeast in my cupboard and finding that their brand is the one I can rely on, rather than cross my fingers that it works. I knew my first recipe had to be nutella filled doughnuts and they actually turned out to be way easier than I thought they would be! This recipe involves more hands off time for rising and then letting the doughnuts rest, more than anything and the actual making of the dough and frying isn’t hard at all. Also, don’t fear the frying part of this recipe, it’s quick and painless and as long as you don’t get the oil too hot, it can be a breeze!
Vegan Nutella Filled Doughnuts
- 1 0.25- oz . package of Red Star Active Dry Yeast
- 1 cup warm water plus 1/4 cup additional water
- 1/4 cup olive oil
- ¼ cup plus 1 tsp. cane sugar divided
- 2 ½ cups all-purpose flour
- 1 tsp . salt
- ½ tsp . baking powder
- 2 cups olive oil
- 1 cup cane sugar
- 1/3 cup homemade vegan nutella
In a small bowl, mix together the packet of yeast, warm water and 1 tsp. of sugar. Let stand until foamy, about 5 minutes.
In a large bowl, whisk together the 1/4 cup cane sugar, all purpose flour, salt, and baking powder. Add in the yeast mixture and stir until dough starts to come together. Add in the 1/4 cup water and olive oil and stir until combined.
Turn the dough out onto a well floured surface and knead until smooth, for about 5-6 minutes. If dough becomes sticky while kneading, continue adding flour to allow kneading to continue. Transfer dough to a well oiled bowl and allow to rise for 2 hours, until the size of the dough has doubled. After the first rise, shape the dough into 2 inch round balls, flattening as you lay them out onto a greased cookie sheet. Allow to rise for 15 more minutes.
After dough has risen, heat the olive oil in a small dutch oven or large skillet over medium high heat, make sure the oil isn't too hot or it will start to smoke. Fry the doughnuts in batches, 2-3 at a time for 2 minutes on each side, or until they are golden brown. Transfer doughnuts to a cooling rack over paper towels to drain. After all the doughnuts have been fried, roll them in the cup of cane sugar, then poke a small hole in one end, filling with a teaspoon or so of nutella each. Serve immediately.
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