LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
25
55 MINS
25 MINS
30 MINS
INGREDIENTS
2 cups self-raising flour
1 cup double cream plain yoghurt
½ tsp salt (optional)
Oil, for shallow frying
½ cup castor sugar
1 tbsp ground cinnamon
1 cup (250g) Nutella Ferrero Chocolate Spread
Serving suggestion:
Rooibos tea with lemon
METHOD
1. Sieve the flour and gently fold in the yoghurt and salt with a spatula until the mixture forms a dough.
2. Tip the dough onto a floured surface and knead by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading.*Chef’s Tip: If you have a stand mixer with a dough attachment, simply knead the dough with it for 3 minutes!
3. Divide the dough into 25 R5 coin-sized balls and roll each between the palms of your hands until smooth and rounded. Line them up on a floured surface.
4. In a medium-sized pot, heat 4cm of oil until a wooden spoon inserted in the oil has tiny bubbles forming around it.
5. Gently lay the balls of dough into the oil, a few at a time ensuring not to overcrowd the pot. Cook them until golden brown, about 5 minutes on either side. Once crispy, drain the excess oil from the doughnuts on a plate lined with paper towel. *Chef’s Tip: Alternatively bake the doughnuts in the oven at 180°C for 15-20 minutes until golden brown.
6. In a medium-sized bowl, mix together the castor sugar and ground cinnamon.
7. Roll the doughnuts through the cinnamon-sugar mixture while they are still hot.
8. Fill a reusable plastic bag with the Nutella Ferrero Chocolate Spread and push it down towards one corner of the bag. Snip a 1-2cm hole in the corner of the bag to create an opening. *Chef’s Tip: A piping bag can be used instead!
9. Stuff each doughnut with about 2 teaspoons of Nutella Ferrero Chocolate Spread, filling until the doughnuts feel heavy. *Chef’s tip: Use a skewer to help create a hole before piping.
10. Serve the doughnut bombs piled on a platter alongside a cup of lemony rooibos tea and ENJOY!
Mini Nutella Stuffed Doughnuts
LEVEL:
MEDIUM
SERVES:
25
TOTAL TIME:
55 MINS
PREP TIME:
25 MINS
COOK TIME:
30 MINS
Mini Nutella Stuffed Doughnuts
INGREDIENTS
2 cups self-raising flour
1 cup double cream plain yoghurt
½ tsp salt (optional)
Oil, for shallow frying
½ cup castor sugar
1 tbsp ground cinnamon
1 cup (250g) Nutella Ferrero Chocolate Spread
Serving suggestion:
Rooibos tea with lemon
METHOD
1. Sieve the flour and gently fold in the yoghurt and salt with a spatula until the mixture forms a dough.
2. Tip the dough onto a floured surface and knead by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading.*Chef’s Tip: If you have a stand mixer with a dough attachment, simply knead the dough with it for 3 minutes!
3. Divide the dough into 25 R5 coin-sized balls and roll each between the palms of your hands until smooth and rounded. Line them up on a floured surface.
4. In a medium-sized pot, heat 4cm of oil until a wooden spoon inserted in the oil has tiny bubbles forming around it.
5. Gently lay the balls of dough into the oil, a few at a time ensuring not to overcrowd the pot. Cook them until golden brown, about 5 minutes on either side. Once crispy, drain the excess oil from the doughnuts on a plate lined with paper towel. *Chef’s Tip: Alternatively bake the doughnuts in the oven at 180°C for 15-20 minutes until golden brown.
6. In a medium-sized bowl, mix together the castor sugar and ground cinnamon.
7. Roll the doughnuts through the cinnamon-sugar mixture while they are still hot.
8. Fill a reusable plastic bag with the Nutella Ferrero Chocolate Spread and push it down towards one corner of the bag. Snip a 1-2cm hole in the corner of the bag to create an opening. *Chef’s Tip: A piping bag can be used instead!
9. Stuff each doughnut with about 2 teaspoons of Nutella Ferrero Chocolate Spread, filling until the doughnuts feel heavy. *Chef’s tip: Use a skewer to help create a hole before piping.
10. Serve the doughnut bombs piled on a platter alongside a cup of lemony rooibos tea and ENJOY!