Nutella filled donut holes
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.
- 2 quarts oil for deep frying
- 1 10 ounce can refrigerated Pillsbury Grands biscuit dough (honey preferred)
- 1 cup sugar
- Nutella for filling
All images and content are © Kirbie's Cravings.
Pour oil into pan deep enough for frying. Turn stove to medium heat.
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.