Baked Nutella Doughnuts2014-01-28
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2 1/4 cups plus 2 tablespoons (425 grams) white bread flour
2 1/2 teaspoons (10 grams) instant dry yeast (AKA bread machine yeast)
1/4 cup plus 2 tablespoons (75 grams) superfine sugar (AKA caster sugar)
1/2 teaspoon salt
2 large eggs, lightly beaten together
5 tablespoons (75 grams) unsalted butter, at room temperature
3/4 cup (175 mL) milk (any fat percentage will do, although I prefer whole)
3 tablespoons (43 grams) unsalted butter, melted (for brushing onto the baked doughnuts)
6 tablespoons superfine sugar (for rolling the baked doughnuts in)
3/4 cup (6.5 ounces) Nutella
2 1/2 tablespoons unsalted butter, softened
6-8 tablespoons heavy cream
1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, yeast, sugar, salt, and eggs.
2. Heat milk to just below boiling, then remove from heat. Add the 5 tbsp. of room temperature butter and whisk until well-combined. Start up the stand mixer on low speed. Once the ingredients in the bowl are combined, add the warm milk mixture in a steady stream.
3. Continue to knead for 5 minutes, until you have a stretchy, very thick and sticky batter (It does not come together in a smooth, rounded ball like yeast bread dough.).
4. Cover with lightly greased plastic wrap and allow to rise in a warm place for about 1 hour, or until doubled in size.
5. Tip the dough onto a well-floured surface and knead for about 30 seconds, until it is no longer sticky.
6. Pat out to 1/2 inch (1 cm) thickness.
7. Cut out the doughnuts with a 2-2 1/2 inch (5-6 cm) biscuit cutter (they may seem small, but keep in mind they will at least double in size).
8. Place each disc onto a parchment-lined baking sheet, about 2 inches (5 cm) apart. Cover with lightly greased plastic wrap and let rise in a warm place until doubled in size, about 45 minutes to 1 hour. Don’t be worried if they rise a little unevenly, baking will sort them out.
9. When ready to bake, preheat oven to 350 degrees F (180 degrees C). Remove plastic wrap and bake in the center of the oven for 10-12 minutes – until risen, puffed, and very lightly golden; you’ll be able to just about smell them wafting out of the oven.
10. Once baked, brush each doughnut with the 3 tbsp. melted butter, top and bottom. Toss each buttered doughnut in a shallow dish filled with the 6 tbsp. superfine sugar, then leave to cool completely.
11. Once cool (which doesn’t take long), prepare the nutella filling. Beat all ingredients together on high speed (using a handheld mixer or stand mixer fitted with the paddle attachment) until fluffy. Add more cream as needed. Place a filling tip (I used a Wilton 230) into a small piping bag. Fill the bag with nutella filling.
12. Grab a doughnut and push in the tip, twisting just enough to make an entrance into the doughnut.
13. With the tip inside the doughnut, gently squeeze the bag, pulling back as you do so. Fill just until you see the nutella reach the surface (Anymore and you’ll have on loaded doughnut, and it will overflow!)
14. For best presentation, serve immediately. Store any leftovers in an airtight container; but beware, they do get rather sticky the day after (although they’re still delicious!). Eat within 1-2 days.