Nutella Stuffed Donut Holes + Eggnog Drizzle


Donut holes are glorious because you can scarf down several donuts and not feel guilty. Whereas, when I scarf down several regular-sized donuts, I feel really, really bad. Also, donut holes can be light-hearted, totally imperfect, completely irreverent in flavor, and a great project in which to involve the kiddos. On a lazy Saturday morning, I like to make donut holes out of store-bought biscuit dough but this morning, I actually had some leftover donut dough from these amazing Sweet Potato Pie Stuffed Donuts I made the other day. Make it fresh, make it from scratch, or make it from store-bought dough- just make these babies, trust me.

The filling is simple and straight-forward Nutella so no need for fussy stuffings. The glaze is just two, yes TWO, ingredients and takes less than a minute to whip up. The dough, if made from scratch, is brilliantly easy and delicious. But, hey, no judgement here if you want to swap in a pinch hitter in the form of biscuit dough.

 

Bowl #1

One packet of active dry yeast

1/3 cup [80 grams] whole milk, room temperature

1/3 cup [80 grams] buttermilk, room temperature

Bowl #2

3 large eggs, room temperature

2 teaspoons vanilla extract

Bowl #3

3 1/2 cups [495 grams] all-purpose flour

1/3 cup [85 grams] granulated sugar

2 teaspoons salt

2 tablespoons milk powder, optional

Bowl #4

1 stick [113 grams] butter, room temperature

On the sidelines:

Nutella, for stuffing

Eggnog Glaze, recipe as follows


 

1

In the bowl of your standing mixer, pour in the buttermilk and milk and sprinkle the yeast on top. Lightly whisk together and let stand for a few minutes.

2

With the dough hook attached to your mixer, turn on low and slowly add in your second bowl.

3

Add in the third bowl and continue to mix for a few minutes until the dough comes together.

4

Slowly add in your butter, a little pat at a time, taking care not to add more butter until the previous butter is completely incorporated. Let the dough continue to knead for five minutes.

5

Scrap the dough into a large bowl and cover with plastic wrap. Park it in your fridge overnight.

6

The next morning, lightly flour your countertop and rolling pin. Roll out your dough to about a 3/4 inch thickness. Using a tiny round cookie cutter, cut out little circles of dough and place on a lightly floured sheet pan. Let rise for three hours.

7

Fill a large, deep pot with a few inches of oil and place over medium-high heat. Clip on a frying thermometer and heat until 350 degrees.

8

Using a spider, drop several holes into the oil. I like to turn them frequently until golden brown all over, about two minutes. Using a spider, remove and let drain on a paper towel.

9

Continue with the rest of the dough. Let cool.

10

Fill a piping bag, fitted with a small tip, with Nutella. Alternatively, poke a small hole in each donut. Fill a Ziploc bag with Nutella, snip off one bottom corner and voila, you have a makeshift piping bag. Squeeze a tiny bit of Nutella into each hole. Drizzle with glaze and let set.

 

Eggnog Glaze

Bowl #1

1 cup powdered sugar

2 tablespoons eggnog

Dash of ground nutmeg, optional but really drives home the eggnog flavor

1

Whisk everything together until smooth and creamy.

#donuts #nutella #eggnog

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