Sometimes ideas don’t turn out as expected.
I had come up with what I thought was a brilliant idea for Nutella flavored donut holes. But when I tried making them, they turned brittle during the frying process, from the chocolate directly hitting the hot heat. I tried changing up the recipe. A little better, but the outside still developed a weird layer that wasn’t pretty or tasty and the middle was taking forever to cook.
Then I tried filling the dough balls with Nutella filling, and the Nutella came oozing out and made a mess.
Finally I had some success using Pillsbury dough. I previously have made easy donut holes using Pillsbury biscuit dough. This donut dough was firm enough to keep the Nutella filling inside during the frying. The lighter, fluffier donut recipe I was using before wasn’t sturdy enough to hold the Nutella.
Because biscuit dough is a little salty and buttery, I had to roll these in sugar to counter the salt and butter. If you can find it, Pillsbury has a honey biscuit dough which is sweeter than the regular biscuit dough.
These were pretty good. Nutella in anything is good right? I’ll have to keep working on a made-from-scratch recipe. And maybe I’ll eventually figure out how to make a Nutella flavored fried doughnut.
Nutella filled donut holes
2 quarts oil for deep frying
1 (10 ounce) can refrigerated Pillsbury Grands biscuit dough (honey preferred)
1 cup sugar
Nutella for filling
1. Pour oil into pan deep enough for frying. Turn stove to medium heat.
2. Divide each precut biscuit dough into thirds. Take one third piece and flatten dough. Put a 1/2 tsp of Nutella in the middle. Fold up dough, seal and roll into a ball. Gently place into fryer. Fry for about 2-3 minutes, turning over so that all sides are a golden brown. Repeat with remaining dough. After donuts have cooled, roll in bowl of sugar before serving.