- 525 g (3 3/4 cups) all-purpose flour
- 5.1 g (2 teaspoons) instant yeast
- 55 g (1/4 cup) granulated sugar
- 4.8 g (1 teaspoon) salt
- 180 g (3/4 cup) whole milk, at room temperature
- 150 g (3 large) eggs, at room temperature
- 85 g (6 tablespoons) unsalted butter, cut into tablespoons and at room temperature
- 2 L canola oil
- 110 g (1/2 cup) granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, sugar, and salt and mix to combine evenly. Add the eggs and milk mix on medium speed for 5 minutes. Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl. Continue to mix on medium speed for an additional 10 minutes, or until dough is soft and smooth.
- Reduce the mixer to low speed and add the butter, a tablespoon at a time, making sure that it is fully incorporated before adding the next piece. Scrape the sides and bottom of the bowl. Once all the butter is fully incorporated, mix on medium speed for an additional 5 minutes, or until dough is soft, elastic and shiny.
- Transfer dough to an oiled medium bowl. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until the dough doubles in size.
- Turn the dough out onto a lightly floured work surface. Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly oiled bowl, cover, and refrigerate overnight to ferment.
- Line a baking sheet pan with a silicone mat or parchment paper and set aside. On a lightly floured work surface, roll out the dough out to a 1/2-inch thick. Using a 3 1/2-inch round cutter, cut the dough into nine doughnuts and carefully transfer them to the prepared baking sheet. Use a 1-inch circle cutter to cut mini doughnuts with the scraps. With the remaining scraps, gently re-roll the dough and cut out additional mini doughnuts.
- Loosely cover the doughnuts with a piece of plastic wrap. Allow to proof at room temperature for 1 to 1 1/2 hours. When you poke the doughnuts gently with your finger, the small indentation should spring back.
- Meanwhile, pour the canola oil into a large heavy-bottomed pot. Heat the oil to 350°F/177°C. Place a wire cooling rack over a baking sheet pan lined with parchment paper and set aside. Place the sugar in a shallow bowl or plate.
- Carefully place two doughnuts in the oil, one at a time, without splashing oil on yourself. Fry each doughnut for 1-2 minutes on each side, until the doughnuts are golden brown. With a slotted spoon, remove the doughnuts from the oil and place them onto the cooling rack. Allow doughnuts to cool for several minutes before transferring to the bowl of sugar. Coat the entire doughnuts in sugar and place onto the wire rack to cool completely. Repeat with the remaining doughnuts and doughnut holes.
- Fill a piping bag fitted with a small round piping tip with the Nutella. Using a paring knife, chopstick, or large skewer, make a small hole in the side of each doughnut. Fill each doughnut with the Nutella. The doughnuts should feel heavy, and some of the Nutella should ooze out a bit.
- These Nutella doughnuts are best enjoyed the same day they are made.