Nutella Cinnamon Sugar Doughnuts

• Refrigerated

  • 1 Egg plus 1 egg yolk, large
  • 1 Egg white

• Condiments

  • 1/2 cup Nutella

• Baking & Spices

  • 2 packages (1/4 ounce each active dry yeast
  • 3 3/4 cups All-purpose flour
  • 1 tbsp Cinnamon
  • 1 1/3 cup Granulated sugar
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 cups Crisco vegetable oil

• Dairy

  • 3 4 cup warm full-fat milk (110° to 115°, full-fat
  • 5 tbsp Butter, unsalted

• Liquids

  • 1 4 cup warm water (110° to 115°

Found on bakerbynature.com

Description

Ingredients

• For the Nutella Doughnuts:
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm full-fat milk (110° to 115°)
• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 3/4 teaspoon salt
• 3 and 3/4 cups all-purpose flour, divided
• 1/2 cup Nutella, whisked smooth
• 1 egg white, lightly beaten
• 2 cups Crisco Vegetable Oil, for frying
• For the Cinnamon Sugar Topping:
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Directions

• In a small bowl combine the yeast and warm water; set aside and allow it to foam up - about 5 minutes.
• In a large bowl combine warm milk and butter; whisk until butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (dont knead the dough just yet).
• Place the ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour. It will appear to have almost tripled in size.
• When the hour has passed, gently punch the dough down and turn it out onto a lightly floured work surface; knead into a smooth ball, about 7-8 times, or until its uniform in texture.
• Divide the dough in half, creating two equally sized balls of dough. Using a rolling pin, roll each portion of dough out into a large rectangle, approximately 1/4 inch thick. Using a lightly floured 2 and 1/2 inch round dough cutter, cut an equal amount of circles from each rectangle. Place 1 and 1/2 teaspoons of Nutella in the center of HALF of the circles. Brush the edges lightly with the egg wash, then top with remaining circles of dough. Press the edges together tightly to seal.
• Transfer doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan rightly with saran wrap and set aside for 45 minutes.
• When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Quickly roll the warm doughnuts in the cinnamon sugar and serve warm. These doughnuts are best the day theyre made, but will keep for 3 days when stored in an airtight container.
• For the Cinnamon Sugar Topping:
• Combine granulated sugar and cinnamon in a small bowl. Set aside until needed.

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