Milk Bread Nutella Donuts

Ingredients

• 2 1/2 tablespoons (21 g) bread flour
• 1/4 cup (60 g) water
• 3 tablespoon (45 g) milk
• 1/2 cup + 1 tablespoon (133 g) whole milk (warmed at 105°F or 40°C)
• 1/2 tablespoon (7 g) yeast ( instant or active dry)
• 2 3/4 cup (331 g) bread flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon (7 g) milk powder
• 1 teaspoon (5 g) salt
• 1 large egg (room temperature)
• 4 tablespoon (57 g) unsalted butter (softened at room temperature)
• vegetable oil (at least 4 inches deep 350°F or 180°C)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup Nutella

Instructions

1. 1

   --- Tangzhong ---

2. 2

   In a small saucepan, combine the tangzhong ingredients and mix with a rubber spatula until no lumps are left. Then heat over medium heat while mixing constantly until the mixture thickens into a paste, about 2 minutes.

3. 3

   Remove from heat, and transfer to a small bowl and wrap with plastic wrap. Make sure plastic wrap is touching tangzhong to prevent a film from forming. Refrigerate until it has cooled to room temperature. Alternatively, you can refrigerate overnight, and leave at room temperature for 1 hour before using.

4. 4

   --- Milk Bread Dough ---

5. 5

   Bloom the yeast. In a small bowl or large measuring cup, mix together warm milk (100-105°F or 38°C) and yeast. Let it bloom for 5-10 minutes or until it has risen a thick foam. This can be with either instant or active dry yeast. If using instant you will only need to bloom it for 1-2 minutes. This is to check if your yeast is still alive.

6. 6

   Make the dough. In the bowl of your stand mixer with a dough attachment, mix on low speed the bread flour, granulated sugar, milk powder and salt until combined. Next, add in the yeast mixture and tangzhong and egg. Continue mixing until the mixture forms into a dough for about 2 minutes.

7. 7

   Add butter and knead. When the dough has just formed, add the softened room temperature butter and knead on low until combined about 1 minute. Then increase the speed to medium-high and knead until smooth, 7-8 minutes. The dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the edges of the mixer, add in 1-2 tablespoons of bread flour.) The dough should be smooth and elastic.

8. 8

   1st Proof. Shape the dough as a ball and place in a greased mixing bowl, cover with plastic wrap, and proof in a warm place for about 1-1 ½ hours or until puffy and almost double in size. This may more or less time depending on the humidity and temperature in your home.

9. 9

   Cut 8-10 parchment squares. Cut about 8-10, three inch parchment squares and lightly grease them.

10. 10

    Shape the dough. Deflate the dough and turn it out onto a lightly floured work surface. Gently roll the dough 3/4 inch thick and cut out the donuts with a 2 1/2 inch round cutter. Place each cut out onto a parchment square onto a baking sheet.

11. 11

    Cover and 2nd proof. Cover with a kitchen towel or with another baking sheet and proof in a warm space for another 30-40 minutes or until almost double in size. Refrigerate the dough for about 15 minutes. This will make the dough more manageable in the fryer.

12. 12

    --- Fry the Donuts ---

13. 13

    Heat oil to 350°F (180°C). While the dough is in the refrigerator, heat about 4 inches of vegetable oil in a large heavy bottomed pot until it reaches 350°F (180°C). Use a candy thermometer or fry oil thermometer to measure the temperature and make sure the thermometer does not touch the bottom of the pot.

14. 14

    Prepare your station. Place a paper towel over a wire rack over baking sheet. And in a shallow mixing bowl, mix together the granulated sugar, cinnamon and salt until combined.

15. 15

    Fry. Once the oil has reached 350°F, place 2-3 donuts into the oil to fry for 2 minutes on one side or until gently brown. Flip the donuts and fry on the other side for another 2-3 minutes until golden brown. Then using a spider strainer carefully remove the donuts and place them on top of the wire rack to cool for a few seconds.

16. 16

    Mix with sugar. After the donuts have cooled for a few seconds, quickly toss them in the sugar bowl. Make sure the donuts are still hot/warm to make sure the sugar sticks. Repeat until all the donuts are cooked and coated.

17. 17

    --- Fill the Donuts ---

18. 18

    Make a hole. Poke the side of the donuts with a chopstick or wooden skewer about 1/2 way deep and gently jostle it around side to side to create room for the filling. Make sure to not poke too deep to the other side.

19. 19

    Fill with nutella. Place nutella into a piping bag fitted with a medium round piping tip. Then place the piping tip into the hole and fill the donut with your desired amount of filling. You know there is enough filling when the filling starts to ooze out of the donut.