Donuts with Nutella or jam

Name: Donuts with Nutella or jam - Olga K.
Ingredients: 2 eggs; 3 tablespoons of sugar; 75 g of yeast; 1/2 cup of anise or rum; 100 g of butter or if not available; 1/2 cup of sunflower oil; 2 cups of milk; salt; grated zest of one untreated lemon; 750 g of flour; Nutella; jam of your choice (I used fig jam); powdered sugar.

Dessert - Donuts with Nutella or jam by Olga K. - Recipia

When I first made these donuts with Nutella, I didn't think too much – the dough is simple and the steps are straightforward. It's the kind of recipe that doesn't require complicated techniques, but the result is definitely worth the effort. I often filled them with leftover jams from the fridge, not just Nutella, and they turned out just as good. On weekends, when I have a little time, I prefer to let the dough rise in the kitchen, without rushing. Quick info Total time: about 2 and a half hours (including rising) Preparation time: 30 minutes Rising time: 1 hour and 30 minutes (in two stages) Frying time: 15-20 minutes Servings: 16-20 donuts (depending on size) Difficulty: medium Recipe type: homemade dessert Ingredients 2 eggs 3 tablespoons of sugar 75 g fresh yeast 1/2 cup of anise or rum (you can choose what you have on hand) 100 g melted butter (not hot) or 1/2 cup of sunflower oil 2 cups of milk a pinch of salt the grated zest of one untreated lemon 750 g flour Nutella jam (I used fig jam, but any jam works) powdered sugar for decoration Preparation steps 1. Start with the yeast. Put the yeast in a small bowl and dissolve it with a little warm milk (taken from the total amount). Let it sit for a few minutes to activate. 2. In a large bowl, beat the eggs with the 3 tablespoons of sugar until well mixed. Add the anise or rum, melted butter (or oil, if you're using that), the rest of the milk, the dissolved yeast, and the grated lemon zest. 3. Start incorporating the flour, little by little. Mix until you obtain a homogeneous dough, neither too soft nor too hard. Finally, add a pinch of salt. 4. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 30 minutes or until it doubles in volume. The time may vary if it's cooler in the kitchen. 5. Turn the dough onto a floured work surface. Roll it out with a rolling pin until you get a thickness of about 2 cm. 6. Cut the donuts with a glass or a cookie cutter, about 7-8 cm in diameter. Gather the scraps, knead them lightly, and repeat. 7. Place the cut donuts on a floured tray. Cover them with a towel and let them rise for another hour. 8. When the time is up, heat sunflower oil in a deep pan (you can also use olive oil, as the recipe states, but I usually prefer the classic version). The oil should be well heated, about 170°C – if you don't have a thermometer, test with a small piece of dough, it should sizzle immediately. 9. Fry the donuts on both sides, in batches, without overcrowding the pan. Remove them to absorbent paper to drain excess oil. 10. Once they are completely cooled, fill the donuts with Nutella or your favorite jam using a pastry bag (a cut plastic bag works too). Finally, sprinkle powdered sugar on top. Why I make this recipe often It's a recipe I return to often because it uses what I have at home and doesn't require expensive or rare ingredients. The donuts turn out fluffy, can be filled with any kind of jam or cream, depending on your mood or what is available. Plus, they are best fresh and disappear quickly, so they don't get forgotten in the kitchen. Tips and variations Tips Don't add all the flour at once. Depending on the type of flour and the size of the eggs, you may need a little more or have some left over. Fresh yeast is more reliable, but dry yeast works too – one tablespoon for the same amount of flour. If you have time, let the dough rise a bit longer for a more airy texture. Don't put filling in while they are hot, wait for them to cool completely, otherwise, the Nutella may melt or the dough can become soggy. Substitutions You can use rum instead of anise, or vice versa, depending on your flavor preference. Butter can be replaced with oil, especially if you want a more neutral taste. Milk can be replaced with plant-based milk, but the texture won’t be identical. Variations You can make the donuts smaller or larger, according to preference. The filling is completely up to you – Nutella, any jam, vanilla cream, etc. If you want to avoid filling, they are also good plain, just with powdered sugar. Serving ideas They are good plain, with powdered sugar. They go well with a cup of coffee or tea for breakfast or a snack. If you fill them with different jams, everyone can try something different. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. For 75 g of fresh yeast, one tablespoon (or a packet) of dry yeast is sufficient. Dissolve it in warm milk and let it sit for a few minutes to activate. 2. How long does the dough take to rise? The dough has two rising stages: the first takes about 30 minutes or until it doubles in volume, and after shaping, it needs another hour, covered, in a warm place. If it’s cooler in the kitchen, it may take a little longer. 3. Can they be baked instead of fried? The original recipe is for frying, and the best texture comes out that way. If you want to bake them, you can try, but the result will be different, more like sweet rolls than classic donuts. 4. What do I do if I don’t have a pastry bag? You can use a regular bag, cut at one corner, or even a teaspoon, although it’s a bit harder to fill evenly. 5. Can I prepare the dough in the evening and fry it in the morning? The dough is best used after rising, but you can leave it in the fridge overnight, covered. The next day, let it come to room temperature, then shape and continue with the final rising. Nutritional values Approximately, a donut filled with Nutella or jam (from 20 pieces) has about 200-220 kcal. Macros per donut: 6-7 g fat, 30-32 g carbohydrates, 4-5 g protein. Values may vary depending on how much filling you use and what type of oil you choose for frying. They are a dessert, so they have a high carbohydrate and sugar content. Storage and reheating Donuts are best fresh, on the day you make them. If any are left, you can keep them in a closed box at room temperature until the next day. They can be heated for a few seconds in the microwave, but the texture will not be the same as when they are fresh. I do not recommend keeping them for more than a day, as they will harden or dry out.

Donuts with Nutella or jam

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