Nutella Sourdough Donuts 

These homemade Nutella Sourdough Donuts by Jesha offer a perfect combination of sourdough tang and rich, chocolate‑hazelnut indulgence. Light and pillowy, they’re shaped like Italian bomboloni and deep‑fried to a golden, sugar‑coated finish. Each donut is filled with a creamy homemade Nutella filling made from roasted hazelnuts, cocoa, coconut oil, and sweetener. With minimal hands‑on time and a long, cold fermentation for flavor and digestibility, they are a truly delightful treat that tastes indulgent yet surprisingly refined. 

Ingredients

Donut Dough

• ≈500 g all‑purpose flour
  
  

• ≈100 g active sourdough starter
  
  

• ≈240 g (1 cup) whole milk
  
  

• 1 large egg
  
  

• ≈55 g granulated sugar
  
  

• ≈85 g softened unsalted butter
  
  

• ≈7.5 g (1½ tsp) salt
  
  

• Frying oil: coconut oil or preferred neutral oil (to 375 °F)
  
  

• Granulated sugar, for coating
  
  

Homemade Nutella Filling

• ≈240 g raw hazelnuts
  
  

• ≈60 g powdered sugar (or granulated sugar)
  
  

• Cocoa powder (approx ⅕ cup)
  
  

• ≈1⅔ Tbsp melted coconut oil
  
  

• Pinch of salt and optional vanilla extract
  
  

Directions

1. Mix dough: In a mixer combine flour, starter, milk, egg, sugar, and salt on low speed for ~3–4 min. Add butter, then mix on medium for ~10 min until dough is smooth and elastic.
   
   

2. Bulk fermentation: Transfer to a greased bowl, cover and ferment 4–6 hours at room temp with 2–3 stretch-and-folds during first 1.5 hours, until doubled.
   
   

3. Cold proof: Refrigerate overnight (8–12 hours).
   
   

4. Shape donuts: Divide chilled dough into 12 equal balls, round them, place on parchment, cover and allow final proof 2–5 hours until very puffy.
   
   

5. Fry: Heat oil to 375 °F (190 °C), fry donuts 1 min per side until deep golden. Drain on rack.
   
   

6. Sugar‑coat: Toss warm donuts in granulated sugar until evenly coated.
   
   

7. Make Nutella filling: Roast hazelnuts at ~400 °F for 6–8 min, rub off skins. Blend roasted nuts until smooth, then add sugar, cocoa, coconut oil, salt (and vanilla), blend until creamy. 

8. Fill donuts: Use a chopstick or similar tool to poke a hole ~¾ through each donut. Fit a piping bag and fill with Nutella until it peeks out the top.
   
   

9. Serve immediately for best texture.
   
   

Nutrients

Calories: ~340 kcal
Carbohydrates: ~40 g
Protein: ~6 g
Fat: ~16 g
Fiber: ~2 g
Sugar: ~20 g
Sodium: ~120 mg