Milk Bread Nutella Donuts

Short Description

Milk Bread Nutella Donuts are a heavenly combination of ultra-soft, fluffy milk bread and rich Nutella filling. These pillowy donuts are made using the tangzhong method, a Japanese technique that keeps the bread tender and fresh for longer. Deep-fried to a golden brown and dusted in sugar, each donut is generously piped with creamy Nutella, creating an indulgent treat that’s perfect for any occasion.

Why You’ll Love This Recipe

• Incredibly soft and tender thanks to the tangzhong method
• Filled with rich and creamy Nutella for a luxurious center
• A delightful fusion of milk bread and classic donuts
• Ideal for special breakfasts, brunches, or desserts
• The dough can be made ahead and fried fresh for convenience
• Easily customizable with different fillings and toppings
• The perfect balance of fluffy texture and rich flavor
• Great for impressing guests or indulging in a personal treat
• Homemade, so you control quality and ingredients
• A fun and rewarding baking project for donut lovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tangzhong (Starter)

• Bread flour
• Water
• Milk

Milk Bread Dough

• Whole milk
• Instant or active dry yeast
• Bread flour
• Granulated sugar
• Milk powder
• Salt
• Large egg
• Unsalted butter

For Frying and Filling

• Vegetable oil
• Granulated sugar
• Ground cinnamon (optional)
• Nutella

Directions

1. Make the Tangzhong: In a saucepan, whisk together bread flour, water, and milk. Cook over medium heat, stirring constantly, until it thickens into a paste. Set aside to cool.
2. Activate Yeast: In a bowl, mix warm milk with yeast and let sit for 5–10 minutes until foamy.
3. Prepare the Dough: In a stand mixer bowl, combine flour, sugar, milk powder, and salt. Add tangzhong, yeast mixture, and egg. Mix until a dough forms. Add butter and knead until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
5. Shape the Donuts: Roll the dough out to about ½ inch thickness and cut into rounds. Place on parchment squares and let rest.
6. Second Rise: Cover shaped donuts and let rise again for 30–45 minutes until puffy.
7. Fry: Heat oil to 350°F (180°C). Fry donuts in batches for about 2 minutes per side until golden brown. Drain on a wire rack.
8. Coat with Sugar: While warm, toss donuts in sugar or cinnamon sugar.
9. Fill with Nutella: Once slightly cooled, pipe Nutella into each donut using a piping bag with a round tip.

Servings and Timing

• Yield: 12 donuts
• Prep Time: 2 hours (including rise time)
• Cook Time: 20 minutes
• Total Time: About 2 hours 20 minutes

Variations

• Jam Filled: Replace Nutella with your favorite fruit jam or preserve
• Custard or Pastry Cream: For a creamy vanilla alternative
• Chocolate Glaze: Dip the tops in chocolate ganache instead of sugar coating
• Baked Version: Bake at 350°F (175°C) for 12–15 minutes for a lighter version
• Mini Donuts: Cut smaller rounds for bite-sized treats
• Flavored Sugar: Use orange zest or cardamom in the sugar coating for a twist
• Vegan Option: Use plant-based milk, butter, and a flax egg substitute
• Nut-Free: Use a chocolate spread alternative to Nutella
• Stuffed Before Frying: Place a small spoon of Nutella between two dough rounds, seal, then fry
• Add Toppings: Sprinkle chopped hazelnuts or drizzle with chocolate after filling

Storage/Reheating

• Storage: Store unfilled donuts in an airtight container at room temperature for up to 2 days. Filled donuts are best enjoyed the same day.
• Refrigeration: Store filled donuts in the fridge for up to 3 days. Bring to room temperature before serving.
• Freezing: Freeze unfilled donuts for up to 1 month. Thaw, then warm and fill before serving.
• Reheating: Warm donuts in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.

FAQs

What is the tangzhong method?

Tangzhong is a technique where a portion of the flour is cooked with water or milk to form a paste, resulting in softer, more moist bread that stays fresh longer.

Can I bake these donuts instead of frying?

Yes, although the texture will differ slightly. Bake at 350°F for about 12–15 minutes until golden brown.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be less chewy and slightly less airy. Bread flour is recommended for best results.

How do I know when the oil is hot enough for frying?

Use a thermometer to ensure the oil reaches 350°F (180°C). If you don’t have one, drop a small piece of dough into the oil — it should sizzle and rise to the top quickly.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proceeding with the second rise.

What’s the best way to fill the donuts?

Use a piping bag with a round tip. Make a small hole in the side of the donut and gently squeeze Nutella into the center.

Can I use a different filling?

Absolutely. Jam, custard, pastry cream, or even peanut butter work well.

How do I keep the donuts soft?

Store in an airtight container. The tangzhong method helps maintain softness longer than standard dough.

Why didn’t my donuts puff up?

Your dough may not have risen enough, or your oil may not have been hot enough. Ensure proper proofing and frying temperature.

Can I make these without a stand mixer?

Yes, you can knead by hand, but it will take longer to develop the dough’s elasticity — about 10–15 minutes of kneading.

Conclusion

Milk Bread Nutella Donuts are a gourmet treat that combines the soft, airy texture of Japanese milk bread with the indulgence of Nutella. These donuts are a rewarding project for anyone who loves baking, offering delicious results that are well worth the effort. Whether you’re making them for a weekend brunch, a special occasion, or just to satisfy a sweet craving, they are sure to impress.

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