Mini Nutella Doughnuts Recipes
AIR-FRYER MINI NUTELLA DOUGHNUT HOLES
You can make these air-fryer doughnuts in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. -Renee Greene, Smithtown, New York
Provided by Taste of Home
Time 35m
Yield 32 doughnuts.
Number Of Ingredients 5
Steps:
- Preheat air fryer to 300°. Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal., In batches, arrange biscuits in a single layer on ungreased tray in air-fryer basket. Cook until golden brown, 8-10 minutes, turning once. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
3-INGREDIENT NUTELLA DOUGHNUTS
This sweet treat cannot be beat. In just an hour you can have homemade doughnuts using only three simple ingredients-and no deep-frying required! Chocolate-hazelnut spread is mixed into the batter and more is used to coat the tops, for double the deliciousness.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 doughnuts
Number Of Ingredients 3
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.
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- Preheat oven to 400 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside.
- In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla.
- Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture.
- Divide batter among greased doughnut pans filling each about 3/4 full (I got 9). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 - 9 minutes.
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- When making dough in a bread maker, the order the ingredients are added in is important. Add ingredients layer by layer, and do not mix. For the first layer in the bread maker, add milk, water, and beaten egg. Next add the butter, sugar and salt. Finally add the flour, and the yeast as the last ingredient. Set bread maker to dough setting and start the machine.
- When the dough is finished, roll out on a floured surface to about a 1/2 inch thick. Use a small heart to cut out donuts. Lay donuts on a greased cookie sheet, cover with plastic wrap and allow to rise around 30 min.
- Fry donuts in oil that's 350 degrees, until golden brown, then flip over and cook over side. (If the outside is too brown and the middle isn’t cooked, your oil is too hot -you will have to watch the temp as you go, and adjust as needed, or use a deep fryer.)
- Roll the hot donuts in powdered sugar to coat them, when they're cool. To fill the donuts with Nutella, wait until they are cool, then use a piping bag with a #230 tip to pipe the Nutella into the middle. Best eaten the same day -which frankly isn’t really a problem.
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- In the bowl of a stand mixer with the paddle attatchment, stir together the yeast and milk on low speed for about 3 minutes. In a medium bowl, whisk together the flours, sugar, salt, cinnamon, orange zest and add it to the milk with yeast. Mix until it is just combined. Add the egg and vanilla and mix for a few seconds, then add the butter, mixing thoroughly. Increase the mixer speed to medium speed and let it mix for about 4-6 minutes until it become a ball. The dough will be smooth and tacky.
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- Place the dough on a lightly floured surface and gently roll the dough with a rolling pin to about 1/2 inch thick. If you find that the dough is hard to work with, pop it in the refrigerator for a bit to firm up a bit. Cut the dough using 2 inch rounds.
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