Nutella Stuffed Geode Donuts
Author: 
Recipe type: Tea Item
Prep time: 
Cook time: 
Total time: 
Serves: 25 mini
 
Quick, simple and easy, you'll go nuts for these donuts.
Ingredients
  • Lukewarm water---------------------------- 6 tbsp see note.
  • Instant Active Yeast------------------------ 1½ tsp
  • All-purpose flour (maida)----------------- 454 g
  • Salt--------------------------------------------- 1 tsp
  • Melted Butter-------------------------------- 57 g I use Nurpur salted butter, see note
  • Egg whisked--------------------------------- 1
  • Buttermilk------------------------------------- ¾ cup (see note for buttermilk recipe)
  • Caster sugar--------------------------------- 57 g or 2 oz
  • Oil----------------------------------------------- For deep frying, medium hot oil. Very important.
  • For decoration and Filling: (Optional)
  • Nutella
  • Gold Color
  • Piping bag
  • Sprinkles
  • Sugar Frosting
  • Colored sugar
  • Fondant cutouts
  • Nutella Glaze:
  • Icing sugar------------------------------------- 1½ cup
  • Cocoa powder-------------------------------- 3 tbsp
  • Nutella ----------------------------------------- 2 tbsp
  • Cold water------------------------------------- 2 tbsp or as needed
Instructions
  1. Take lukewarm water in a small bowl and sprinkle yeast over it, no need to stir, just leave it like that till yeast becomes active or 5 to 8 min max.
  2. Take all-purpose flour, sugar and salt in a large bowl and stir everything together.
  3. Now make a well in the center of the flour mix, and drop in whisked egg, melted butter and buttermilk, mix everything together with your clean hands. Knead everything together and drop in the yeast mix we made in the beginning, add yeast water as well, and knead for 4 to 5 minutes.
  4. As you will knead, you will see and feel that the dough will start coming together and not sticking to the pan and your hands anymore, plus it looks smoother now.
  5. now cover it with cling wrap or a kitchen towel and leave it in a a warm place like kitchen, or if you are lucky enough to be in cooler places, the oven, or the microwave, near to stove, when you're cooking other stuff, and leave it till it doubles. See note.
  6. Stage 2: Once it doubles, don't punch or kick its air out, gently take it out of the whole dough blob out of the bowl and onto a clean, floured surface.
  7. Do not knead the dough now.
  8. Using your rolling pin and little maida or all-purpose flour just role the dough to half an inch thickness.
  9. Cut out any shape for donuts you like.
  10. Now once they are cut out, pop them over greased tray and let them double in size again, leave them for about 10-15 min.
  11. Once they have doubled called proofed, carefully lift them from the greased tray, not to kick out the air, and gently drop them into medium hot oil.
  12. Fry till golden and the turn to the other side.
  13. Donuts are ready.
  14. Cool them to room temperature.
  15. To make filled Donuts:
  16. Fill a piping bag with Nutella, jam or cream, anything you like and set aside.
  17. Now take the round shaped donuts and insert a skewer in them and move the skewer left and right as in video above to make space for the stuffing.
  18. Once it's done, stick piping bag into the same tiny hole and fill the donuts with your favorite filling.
  19. To make the chocolate Glaze:
  20. Take icing sugar, nutella and cocoa powder in a bowl.
  21. Add cold water 1 tsp at a time to make a medium consistency paste, not too runny or it will flow off donuts, not too thick, or else it'll be lumpy, thick and unpleasant to the eye.
  22. Stir for good 2 to 3 minutes for a smooth, shiny glaze.
  23. Dip donuts in glaze, sprinkle gold color, sprinkles, colored sugar on top and enjoy with friends and family.
  24. To make colorful/pink glaze:
  25. Omit cocoa powder, add add food coloring of your choice to the icing sugar mix as mentioned above and stir.
Notes
To make buttermilk for this recipe, take ¾ cup milk in a cup, and take 2 tsp milk out of it and add 2 tsp of vinegar in it, stir to mix. Leave it for 2 to 3 min, it;ll thicken up. That's buttermilk for this recipe.

I melted butter in microwave in 10 sec sessions. Stir and then leave it for another 10 sec in microwave. If little unmelted chunks/lumps left, leave it outside for 2 to 3 minutes after microwaving, it'll melt on its own in hot buttery liquid.

Leave a recognizable mark around the side of the bowl or some indication on the bowl to show the height of your dough at this stage one, so when the dough doubles in size you know how big it had gone, ok?

Lukewarm water is 2 parts hot water, 1 part regular room temperature water.

Frying: Heat oil till a tiny bit of the dough starts sizzling as soon as you dip it into it. And then monitor and adjust if the donuts are getting too dark too quickly. Fry in medium hot flame.
Recipe by The Chef in Me at https://thechefinme.pk/perfect-yeast-donuts/