Follow our guide in preparing your perfectly soft and delicious donuts with nutella.
1 fresh yeast
3 teaspoon sugar
1 eggs yolk
600 grams flour
Nutella Chocolate Cream
Place the yeast in the lukewarm water, add some sugar and flour, and in the end mix it and leave it for about 10 minutes to activate.
Add the milk, sugar, eggs, fat, lemon crust and gradually add flour. The quantity is approximately 600 g, and the dough should be soft, not sticky – remember this!
Cover it up and leave it for about half an hour. These call on yeast for leavening and need to rise before frying.
Place the dough on a sprinkled surface and trim it with a thickness of approximately 1/2 cm.
Cut the one half of the dough with a glass not thicker than 5 cm, and when you are ready fill with a nutella cream, and with the other half fold the dough to close it. Then you have to press the glass to close it and with this way you won’t have a problem with the expiration of the cream during the frying. When ready, cover it up with a rag or kitchen napkins.
Knead the remainings of the dough and repeat the procedure.
When you are ready with the dough, then you have to arrange the donuts on a sheet, cover them and leave them for about 15 minutes. Then carefully, without much constriction, turn them over to the other side. Cover them again. As it is, leave them for another half an hour.
Heat the oil at not very strong temperature – about 150 degrees. When heated enough, start frying. Put the donuts first with the top side to be fried. Cover it for the first twenty seconds, then remove the cover. When they are well-colored on one side, turn them over to the other until they are well-fried.