Preparation Time

• Active Prep Time: 45 minutes
• Bulk Fermentation: 8–10 hours
• Cold Proof: 8–12 hours (optional)
• Final Rise: 2–3 hours
• Frying Time: 15 minutes

Ingredients

For the Dough

• 500g bread flour
• 150g active sourdough starter (100% hydration)
• 220g whole milk, room temperature
• 2 large eggs
• 75g granulated sugar
• 8g fine sea salt
• 100g unsalted butter, softened

For Frying

• Vegetable oil or canola oil

For the Filling

• 350g Nutella or chocolate-hazelnut spread

For Coating

• 150g granulated sugar

Optional:

• 1 teaspoon cinnamon mixed into the sugar

Equipment

• Stand mixer with dough hook
• Large mixing bowl
• Rolling pin
• Round cutter (3-inch/7.5cm)
• Heavy-bottomed pot or deep fryer
• Thermometer
• Piping bag with filling tip
• Cooling rack

Step 1: Build a Strong Starter

Feed your starter 4–6 hours before mixing the dough.

A mature starter should:

• Double in size
• Look bubbly
• Smell pleasantly sweet and tangy

This ensures a light, airy doughnut.

Step 2: Mix the Dough

In a mixing bowl combine:

• Active sourdough starter
• Milk
• Eggs
• Sugar

Whisk until smooth.

Add:

• Bread flour
• Salt

Mix until a shaggy dough forms.

Allow the dough to rest for 20 minutes.

Step 3: Add the Butter

Begin kneading the dough.

Add softened butter a little at a time.

Continue kneading for 12–15 minutes until:

• Smooth
• Silky
• Elastic
• Slightly tacky

The dough should pass the windowpane test.

Step 4: Bulk Fermentation

Transfer dough to a lightly greased bowl.

Cover and ferment at room temperature for 8–10 hours.

Perform one stretch and fold after the first hour.

The dough should increase noticeably in volume and become airy.

Step 5: Overnight Cold Fermentation (Optional)

For enhanced flavor and easier handling:

Place the dough in the refrigerator overnight.

Cold fermentation creates a richer taste and makes shaping much easier.

Step 6: Roll and Cut

Turn dough onto a lightly floured work surface.

Roll to approximately:

• ½ inch (1.25cm) thickness

Cut out rounds using a doughnut cutter or a 3-inch round cutter.

Place rounds onto parchment-lined trays.

Re-roll scraps and cut additional donuts.

Step 7: Final Proof

Cover loosely.

Allow donuts to rise for 2–3 hours.

They should become:

• Puffy
• Soft
• Nearly doubled in size

A gentle poke should leave a slight indentation that slowly springs back.

Step 8: Heat the Oil

Heat oil to:

350°F (175°C)

Maintain this temperature throughout frying for evenly cooked donuts.

Too hot:

• Burns exterior

Too cool:

• Produces greasy donuts

Step 9: Fry the Donuts

Carefully place 2–3 donuts into the hot oil.

Fry:

• 1½–2 minutes per side

The donuts should become:

• Deep golden brown
• Light and airy

Transfer to a wire rack lined with paper towels.

Allow to cool slightly.

Step 10: Coat in Sugar

While still warm:

Roll each donut in granulated sugar.

The sugar will stick beautifully to the warm surface.

Step 11: Fill with Nutella

Transfer Nutella to a piping bag fitted with a filling tip.

Using a small knife or skewer:

Create a hole in the side of each donut.

Pipe approximately:

• 25–30g Nutella into each donut

Fill until the donut feels slightly heavier and plump.

Optional Nutella Glaze

For extra indulgence:

Mix:

• 100g Nutella
• 2 tablespoons warm milk

Drizzle over filled donuts.

Top with:

• Chopped hazelnuts
• Chocolate curls
• Cocoa powder

Baker’s Tips

Use Active Starter

A strong starter ensures fluffy donuts with excellent rise.

Chill Before Rolling

Cold dough is easier to roll and cut neatly.

Monitor Oil Temperature

Consistent oil temperature prevents greasy donuts.

Don’t Overfill

Too much filling may cause the donuts to split.

Fresh Is Best

These donuts are at their peak on the day they are made.

Serving Suggestions

Serve with:

• Fresh coffee
• Hot chocolate
• Cappuccino
• Espresso
• Cold milk
• Hazelnut latte

They are perfect for:

• Weekend brunches
• Birthday breakfasts
• Holiday treats
• Dessert platters
• Special occasions

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 4 days.

Bring to room temperature before serving.

Freezing

Freeze unfilled donuts for up to 2 months.

Thaw, warm slightly, and fill before serving.

Nutritional Highlights

These homemade donuts feature:

• Natural sourdough fermentation
• Rich Nutella filling
• Tender brioche-like crumb
• Artisan bakery flavor
• No commercial preservatives

Every bite delivers a perfect combination of fluffy sourdough dough, sweet sugar coating, and luscious chocolate-hazelnut filling. These Nutella Sourdough Donuts are a show-stopping treat that transforms a classic doughnut into an unforgettable bakery-style indulgence.