Introduction

These Milk Bread Nutella Donuts combine soft, fluffy milk bread dough with rich, creamy Nutella filling for an irresistible treat. Fried to golden perfection and coated in cinnamon sugar, they offer a perfect balance of sweet and tender textures. Great for breakfast or an indulgent snack!

A square baking tray filled with twelve round doughnuts arranged in close rows, each doughnut coated evenly with sugar crystals giving a sparkling effect to the golden-brown outer layer. In the center of each doughnut’s top surface is a small swirl of rich, shiny chocolate cream, creating a smooth, dark brown contrast against the textured sugar coating. The doughnuts rest on white parchment paper lining the tray, which sits on a soft, green cloth over a white marbled surface, giving a clean and warm kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tablespoons (21 g) bread flour
1/4 cup (60 g) water
3 tablespoons (45 g) milk
1/2 cup + 1 tablespoon (133 g) whole milk, warmed to 105°F (40°C)
1/2 tablespoon (7 g) yeast (instant or active dry)
2 3/4 cups (331 g) bread flour
1/4 cup (50 g) granulated sugar
1 tablespoon (7 g) milk powder
1 teaspoon (5 g) salt
1 large egg (room temperature)
4 tablespoons (57 g) unsalted butter, softened at room temperature
Vegetable oil, for frying (at least 4 inches deep at 350°F or 180°C)
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup Nutella

Instructions

Step 1: Make the tangzhong by combining 2 1/2 tablespoons bread flour, 1/4 cup water, and 3 tablespoons milk in a small saucepan. Mix well to remove lumps, then cook over medium heat, stirring constantly, until thickened into a paste (about 2 minutes). Remove from heat, transfer to a small bowl, cover with plastic wrap touching the surface, and refrigerate until cooled to room temperature or overnight.
Step 2: Bloom the yeast by mixing warmed whole milk (100-105°F) with yeast in a small bowl. Let sit 5-10 minutes until frothy (1-2 minutes for instant yeast).
Step 3: In a stand mixer bowl, combine bread flour, sugar, milk powder, and salt. Add yeast mixture, cooled tangzhong, and egg. Mix on low speed until dough forms, about 2 minutes.
Step 4: Add softened butter and knead on low for 1 minute. Increase speed to medium-high and knead until dough is smooth, elastic, and slightly sticky (7-8 minutes). Add 1-2 tablespoons bread flour if dough is too sticky.
Step 5: Shape dough into a ball and place in a greased bowl. Cover with plastic wrap and proof in a warm place for 1 to 1.5 hours, until nearly doubled in size.
Step 6: Cut 8-10 parchment paper squares (about 3 inches) and lightly grease them. Deflate dough and roll out on lightly floured surface to 3/4 inch thickness. Cut donuts with a 2 1/2 inch round cutter and place each donut on a parchment square on a baking sheet.
Step 7: Cover donuts with a kitchen towel or pan and proof again in a warm place for 30-40 minutes until nearly doubled. Refrigerate dough for 15 minutes to firm up before frying.
Step 8: Heat vegetable oil in a heavy pot to 350°F (180°C). Use a thermometer to maintain temperature.
Step 9: Prepare a cooling station with a wire rack over a baking sheet lined with paper towels. Combine 1 cup sugar, cinnamon, and 1/4 teaspoon salt in a shallow bowl.
Step 10: Fry 2-3 donuts at a time for 2 minutes per side or until golden brown. Remove with a spider strainer and drain briefly on the wire rack.
Step 11: While still warm, toss donuts in the cinnamon sugar mixture to coat evenly.
Step 12: To fill, poke a hole halfway through the side of each donut with a chopstick or skewer. Insert a piping bag fitted with a medium round tip filled with Nutella and gently fill donuts until filling starts to ooze out.

Tips & Variations

Using tangzhong helps keep the donuts extra soft and tender for days.
You can substitute Nutella with any chocolate-hazelnut spread or even pastry cream for variation.
If dough feels too sticky during kneading, add flour 1 tablespoon at a time to avoid dryness.
Keep oil temperature steady to avoid greasy donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days, though texture may be less soft. Reheat gently in a warm oven or microwave for a few seconds before serving. Avoid refrigerating for too long as the bread may become firmer.

How to Serve

The image shows a round doughnut with a golden-brown outer layer covered in sugar crystals that give it a slightly rough texture. The doughnut has two visible layers: the top is a lightly browned sugar-coated crust, and the bottom is a pale, soft dough layer. A thick dollop of glossy, smooth chocolate filling is oozing out from one side near the base. The doughnut is resting on crumpled white paper, with other similar doughnuts blurred in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Bread flour is preferred for its higher protein content, which gives the dough more elasticity and structure. Using all-purpose flour may result in softer but less chewy donuts, but it will still work if bread flour is unavailable.

How do I know if the oil is at the right temperature for frying?

The best way is to use a candy or frying thermometer to maintain the oil at 350°F (180°C). If you don’t have one, drop a small piece of dough into the oil: it should sizzle and rise to the surface steadily without browning too quickly.