Nutella Bomb Donuts Recipe – A Chocolate Lover’s Dream 🤎

If you love chocolate and indulgent treats, these Nutella Bomb Donuts are about to become your new favorite dessert! They are soft, fluffy, and packed with a gooey Nutella center, making them the perfect treat for any occasion. Plus, they are generously studded with chocolate chips for extra decadence. Let’s dive into the recipe!

Ingredients

For the Sponge Starter:

• 50g warm water
• 1 ½ teaspoons active dry yeast
• 1 tablespoon sugar

For the Dough:

• 250g all-purpose flour
• 50g sugar
• 50g milk
• 1 egg
• 40g softened butter
• Prepared sponge starter
• 100g chocolate chips

For Filling & Decoration:

• Nutella (for filling)
• Extra chocolate chips (for topping)

For Frying:

• Sunflower seed oil

Instructions

Step 1: Prepare the Sponge Starter

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.

Step 2: Make the Dough

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.

Step 3: First Proofing

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.

Step 4: Add Chocolate Chips & Shape the Donuts

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.

Step 5: Second Proofing

Place the donuts on a parchment-lined baking sheet. Cover and let them proof for another 30 minutes at 29°C (84°F).

Step 6: Fry the Donuts

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.

💡 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.

Step 7: Fill with Nutella & Decorate

Once the donuts cool slightly, use a pastry bag to fill them with Nutella. Sprinkle extra chocolate chips on top for an irresistible finish.

Time to Enjoy!

Serve these warm and gooey Nutella Bomb Donuts with a hot cup of coffee or a glass of milk for the ultimate indulgence. Whether it’s a weekend treat or a special occasion, these donuts will impress anyone who takes a bite.

Would you try making these at home? Let me know in the comments! 💬🍩💖

Recipe By CraveWave Kitchen

Course: Dessert Cusine: American Difficulty: : Medium

Servings

6 donuts minutes

Preparing Time

120 minutes

Cooking Time

20 minutes

Calories

320 kcal

INGREDIENTS

1. 50g warm water

2. 1 ½ teaspoons active dry yeast

3. 1 tablespoon sugar

4. 250g all-purpose flour

5. 50g sugar

6. 50g milk

7. 1 egg

8. 40g softened butter

9. Prepared sponge starter

10. 100g chocolate chips

11. Nutella (for filling)

DIRECTION

1. 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.

2. 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.

3. 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.

4. 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.

5. Place the donuts on a parchment-lined baking sheet. Cover and let them proof for another 30 minutes at 29°C (84°F).

6. 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

1. 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.

2. Once the donuts cool slightly, use a pastry bag to fill them with Nutella. Sprinkle extra chocolate chips on top for an irresistible finish.