Helllloooo official pumpkin season! I’m running behind this year and didn’t crack open my first can of pumpkin until just this weekend, so I really need to get with the fall baking already. I’m happy that my first pumpkin recipes of the season is coming just in time for the 3rd Annual Virtual Pumpkin Party! My blog bestie Sara always puts together this fun virtual party every year and every year everyone hits it out of the park. I (more…)
Some of the links in the post are affiliate links. This means I 100% love the product and want to share it with you. If you click through to buy, I earn a very small portion of the sale!
These Nutella donuts are filled with a creamy homemade vegan Nutella and are rolled in cane sugar for an extra hit of sweetness and crunch.
I’m still in vacation mode in my brain, and I fried a batch of these Nutella donuts 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 on top of that.
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 donuts 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 with them had to be Nutella donuts, and they actually turned out to be way easier than I thought they would be! This recipe involves some hands off time for rising and then letting the donuts rest, but 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. As long as you don’t get the oil too hot, it’ll be a breeze!
How to make filled donuts
Making these Nutella donuts is a fairly straightforward process, but there are a few key steps in this recipe you should follow. The basic process for making Nutella donuts is as follows:
Make the dough: Making the donut dough is quite easy. Simply combine all the donut ingredients (which includes yeast, water, flour, olive oil, and sugar) in a large bowl, and stir until combined. Then, transfer the dough to a floured countertop and knead for 5 to 6 minutes, or until the dough is slightly sticky, but elastic.
Let the dough rise: After you’ve finished kneading the dough, pop it into a well oiled bowl and let it rest, covered with a towel, until it doubles in size (this will take anywhere from 90 minutes to 2 hours, depending on the temperature of your kitchen).
Shape the donuts: After the dough has doubled in size, gently deflate it and then shape the donuts. To shape the donuts, tear off a small piece of the dough and roll it into a 2-inch ball. You’ll want to slightly flatten the dough after you’ve placed it on the baking tray.
Let the dough rise again: Once the donuts have been shaped and placed on the baking tray, let them rise for another 15-20 minutes. While the dough is rising again, heat the frying oil in a pan.
Fry the donuts: Once the oil is hot enough, fry the donuts two or three at a time for 2 minutes on each side. The donuts are ready to be taken out of the oil once they’ve turned a lovely golden brown color.
Fill the donuts: After you’ve taken the donuts out of the oil, roll them in sugar and then poke a hole in one end. Fill them with homemade vegan Nutella and serve immediately!
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.
Guys, it’s my favorite day today, donut day! I’ve made enough vegan donut recipes on here to indicate that I love a good vegan cherry doughnuts; baked, glazed, sugared, all of the above. I rarely buy donuts because a.) that business is usually fried and b.) they are SO easy to make at home and usually taste way better. I usually am against all things ‘one use’, but my donut pan gets a pretty good workout compared to come of my other baking pans. (I have this one and love it)
As I’ve mentioned before, my family takes a trip almost every summer to Northern Wisconsin. One of the marks of being up north is the prevalence of cherry everything and in everything. You name it, you can buy it. Cherry salsa? You got it. Cherry cocktails? No problem! But the best discovery is at our favorite cherry orchard in WI, cherry donuts. At first I was all ‘Whatever, it’s a donut, right? No biggie.’ but then I tried one and was like ‘Give me 2 dozen please!’. We have been buying these donuts for a few years, bringing home/eating on the way home only a 6 pack, but it was high time I tried my hand at making them myself.
We stopped here on our recent food bloggers trip up North and everyone was all in on the donut front, I think we purchased a couple packages and did a decent amount of damage to them. I believe it was my friend Karis who started out by saying ‘I’m only going to have half of one’, which turned into a whole one..which maybe turned into another one? Either way, the real deal donuts are incredible, but I’ll take these until I can make it up there myself!
The original donuts are more of a pink color, which I think can be achieved with a bit of red food coloring. I didn’t have any on hand, so I used the juice from the maraschino cherry jar, but feel free to use a bit of food coloring as well.
Want more donuts? (Duh) The Faux Martha did a round up of a few other awesome bloggers who are taking part in this national day of donuts. Check them out!