So it turns out those vanilla glazed sourdough donuts I posted last week were a total hit! So naturally, I had to try my hand at filled donuts! The technique is almost exactly the same but the results are even better in my opinion! These sourdough donuts are filled with a light and rich Nutella cream and OMG they are insanely good. But don't just take my word for it!
Tips & Tricks for Donuts at Home
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
For all of my sourdough recipes, I measure the ingredients in grams. If you don’t have a kitchen scale, I highly recommend getting one! They have tons of super affordable ones on Amazon* that work great!
To cut the donuts, you can use a legit donut cutter, or just different sized round cookie/biscuit cutters! I have a set of round biscuit/cookie cutters* that work great perfectly! I use the 3.5″ circle for the donuts.
Use an instant read thermometer* to make sure the oil stays at around 375 degrees so that your donuts cook evenly!! Make sure you let them cook for a full minute on each side. The donuts will be a very dark golden brown but they look lighter in color after they’ve been glazed!
If you make these Nutella cream filled sourdough donuts, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
More Donut Recipes
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Nutella Cream Sourdough Donuts
Nutella Cream Filling
- 113 grams unsalted butter, room temperature
- 120 grams powdered sugar
- 85 grams Nutella
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients and knead on medium low speed for about 5 minutes. The dough should come together in a cohesive ball that pulls away from the sides of the bowl but is still slightly sticky. If the dough does not come together, add in more flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl.
- Place the dough in a large, lightly greased bowl and cover. Place the dough in the fridge and chill overnight (8-12 hours).
- In the morning, remove the dough from the fridge and allow it to rise at room temperature for 30 minutes.
- When the dough is finished rising, lightly punch it down and then turn it out onto a lightly floured surface. Roll the dough into a large rectangle about ½ inch thick. Using a 3 ½ inch round cookie cutter, cut the dough into 12 circles. If you don’t quite get 12 you can re-roll the scraps and cut out more circles. Lightly cover the donuts and let rest while the oil is heating.
- Pour 2-4 cups of vegetable oil (you want it to be about 2 inches deep) into a large, heavy bottomed pot or dutch oven and heat over medium high heat until the oil reached 375°F. Place a cooling rack on top of a baking sheet and position it next to your stove.
- Once the oil reaches 375°F, fry 2-3 donuts at a time for 1 minute on each side. The donuts should be a deep golden brown. Remove from the oil and place on the cooling rack to allow excess oil to drain off, then roll in the granulated sugar. Repeat with the remaining donuts.
Nutella Cream Filling
- In stand mixer fitted with the paddle attachment (a hand held mixer will also work), cream the butter on medium speed until smooth.
- Add in the powdered sugar ¼ cup at a time until fully combined and smooth.
- Add in the Nutella and salt and mix until creamy.
- While the mixer is still running, slowly stream in the cream and continue to whip for 2-3 minutes until the filling is super light and airy.
- Transfer the Nutella filling to a piping bag fitted with a bismark tip. Poke the bismark tip into the side of each donut and fill with cream.
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