Nutella Brioche Donuts

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These treats are absolutely amazing! The texture and flavor are like a warm burst in your mouth. You definitely don’t want to miss trying these!

Nutella Brioche Donuts

Course Dessert
Servings 14



  • Tangzhong: 4 tbsp milk 50g, 1 tbsp flour (10g)
  • 3/4 cup milk 180g
  • 1.5 tsp yeast
  • 3 cups all-purpose flour 400g
  • 2 tbsp milk powder 15g
  • 1/4 cup sugar 50g
  • 1 large egg at room temperature
  • 5 tbsp softened butter divided into 2 parts (70g)
  • 1/2 tsp salt

Assembly ingredients:

  • 1 cup sugar for coating 200g
  • 250-300 g Nutella mixed with 1-2 tbsp oil


  • Start by making the tangzhong. Just stir the flour and milk in a nonstick pan over medium heat until they form a thick paste.
  • Mix the tangzhong with milk and yeast and let it sit for 5 minutes.
  • Add all the other ingredients for the dough, leaving half of the butter. Knead at medium-high speed for 5 minutes.
  • Add the remaining butter and knead again for 5-8 minutes until you have a smooth and stretchy dough.
  • Cover and let it rise for 1 hour (or overnight in the fridge).
  • Roll the dough into a 1/2 inch thick sheet. Cut out 4” circles. Repeat until all the dough is used up.
  • Place the donuts on pieces of parchment and transfer to a tray. Let them rest for about 45 minutes in a warm place.
  • Heat 2-3 inches of oil in a wok over medium heat. Once it reaches 350F, carefully drop in a test donut and cook for about 2 minutes per side. Test for doneness and adjust timing as needed. Fry all the donuts, keeping the raw ones in a cool place so they don’t overprove.
  • While warm, dip the donuts in sugar and coat generously.
  • Microwave the Nutella for 5-10 seconds and add the oil to make it a bit runnier. Transfer to a piping bag with a Bismarck tip.
  • Fill your donuts with 20-25g Nutella each.
  • Serve and enjoy! These are best eaten fresh but are good for a day.

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