Nutella doughnuts

Albanian grandma’s used to make petulla (a kind of fried dough) for breakfast. I think that petulla maybe the ancestor of the doughnuts, because both are made with yeast, sugar, flour and deep-fried. The only exception is that Albanian petulla have an irregular shape and are topped only with honey or accompanied with feta cheese. We are used to have petulla for breakfast, but once in a while is good to make something more complicated as donuts.

My version of doughnuts are topped with Nutella, but there are a ton of varieties of toppings, such as:

• Cream cheese, icing sugar and cinnamon
• Caramel, walnuts and cubed apples
• White chocolate and sprinkles
• Honey
• Sugar glazed (icing sugar, vanilla and milk)
• Ecc…

To make these doughnuts I suggest you make the dough the night before and let it chill in the fridge overnight. I made the dough on Friday and fried them on Saturday morning.

[lt_recipe name=” Nutella doughnuts.” servings=”10-12 doughnuts” prep_time=”7H 15M” cook_time=”10M” total_time=”7H 25M” difficulty=”Medium” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/09/nutella-doughnuts.jpg” ingredients=”• 425gr flour;• 2 tsp. dried yeast;• 50 gr sugar;• 2 medium eggs;• 150ml milk;• 60gr butter;• 1 tsp. salt;• 2 tbsp. nutella;• Sunflower seed oil for deep frying;” ]Start by heating the milk, butter and 2 tablespoons of sugar (the rest will be added later). After the butter is melted, turn off the heat and let it cool down until warm to touch; Sprinkle the yeast and let it proof a bit (5 min); Add the beaten eggs and mix to combine with the milk-yeast mixture; In a large mixing bowl ( or in a standing mixer bowl) add the flour, salt and the remaining sugar. Add the wet ingredients and knead the dough by hand or in the mixer fitted with dough hook for about 10 minutes. Do not add additional flour, even though the dough is still sticky, because while kneading It will get elastic and won’t stick to your hands; Cover the bowl in plastic wrap and chill overnight; The next day, take out the bowl, and let it sit about 30 minutes to come at room temperature. Roll the dough in 2cm of thickness and cut it in doughnuts shapes; Let them proof for an additional 30 minutes; Heat the frying oil and deep fry 2 doughnuts at a time, carefully flipping on both sides. Be careful, they fry very quickly. After frying each one of them, drizzle some nutella on top and enjoy. The doughnuts will keep fresh and soft until next day, but I doubt they’ll last that long ☺)[/lt_recipe]