Cream Filled Sugar Donuts with Nutella and Strawberry Jam

Do-nut expect there to be leftovers!!!


Donuts 1

I often pass by the bakery section of my grocery store and find myself lingering just a little longer than normal as I drool over the donut creations and of all the sweets that pop up on pinterest and through my other lovely bloggers, donuts are the thing that makes my eyes pop out!

Donuts 2

I have to say I don’t have much of a sweet tooth. I’m definitely more of a carb kinda gal. It’s not that I don’t like sweets at all (I’m not insane) but I just don’t crave them in the same way as I do with bread, pasta and rice. With Donuts being the exception. They’re the perfect combo of carb and sweets!!

Donuts 5

Donuts 4

Donuts 6

Rarely if ever do I give into the urge to buy one so I thought maybe it would be fun to make them at home and a way to satisfy my craving and learn something new!

Donuts 7

They were actually a lot easier to make than I thought they would be. I used a recipe from a fellow blogger and added my own twist. They tasted pretty darn amazing!

Donuts 3

Whenever a craving hits, I can make them at home. Is that a good or bad thing lol!!


Cream Filled Donuts with Nutella and Strawberry Jam
Yields 9
Write a review
For the Dough
  1. 2½ teaspoons active dry yeast
  2. ⅔ cup whole milk, at room temperature
  3. 3½ cups all-purpose flour
  4. ⅓ cup granulated sugar
  5. 2 teaspoons kosher salt
  6. 3 eggs
  7. 7 tablespoons (3½ ounces) unsalted butter, at room temperature, cut into 8 pieces
For the filling
  1. 1½ cups whipping cream
  2. ½ cup slightly warm nutella
  3. ¼ cup strawberry jam, no big strawberry chunks
For Frying
  1. 1 gallon canola oil
For the Coating
  1. 1 cup granulated sugar
  1. Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
  2. Make the Cream Filling: While the dough is chilling, make the filling. In a medium bowl, beat the whipping cream until stiff peaks are formed. Fold in nutella and jam, being careful to not over stir as the cream will drop. Place back in the fridge until time to use it.
  3. .
  4. Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). Cut the dough into 9 doughnuts using a 3½-inch round cutter. Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
  5. Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.
  6. Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon or a spider strainer, remove the doughnuts to the paper towel-lined baking sheet. Repeat with the remaining doughnuts.
  7. As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.
  8. Transfer the cream to a pastry bag fitting with a small round decorating tip (a Wilton #12 would work well for this). Poke a hole in the side of each doughnut and fill with pastry cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.
  9. (Recipe adapted from Brown Eyed Baker)
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Nancy's Cravings



Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Subscribe to nancyscravings via email.profile pic
Enter your email and I would love for you to be the first to see my next posts. 
Your email address will never be shared with any 3rd parties.