Homemade Nutella Filled Donut Muffins Food

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
• Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
• Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
• Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
• Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
• Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

NUTELLA DONUTS

Steps:

• In a large bowl or stand mixer, combine yeast, warm water, and 1 tablespoon sugar. You want the water to be nice and warm but not hot. Let the mixture sit for about 5-10 minutes and make sure it's nice and foamy. (If it's not, abandon ship!! You've killed your yeast. Toss it out and start over; this time make sure your water's not too hot.
• Fill a 3-quart pot with water, cover, and bring to a boil over high heat.
• In another medium bowl, combine salt, baking powder, 1/2 cup sugar, and bread flour. Set aside.
• When the yeast is foamy, add the shortening, 3 egg yolks, and vanilla and stir with a wooden spoon.
• Add about half the flour mixture and combine well with the spoon.
• Attach the dough hook to the mixer, if using (if not, just use the spoon) Add the remaining flour mixture and stir well. Once all the flour is mixed in, knead with the dough hook for 2 minutes. Or knead by hand for 2 minutes on a floured surface. The dough should clean the sides of the bowl, it is not very sticky. See photos. Add more flour if necessary (I've never had to.)
• Grease a large bowl with nonstick spray or rub with a little bit of oil. Shape the dough into a ball and place in the bowl. Turn it over so that the top is greased. Cover loosely with a tea towel or plastic wrap. Place on the top rack of your oven.
• Place a 9x13 inch pan on the bottom rack. Carefully pour the boiling water into the pan. Close the oven door and don't open it again for 1 hour!
• After one hour the dough should have doubled in size.
• Pour the water from the pan back into the pot, cover, and bring to a boil again.
• Line 2 large baking sheets with parchment paper or silpats. Spray with nonstick spray.
• Punch down the dough and knead it a couple times on a lightly floured surface.
• Use a rolling pin to roll the dough into a circle about 12x12 inches. The dough should be about half the thickness of your thumb.
• Use a 2 and 1/2 inch biscuit cutter to cut the dough into doughnuts. Do not twist the cutter, push straight down.
• Line up the doughnuts on the prepared baking sheets with plenty of space for them to rise. I was able to fit between 12-15 on each pan.
• Place the pans in your oven. I only have two racks, and one pan fits on each, so I put the baking sheets on the racks and the dish of water directly on the floor of the oven.
• Pour the boiling water back into the 9x13 inch dish, and place underneath the donuts.
• Do not cover the donuts with a tea towel this time. Let rise in the oven for another 45 minutes, until doubled in size.
• About 20 minutes before the doughnuts finish rising, start heating up the oil. It takes a while for the oil to heat up, so don't wait until the last minute, or your doughnuts might rise too high and then fall before the oil is hot enough.
• In a high sided skillet, add 1 and 1/2 to 2 inches of oil. Turn the heat to medium. If you have a candy thermometer, attach it to the side of your pan. Heat the oil to between 360-370 degrees F. If you don't have a candy thermometer, after 15 minutes test a tiny piece of dough. If it starts bubbling right away, the oil is ready. You may have to adjust the heat a little bit lower than medium, depending on how powerful your burner is.
• Line your counter with lots of paper towels, or better yet, a deconstructed clean paper grocery bag (they absorb more oil than paper towels.)
• Add about 1 and 1/2 cups sugar to a pie plate or shallow bowl. Set a cooling rack nearby.
• Use a large spatula to gently lift the donuts one at a time into the hot oil. I usually fry 3-4 at a time, but this depends on how big your pan is.
• Let the donuts fry on one side for about a 30-45 seconds, until golden brown. Be careful, they will continue to darken as you remove them from the oil.
• Use tongs to flip each donut, and fry for another 20-30 seconds. You will have to use your judgment here, especially if you don't have a candy thermometer. You don't want to end up with doughy-centered donuts.
• Remove the donuts to the lined countertop. Wait for them to cool for just 15 seconds or so (enough to get another batch in the oil) and then roll them in the sugar. Don't be stingy! Pile it on! Remove the donuts to the cooling rack.
• Finish with the remaining donuts.
• When the donuts are still warm but cool enough to handle, use a couple toothpicks to poke a hole in the side of each donut. Work the toothpicks around a little bit inside the donut to create space for the filling.
• Fill a pastry bag with Nutella. I used tip 1A, but just use what you have. Or fill a ziplock bag and snip off the end. You can also use a condiment bottle to fill the donuts.
• Shove the pastry bag into the hole of the donut and fill until the donut starts to feel plump. Don't go overboard or it will just ooze out. Continue with the rest of the donuts, you may have to refill the pastry bag.
• When all the donuts have been filled, top each donut with a dollop of Nutella. This is optional, and be aware that the Nutella has a hard time sticking to the sugar on the outside of the donut. It tends to slide off. I did it mostly for the photos, but then I realized that it actually is nice to have a little extra Nutella to spread around to the edges of the donut that didn't get filled as much.
• Eat these with a fork! Or go all heathen and use your hands. Eat warm! With lots of milk! Warm them up in the microwave for just about 10-15 seconds if you are eating them later.
• To store, line several large tupperwares with paper towels. Store covered on the counter for a couple days. These are best eaten on day 1, but are still really good on day 2. I have no idea after than because they were gone!
• Once the remaining oil in the pan has cooled completely, transfer it back to the original bottle so that you can use it again next time. (Get someone to help you.) Place the oil bottle in the sink, place a funnel on top, and place a mesh strainer on top of the funnel to catch any dough bits. Pour the oil from the pan through the strainer and funnel back into the bottle. Label your bottle so that you know the oil should only be used for frying.

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.

DOUGHNUT MUFFINS

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
• Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
• Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

DOUGHNUT MUFFINS

Steps:

• Beat egg.
• Add in oil and milk and continue to beat until mixed. Set aside.
• Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
• Mix and fill muffin cups.
• Combine sugar and cinnamon.
• Sprinkle generously on top of each muffin.
• Add a dollop of butter atop each muffin.
• Bake at 400°F for 20 minutes.
• NOTE: I add a couple of sprinkles of cinnamon to the batter.
• I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.

DOUGHNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.