Homemade Nutella Stuffed Donuts Recipe
I have a confession: I love Nutella, but until earlier this year, I had never made a stuffed donut at home. The idea of deep-frying and standing over a pot of oil on a Tuesday night seemed like a messy fantasy reserved for weekend baking projects. Then, on a particularly chaotic Wednesday, while juggling homework and a wailing toddler, I realised I had a batch of store-bought pizza dough in the fridge and a jar of Nutella in the cupboard. I stumbled upon this combination by accident, and it’s been a hit ever since. This recipe for Homemade Nutella Stuffed Donuts is my secret weapon for turning a frantic weeknight into a spontaneous family treat, all without the fuss of a full baking day.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 8 donuts
- Difficulty: Easy
Why You’ll Love This Homemade Nutella Stuffed Donuts Recipe
- Weeknight Ready: From fridge to table in under 25 minutes. We use pre-made dough to skip the proving time, making this a true weeknight win.
- Minimal Mess: We shallow-fry in a large pan rather than deep-frying, which means less oil, less splatter, and fewer dishes to wash.
- Make-Ahead Magic: You can assemble the donuts the night before and fry them fresh in the morning, or fry them fully and reheat in the oven for a quick dessert.
- Kid-Friendly Assembly: This is a recipe where little hands can help scoop the Nutella and pinch the dough shut, making it a proper family affair.
- Bakery Quality at Home: The outside turns a deep golden brown with a slight crunch, while the inside stays soft and pillowy, delivering that molten chocolate centre everyone fights over.
Ingredients You’ll Need
- 500 g ready-made pizza dough (from the chiller cabinet, not the sachet mix)
- 150 g Nutella (or any chocolate-hazelnut spread)
- 500 ml vegetable oil (for shallow frying)
- 50 g caster sugar
- 1 teaspoon ground cinnamon
- 30 g unsalted butter, melted
- Flour, for dusting your work surface
Tip: If your pizza dough is cold from the fridge, let it sit at room temperature for 15 minutes before rolling. This makes it far more pliable and less likely to tear when you’re sealing the Nutella inside.
Equipment You’ll Need
- Large frying pan or skillet (at least 25 cm wide with high sides)
- Sharp knife or pizza cutter
- Small mixing bowl
- Wooden spoon or slotted spatula
- Baking tray lined with kitchen paper
- Pastry brush (optional, but helpful for the butter)
How to Make Homemade Nutella Stuffed Donuts Recipe
- Prepare the dough: Lightly dust your work surface with flour. Place the pizza dough on the surface and roll it into a rough rectangle, about 1 cm thick. You should hear a slight pop as the air pockets collapse. Cut the dough into 8 equal squares using a sharp knife or pizza cutter. The dough should feel cool and slightly springy to the touch.
- Fill the donuts: Spoon a heaped teaspoon of Nutella into the centre of each dough square. Do not overfill — you want a generous amount, but if too much spills out, the donut will leak during frying. The Nutella should look like a small, dark mound in the middle of the pale dough.
- Seal the edges: Fold each square in half to form a triangle, or bring all four corners to the centre to create a ball. Pinch the seams firmly together until you feel the dough seal completely and no filling peeks through. Gently roll each parcel between your palms to form a smooth ball. The surface should feel taut and smooth, with no sticky gaps.
- Heat the oil: Pour the vegetable oil into your large frying pan so it reaches about 1.5 cm up the sides. Heat over a medium-high flame. To test if the oil is ready, drop a small scrap of dough into the pan — it should sizzle immediately and rise to the surface within 30 seconds, turning a light golden colour.
- Fry the donuts: Carefully place 4 donuts into the hot oil, seam-side down. Do not crowd the pan. Fry for 2-3 minutes until the underside is a deep golden brown and the dough looks puffed up. You should hear a steady, gentle sizzle — if it’s too loud, the oil is too hot. Flip them using a slotted spatula and fry for another 2-3 minutes. The finished donuts should be uniformly golden brown all over and feel light and airy when lifted.
- Coat the donuts: While the donuts are still warm, use a pastry brush (or your fingers) to coat each one lightly with melted butter. In a small bowl, mix the caster sugar and cinnamon. Roll each buttered donut in the cinnamon sugar until fully coated. The sugar should stick immediately, creating a speckled, sparkly crust that smells like a bakery.
- Serve immediately: Place the donuts on a serving plate. The centres will be molten hot, so let them rest for 2 minutes before biting into one. You’ll see the Nutella ooze out slightly when you tear the donut open, leaving a rich, chocolatey trail on the plate.
Tips From My Kitchen
- Use cold Nutella for filling: Scoop the Nutella straight from the jar and keep it at room temperature, but avoid warming it. Warm Nutella becomes too runny and will seep out of the dough during frying, causing a mess in the oil. A firmer spoonful holds its shape better inside the raw dough.
- Check your oil temperature constantly: After testing this recipe five times, I finally got it just right by watching the oil carefully. If the oil is too hot, the outside burns before the dough cooks through. If it’s too cool, the donuts absorb oil and become greasy. Maintain a steady medium heat and adjust the flame as needed between batches.
- Don’t skip the butter coating: The melted butter is not just for flavour — it acts as a glue for the cinnamon sugar. Without it, the sugar simply falls off the hot donuts, leaving you with a sad, bare surface. Brush it on generously while the donuts are still warm from the pan.
- Make-ahead tip for busy mornings: You can assemble the stuffed donuts up to 12 hours in advance. Place them on a tray lined with baking paper, cover loosely with cling film, and store in the fridge. When you’re ready to eat, simply fry them straight from the fridge — no need to bring them to room temperature. This is a lifesaver for school-day breakfasts.
- Use a slotted spatula, not tongs: Tongs can squeeze the donuts and cause the Nutella to burst out. A slotted spatula allows the oil to drain back into the pan and supports the delicate dough without piercing it. Your donuts will stay intact and perfectly round.
- Reheat leftovers properly: If you have any donuts left (unlikely, but possible), reheat them in a preheated oven at 180°C for 5 minutes. This revives the crisp exterior without making them greasy. Avoid the microwave — it turns them rubbery and the Nutella becomes dangerously hot.
Delicious Variations to Try
- Spicy Version: Add a pinch of cayenne pepper to the cinnamon sugar mixture before coating the donuts. The subtle heat cuts through the sweetness of the Nutella beautifully. Alternatively, mix a tiny pinch of chilli flakes into the Nutella filling itself.
- Vegetarian/Vegan Option: Use a vegan chocolate-hazelnut spread (many brands now offer dairy-free versions) and swap the melted butter for coconut oil. The dough is typically vegan-friendly, but check the label on your pizza dough to ensure it contains no milk or eggs.
- Different Protein: For a savoury-sweet twist, add a thin slice of cooked chicken breast inside the donut alongside the Nutella. The salty-savoury element works surprisingly well with the rich chocolate. Or, for a more traditional filling, use a spoonful of thick custard instead of Nutella.
What to Serve With Homemade Nutella Stuffed Donuts Recipe
- A glass of cold milk — it cuts through the richness of the donuts perfectly.
- A handful of fresh strawberries or raspberries for a tart contrast.
- A scoop of vanilla ice cream if you’re turning this into a weekend dessert.
- A strong cup of black coffee for the adults — the bitterness balances the sweetness.
- If you’re looking for a savoury start to the meal, try these alongside our Soft Sugar Free Cinnamon Rolls With Creamy Icing for a breakfast table that covers all bases.
Frequently Asked Questions
Can I use homemade dough instead of store-bought?
Absolutely. If you have the time, a basic yeasted dough works wonderfully. However, the beauty of this recipe is the speed, so I recommend keeping a packet of ready-made pizza dough in the fridge for those nights when you need a quick win. If you do use homemade, make sure it has been proved once and is soft and pillowy before rolling.
How do I stop the Nutella from leaking out during frying?
The key is a tight seal. Pinch the edges of the dough together firmly, and if necessary, twist the excess dough to create a little knot. Also, avoid overfilling — a level teaspoon per donut is plenty. If you see any Nutella on the outside of the dough before frying, wipe it off with a dry cloth, as it will burn in the oil.
Can I bake these instead of frying them?
Yes, you can bake them for a lighter version. Preheat your oven to 190°C, place the stuffed donuts on a lined baking tray, and brush them with melted butter. Bake for 12-15 minutes until golden brown. They won’t have the same crisp exterior as fried donuts, but they will be soft and fluffy with a gooey centre.
How should I store leftover donuts?
Store any leftover donuts in an airtight container at room temperature for up to 24 hours. Do not refrigerate them, as the fridge will dry them out and make the dough hard. To revive them, pop them in a warm oven at 160°C for 5 minutes. They are best eaten fresh, which is why I recommend making only what you will eat.
Can I use a different filling besides Nutella?
Certainly. You can use any thick spread, such as cookie butter, lemon curd, or a fruit jam. If using jam, make sure it is a thick variety, as runny jam will leak out. For a savoury option, try a cube of cheddar cheese and a slice of apple — it sounds unusual, but it works brilliantly.
Homemade Nutella Stuffed Donuts Recipe
Soft, pillowy donuts filled with rich Nutella, fried until golden and coated in cinnamon sugar. A quick and indulgent treat using ready-made pizza dough for a shortcut to homemade.
Ingredients
Method
- Prepare the dough: Lightly dust your work surface with flour. Place the pizza dough on the surface and roll it into a rough rectangle, about 1 cm thick. You should hear a slight pop as the air pockets collapse. Cut the dough into 8 equal squares using a sharp knife or pizza cutter. The dough should feel cool and slightly springy to the touch.
- Fill the donuts: Spoon a heaped teaspoon of Nutella into the centre of each dough square. Do not overfill — you want a generous amount, but if too much spills out, the donut will leak during frying. The Nutella should look like a small, dark mound in the middle of the pale dough.
- Seal the edges: Fold each square in half to form a triangle, or bring all four corners to the centre to create a ball. Pinch the seams firmly together until you feel the dough seal completely and no filling peeks through. Gently roll each parcel between your palms to form a smooth ball. The surface should feel taut and smooth, with no sticky gaps.
- Heat the oil: Pour the vegetable oil into your large frying pan so it reaches about 1.5 cm up the sides. Heat over a medium-high flame. To test if the oil is ready, drop a small scrap of dough into the pan — it should sizzle immediately and rise to the surface within 30 seconds, turning a light golden colour.
- Fry the donuts: Carefully place 4 donuts into the hot oil, seam-side down. Do not crowd the pan. Fry for 2-3 minutes until the underside is a deep golden brown and the dough looks puffed up. You should hear a steady, gentle sizzle — if it's too loud, the oil is too hot. Flip them using a slotted spatula and fry for another 2-3 minutes. The finished donuts should be uniformly golden brown all over and feel light and airy when lifted.
- Coat the donuts: While the donuts are still warm, use a pastry brush (or your fingers) to coat each one lightly with melted butter. In a small bowl, mix the caster sugar and cinnamon. Roll each buttered donut in the cinnamon sugar until fully coated. The sugar should stick immediately, creating a speckled, sparkly crust that smells like a bakery.
- Serve immediately: Place the donuts on a serving plate. The centres will be molten hot, so let them rest for 2 minutes before biting into one. You'll see the Nutella ooze out slightly when you tear the donut open, leaving a rich, chocolatey trail on the plate.
Notes
Use chilled pizza dough for easier handling. Do not overfill the donuts to prevent leaking during frying. Let the cooked donuts rest for 2 minutes before serving to avoid burning yourself on the molten filling.
I hope this recipe brings a little warmth and spontaneity to your weeknights. There is something truly satisfying about pulling a warm, sugar-crusted donut apart with your family and watching the Nutella stretch in a long, glossy ribbon. If you give these a go, let me know how you get on in the comments below. And if you’re after another sweet treat that feels special without the fuss, take a look at our Soft Pumpkin Breakfast Cookies For Fall Mornings — they’re another weeknight hero in my kitchen.
