Nutella Filled Mini Doughnuts

Doughnuts are a rare treat in our house, so when we make them, it’s a family affair. I love the cinnamon and orange scented dough, and just a touch of sweetness from the chocolate hazelnut Nutella – it’s a little bite of delight, for sure.
Nutella Filled Mini Doughnuts piled on a grey plate
Print This Pin This
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 24 small doughnuts
Calories 183kcal
Author Liren Baker


  • 3 1/4 teaspoons active dry yeast
  • 1 1/2 cups buttermilk room temperature
  • 3 cups bread flour
  • 3/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • zest of 1 orange
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • Nutella for filling


  • In the bowl of a stand mixer with the paddle attatchment, stir together the yeast and milk on low speed for about 3 minutes. In a medium bowl, whisk together the flours, sugar, salt, cinnamon, orange zest and add it to the milk with yeast. Mix until it is just combined. Add the egg and vanilla and mix for a few seconds, then add the butter, mixing thoroughly. Increase the mixer speed to medium speed and let it mix for about 4-6 minutes until it become a ball. The dough will be smooth and tacky.
  • Take the dough out of the mxing bowl and work it into a ball. Place in a large greased bowl, cover tightly with plastic wrap and let it rise in warm spot until it is nearly triple in size. How long it takes to rise will depend on the environment – I found that it took me about 1 hour, but it may be less or more for you, so plan accordingly! The dough should still be springy when you press it with your finger. If not, give it more time. And if it collapses then you may have proofed too long.
  • Place the dough on a lightly floured surface and gently roll the dough with a rolling pin to about 1/2 inch thick. Cut the dough using 2 inch rounds.
  • Heat oil in a deep fryer or skillet to 350 degrees F. Stir together cinnamon and sugar in a bowl and set aside. Drop in the doughnuts, working in batches. Fry for about 2-3 minutes, or until golden brown. Use a slotted spoon to transfer the doughnuts onto a tray lined with paper towels, then drop them while still hot into cinnamon sugar. Poke a hole into the doughnut and continue until all doughnuts are cooked.
  • Before serving, pipe in a little bit of Nutella into the doughnuts using a pastry bag and tip. Serve immediately.


Adapted from Basic Berliner, Glazed, Filled, Sugared & Dipped, by Stephen Collucci (Clarkson Potter, 2013).


Calories: 183kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 98mg | Fiber: 1g | Sugar: 10g | Vitamin A: 120IU | Calcium: 35mg | Iron: 0.8mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante