By Elina 
If you love rich chocolate desserts and freshly made donuts, this Nutella Bomb Donuts Recipe is a treat you will definitely want to try. These homemade donuts are soft, fluffy, and filled with a warm, creamy Nutella center that creates an irresistible chocolate surprise in every bite.
What makes these Nutella bomb donuts even more indulgent is the addition of chocolate chips throughout the dough. The combination of light yeast-raised dough, melted chocolate chips, and gooey Nutella filling makes this dessert perfect for chocolate lovers.
Whether you are preparing a special weekend dessert, making something sweet for your family, or simply craving a bakery-style homemade treat, this Nutella Bomb Donuts Recipe delivers a delicious result. Serve the donuts warm with coffee, tea, or a cold glass of milk for an extra comforting experience.
How to Make Nutella Bomb Donuts Recipe
Ingredients You Will Need
The ingredients for this Nutella Bomb Donuts Recipe are divided into a few simple parts. Preparing the sponge starter first helps create a soft and airy texture, while the Nutella filling gives each donut its signature gooey center.
For the Sponge Starter
- 50g warm water
- 1 ½ teaspoons active dry yeast
- 1 tablespoon sugar
For the Donut Dough
- 250g all-purpose flour
- 50g sugar
- 50g milk
- 1 egg
- 40g softened butter
- Prepared sponge starter
- 100g chocolate chips
For the Filling and Decoration
- Nutella for filling
- Extra chocolate chips for topping
For Frying
- Sunflower seed oil
Step 1: Prepare the Sponge Starter
Start this Nutella Bomb Donuts Recipe by preparing the sponge starter. In a small bowl, combine the warm water, active dry yeast, and sugar.
Stir the ingredients gently until combined, then leave the mixture for approximately 10 to 15 minutes. The yeast should become frothy and bubbly.
This step is important because properly activated yeast helps the dough rise and creates the soft, fluffy texture that makes homemade donuts so delicious. If the mixture does not become frothy, the yeast may no longer be active, and it is best to prepare a fresh starter before continuing.
Step 2: Make the Donut Dough
In a large mixing bowl, combine the all-purpose flour and sugar.
Add the milk, egg, and softened butter. Begin mixing the ingredients together, then add the prepared sponge starter.
Continue mixing until a sticky dough forms.
Knead the dough by hand or use a stand mixer fitted with a dough hook. Knead for approximately 15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.
The long kneading process helps develop gluten in the dough. This is one of the reasons the finished donuts have a soft and chewy texture rather than becoming dense or heavy.
Step 3: Allow the Dough to Rise
Transfer the dough to a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel.
Allow the dough to proof for approximately 1 hour and 30 minutes at 29°C (84°F), or until it has doubled in size.
The exact proofing time may vary depending on the temperature of your kitchen. A warmer environment generally helps yeast dough rise faster, while a cooler kitchen may require additional time.
Avoid rushing this step. Proper proofing is essential for achieving light and fluffy Nutella-filled donuts.
Step 4: Add Chocolate Chips and Shape the Donuts
Once the dough has doubled in size, gently press it down to remove excess air bubbles.
Add the chocolate chips and carefully fold them into the dough until they are evenly distributed.
Try to keep as many chocolate chips as possible inside the dough rather than on the outside. Chocolate chips exposed on the surface can melt directly into the hot oil and may burn during frying.
Divide the dough into 6 equal portions of approximately 108g each.
Shape each portion into a smooth ball and gently flatten it to approximately 0.5 cm thickness.
At this stage, handle the dough gently to maintain as much air as possible inside. This helps the donuts remain soft and fluffy after frying.
Step 5: Second Proofing
Place the shaped donuts onto a baking sheet lined with parchment paper.
Leave enough space between each donut because they will expand during the second proofing.
Cover the donuts lightly and allow them to proof for another 30 minutes at 29°C (84°F).
The second proof gives the shaped donuts additional time to become light and airy before frying. Skipping or shortening this stage too much can result in donuts with a heavier texture.
Step 6: Fry the Donuts
Heat sunflower seed oil in a deep fryer or heavy-bottomed pan to approximately 170°C (340°F).
Carefully lower the donuts into the hot oil. Do not overcrowd the pan, as adding too many donuts at once can reduce the temperature of the oil.
Fry each donut for approximately 6 to 8 minutes per side, turning carefully to ensure even cooking.
The donuts should develop a beautiful golden-brown exterior while remaining soft and fluffy inside.
Important Frying Tip
Avoid overheating the oil.
If the oil becomes too hot, the outside of the donuts can brown or burn before the center has fully cooked. If the oil is too cool, the donuts may absorb excess oil and become greasy.
Maintaining a steady frying temperature is one of the most important steps for achieving the best results with this Nutella Bomb Donuts Recipe.
Step 7: Fill the Donuts with Nutella
Allow the freshly fried donuts to cool slightly before filling them.
Transfer Nutella to a pastry bag fitted with a narrow filling tip. Insert the tip into the side of each donut and gently squeeze until the donut is filled with creamy Nutella.
Be generous with the filling, but avoid overfilling the donuts to the point where the filling immediately spills out.
Finish by sprinkling extra chocolate chips on top.
The result is a soft homemade donut with a rich chocolate center that makes every bite incredibly satisfying.
What Makes These Nutella Bomb Donuts So Delicious?
This Nutella Bomb Donuts Recipe combines several textures and flavors that work beautifully together.
The outside is lightly crisp from frying, while the inside remains soft and fluffy. The chocolate chips add small pockets of melted chocolate throughout the dough, and the Nutella center creates a rich, creamy surprise.
Unlike ordinary filled donuts, these chocolate-filled donuts are designed for maximum indulgence. Cutting one open while it is still slightly warm reveals the soft interior and gooey Nutella filling.
They are especially delicious when served fresh because the filling becomes slightly warm and creamy.
Tips for Making Soft and Fluffy Homemade Donuts
Use Fresh Yeast
Always check that your yeast is active before adding it to the dough. The frothy sponge starter is a good indication that the yeast is working properly.
Inactive yeast can prevent the dough from rising, resulting in dense donuts.
Do Not Add Too Much Flour
The dough may feel slightly sticky, but adding too much extra flour can make the finished donuts dry and heavy.
A lightly sticky dough is normal for soft yeast-raised donuts.
Allow Enough Time for Proofing
Patience is important when making this Nutella Bomb Donuts Recipe.
Both the first and second proofing stages contribute to the final texture. If the dough has not had enough time to rise, the donuts may not be as light and fluffy.
Keep the Oil Temperature Consistent
Using a kitchen thermometer can make frying easier and more reliable.
Try to maintain the oil close to 170°C (340°F) throughout the frying process.
Fill the Donuts While Slightly Warm
You do not need to wait until the donuts are completely cold. Filling them when they are slightly warm creates a delicious contrast between the soft donut and creamy chocolate filling.
However, avoid filling them while they are extremely hot, as the Nutella can become overly runny.
Can You Make These Donuts in Advance?
These Nutella-filled donuts are best enjoyed on the day they are made, especially while the dough is fresh and soft.
However, you can prepare the dough ahead of time and store it in the refrigerator for a slower proof. Allow the dough to return closer to room temperature before shaping and completing the second proof.
You can also fry the donuts in advance and fill them closer to serving time.
For the freshest experience, filling the donuts shortly before serving is ideal.
How to Store Nutella Bomb Donuts
If you have leftovers, store the donuts in an airtight container at room temperature for a short period.
Avoid leaving them uncovered because yeast-raised donuts can dry out quickly.
For the best texture, enjoy them as soon as possible after frying.
If the donuts become slightly firm after storage, warming them gently before serving can help soften the dough. Be careful not to overheat them, especially if they are already filled with Nutella.
Delicious Serving Ideas
These homemade Nutella bomb donuts are already rich and satisfying, but you can make them even more special with a few serving ideas.
Serve them with:
- A hot cup of coffee
- Cappuccino or latte
- Hot chocolate
- Cold milk
- Vanilla ice cream
- Fresh strawberries or bananas
- A light dusting of powdered sugar
For an extra chocolate experience, you can drizzle a small amount of melted chocolate over the finished donuts.
Can You Use Other Fillings?
Absolutely. Although Nutella is the star of this Nutella Bomb Donuts Recipe, the soft donut dough can also be filled with other delicious ingredients.
Popular alternatives include:
- Chocolate ganache
- Peanut butter and chocolate spread
- Vanilla pastry cream
- Caramel cream
- Strawberry jam
- Raspberry jam
- Cookies and cream filling
You can even prepare different fillings in the same batch to create a variety of homemade stuffed donuts.
Common Mistakes to Avoid
One common mistake is frying the donuts before they have completed the second proof. This can result in dense donuts that do not develop their signature fluffy interior.
Another mistake is frying at an excessively high temperature. The outside may look ready while the center remains undercooked.
Overworking the dough after proofing can also remove too much air and affect the texture.
Finally, avoid placing too many chocolate chips on the outside of the donuts. Keeping them inside the dough reduces the risk of burnt chocolate in the frying oil.
Final Thoughts on This Nutella Bomb Donuts Recipe
This Nutella Bomb Donuts Recipe is perfect for anyone who enjoys soft homemade donuts and rich chocolate desserts. From the fluffy yeast dough to the chocolate chips and gooey Nutella center, every element adds something delicious to the final result.
While homemade yeast donuts require a little patience because of the proofing process, the results are absolutely worth the effort. The smell of freshly fried donuts and the sight of warm Nutella filling make this a dessert that feels extra special.
Serve these warm and gooey Nutella bomb donuts with coffee, tea, or milk for the ultimate indulgent experience. Whether you make them for a weekend treat, a celebration, or simply to satisfy a chocolate craving, this Nutella Bomb Donuts Recipe is sure to impress anyone who takes a bite.
Would you try making these homemade Nutella-filled donuts at home? Let us know in the comments! 🍩🍫💖
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Servings
6 donuts minutes
Preparing Time
120 minutes
Cooking Time
20 minutes
Calories
320 kcal
INGREDIENTS
50g warm water
1 ½ teaspoons active dry yeast
1 tablespoon sugar
250g all-purpose flour
50g sugar
50g milk
1 egg
40g softened butter
Prepared sponge starter
100g chocolate chips
Nutella (for filling)
DIRECTION
In a small bowl, mix warm water, yeast, and sugar. Stir well and let it sit for 10–15 minutes until frothy. This step activates the yeast and ensures the dough rises properly.
In a large bowl, combine all-purpose flour and sugar. Add warm milk, egg, and softened butter. Mix well. Next, add the prepared sponge starter and mix until a sticky dough forms. Knead the dough by hand or using a stand mixer with a dough hook for about 15 minutes. The dough should be smooth, elastic, and slightly sticky.
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it proof for 1 hour and 30 minutes at 29°C (84°F) until it doubles in size.
After proofing, gently knead the dough to remove air bubbles. Fold in the chocolate chips, ensuring they are evenly distributed. Tip: Try to keep the chocolate chips inside the dough to prevent them from melting in the oil during frying. Divide the dough into 6 equal portions (about 108g each). Shape each into a ball and slightly flatten it to 0.5 cm thickness.
Place the donuts on a parchment-lined baking sheet. Cover and let them proof for another 30 minutes at 29°C (84°F).
Heat sunflower oil in a deep fryer or heavy-duty pan to 170°C (340°F). Fry each donut for 6–8 minutes per side, turning carefully to ensure even cooking.
NOTES
Tip: Avoid overheating the oil, as it can burn the outside while leaving the inside raw. Stir the oil gently between batches for even heat distribution.
Once the donuts cool slightly, use a pastry bag to fill them with Nutella. Sprinkle extra chocolate chips on top for an irresistible finish.