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Milk Bread Nutella Donuts Recipe

★★★★★

4.9 from 80 reviews
  • Author: Naomi
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings 1x

Description

These Milk Bread Nutella Donuts are soft, fluffy, and irresistibly delicious fried treats filled with creamy Nutella. Made using a Japanese milk bread dough enriched with tangzhong for extra moisture and tenderness, these donuts are fried to golden perfection before being coated in a cinnamon sugar blend and filled with luscious Nutella for a perfect sweet indulgence.

Ingredients

Scale

Tangzhong

  • 2 1/2 tablespoons (21 g) bread flour
  • 1/4 cup (60 g) water
  • 3 tablespoons (45 g) milk

Milk Bread Dough

  • 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

Frying & Coating

  • Vegetable oil, for frying (at least 4 inches deep, heated to 350°F or 180°C)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Filling

  • 1 cup Nutella

Instructions

  1. Prepare Tangzhong: In a small saucepan, combine bread flour, water, and milk for the tangzhong. Stir constantly with a rubber spatula to remove lumps. Heat over medium heat while stirring continuously until the mixture thickens into a smooth paste, about 2 minutes. Remove from heat and transfer to a small bowl. Cover with plastic wrap directly touching the surface to prevent a skin from forming and refrigerate until cooled to room temperature or overnight.
  2. Bloom Yeast: In a small bowl, mix warm milk (100-105°F or 38°C) with yeast. Let sit for 5-10 minutes until a thick foam forms, indicating the yeast is active. Instant yeast requires less time, about 1-2 minutes.
  3. Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, milk powder, and salt. Mix on low speed to combine. Add the bloomed yeast mixture, cooled tangzhong, and egg. Mix until a rough dough forms, about 2 minutes.
  4. Add Butter and Knead: Add softened butter to the dough and knead on low speed until incorporated, about 1 minute. Increase speed to medium-high and knead for 7-8 minutes until the dough is smooth, elastic, slightly sticky but not excessively so. Add up to 1-2 tablespoons of bread flour if dough sticks too much.
  5. First Proof: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it proof in a warm place for 1 to 1 ½ hours until nearly doubled in size and puffy.
  6. Prepare Donut Shapes: Cut 8-10 parchment squares about 3 inches each and lightly grease them. On a floured surface, deflate the dough and roll it out to 3/4 inch thickness. Use a 2 1/2 inch round cutter to cut donuts and place each donut on a parchment square on a baking sheet.
  7. Second Proof: Cover donuts loosely with a kitchen towel or another baking sheet and proof again in a warm place for 30-40 minutes until nearly doubled. Then refrigerate the donuts for 15 minutes to firm up for frying.
  8. Heat Oil: While donuts chill, heat at least 4 inches of vegetable oil in a heavy-bottomed pot to 350°F (180°C). Use a candy or fry thermometer to maintain accurate temperature.
  9. Prepare Sugar Coating: Mix granulated sugar, ground cinnamon, and salt together in a shallow bowl for coating the warm donuts after frying.
  10. Fry Donuts: Fry 2-3 donuts at a time in the hot oil for 2 minutes on the first side until light golden, then flip and fry 2-3 minutes on the second side until golden brown. Remove carefully with a spider strainer and place on a wire rack lined with paper towels to drain and cool slightly.
  11. Coat with Sugar: While warm, toss each donut in the cinnamon sugar mixture to coat well. Repeat for all donuts.
  12. Fill Donuts: Use a chopstick or wooden skewer to make a hole about halfway into the side of each donut, gently twisting to create space for filling without piercing through. Fill a piping bag fitted with a medium round tip with Nutella. Pipe Nutella into each donut until filling oozes slightly, indicating sufficient filling.

Notes

  • Ensure the tangzhong mixture is well cooked and smooth to improve dough softness.
  • Temperature control of milk and oil is critical for proper yeast activation and frying results.
  • The second proof and refrigerating the donuts before frying help maintain shape during frying.
  • Use a candy or fry thermometer for accurate oil temperature to avoid greasy or undercooked donuts.
  • Donuts are best enjoyed fresh the same day but can be stored in an airtight container for 1-2 days.
  • Nutella filling can be substituted with jam, pastry cream or any preferred filling.
  • Handle the dough gently during shaping to keep it light and airy.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Frying
  • Cuisine: Asian Fusion

Keywords: milk bread donuts, Nutella donuts, Japanese milk bread, tangzhong donuts, fried donuts, soft donuts, cinnamon sugar donuts

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Find it online: https://naomifletcher.com/milk-bread-nutella-donuts-recipe/