Nutella and Biscoff Donuts
Bread can take a little time with the whole proving and second proof but if you’re looking to kill a day at home, these are the way forward! Give them a go. 😊
500g Strong White Flour
50g Caster Sugar
40g Unsalted Butter
2 free-range eggs
2 sachets instant yeast (or 14g)
Teaspoon of table salt
150ml milk gently warmed
100ml tap water
Place butter and milk in a small saucepan over a gentle heat until the milk is barely warm. Remove and let the butter melt.
Place the flour and sugar into bowl of stand mixer (or large mixing bowl if using hands to knead)
Add the salt to one side of the bowl and the yeast to the opposite.
Pour the milk/butter mixture into the bowl and using your hands stir until the dough starts to rough and come together.
Add the eggs to the mixture in the bowl.
Using the paddle attachment on the mixer (or hands) mix slowly and gradually add the water. Keep mixing until dough is formed.
Switch to dough hook on mixer and mix on medium speed for about 10 minutes until the dough is smooth and elastic. (If using hands, tip the dough out onto a lightly oiled work bench and continue to knead with hands until the dough is smooth and elastic)
Place the dough into a clean bowl, cover with clingfilm and leave in a warm place to rise for an hour or doubled in size
When the donuts have risen, knock them back and shape them for a second proving
Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times
Cut out 12 squares of non-stick paper. Divide the dough into 12 equal portions (using the weighing scales for this helps to make sure your donuts are all uniform) and shape each portion into a ball. Place one donut each onto a square of paper. Cover loosely with clingfilm and leave until proved. (The square of paper means you won’t need to touch your donuts to place them into the fryer and therefore they will maintain their shape throughout)
Preheat a deep fat fryer or large, deep saucepan 3/4 filled with sunflower oil, to 180C/350F.
Lower each piece of paper and doughnut carefully into the fryer – removing the paper with metal tongs once it comes away from the donut. Cook each side for about 3-5 minutes or until golden brown. Remove the doughnuts from the oil with a metal, slotted spoon and set aside to cool.
Gently melt some Nutella and place into a piping bag
Create a small hole in the donut with a skewer and insert the tip of the piping bag into it. Fill the donut
Dip the donuts in the Nutella and sprinkle with broken biscoff
Leave to set