NUTELLA DONUTS

Make the tangzhong by stirring the flour and milk in a nonstick pan over medium heat until they form a thick paste

Mix the tangzhong with cold milk and yeast in the bowl of your standing mixer and let sit for 5 min. The heat of the tangzhong will bring theoverall temperature to a luke-warm ideal for the yeast

Add all the other ingredients for the dough, leaving out half of the butter. Knead at medium-high speed using a dough hook for 5 min until the dough starts to come together

Add the remaining butter and knead again for 5-8 minutes until a smooth and stretchy dough has formed. It should pull away from the edges of the bowl

Cover and let the dough rise for about 1 hour until it doubles in size (or overnight in the fridge, but don't rise at room temperature and then leave the dough in the fridge)

Roll the dough into a 1/2 inch thick sheet. Cut out 4” circles. Repeat until all the dough is used up

Place the circles donuts onto small pieces of parchment paper, and transfer them to a tray. Rest for about 30-45 min at room temperature

Heat 2-3 inches of oil in a wok over medium heat. Once it has reached 350F, carefully drop in a test donut, removing the parchment paper, and fry for about 2 min per side. Test for doneness and adjust timing as needed. Fry all donuts, and keep the raw donuts in a cool place as you fry so they don’t overproof

While warm, dip the donuts in the sugar and coat them generously

Microwave the Nutella for 5-10 seconds and add the oil to make it a bit runnier. Transfer to a piping bag fit with a Bismarck tip

Fill your donuts with 20-25g of Nutella each 

Serve & enjoy!!! These are best eaten fresh but stay really good for a day!