These delicious Nutella-filled donuts are an easy, crowd-pleasing dessert you can make with just three main ingredients. Crispy on the outside, tender inside and filled with creamy hazelnut chocolate — they’re a simple treat for breakfast, dessert or anytime you crave something sweet.
About this recipe
This Nutella donut recipe is quick, forgiving and perfect when you want a homemade dessert without fuss. The core ingredients are pre-made biscuit dough, Nutella (or another chocolate-hazelnut spread) and powdered sugar for dusting. Using canned biscuits keeps the method fast and reliable — no yeast proofing or rolling required.
You can fry these for a classic donut texture, or bake or air-fry them for a lighter variation. The recipe is versatile: swap the filling for jam, pastry cream or chocolate ganache, and change the coating to cinnamon sugar or vanilla sugar for different flavor profiles.
FAQ
What canned biscuits work best?
Any refrigerated biscuit dough will work. Regular sized biscuits or larger varieties such as Grands both produce tasty results; larger biscuits yield bigger donuts. Choose the size you prefer or what’s available in your pantry.
Do I need to refrigerate Nutella?
No. Nutella stores well at room temperature. Refrigerating can make it too firm and difficult to pipe into the donuts.
Can I make mini donuts or donut holes?
Yes. Roll the biscuit dough into small balls, fry or bake them, then pipe in a small amount of Nutella for filled donut holes. Smaller portions are great for parties or for sampling flavors.
Can I use an air fryer or oven?
Yes. Air-frying at around 350°F with a light spray of oil and turning once produces golden, tender donuts. Baking will yield a different, less greasy texture but still delicious — adjust time until they are golden and cooked through.
What you need
Ingredients
- 1 can pre-made biscuit dough (regular or large size)
- About 2/3 cup Nutella (or preferred chocolate-hazelnut spread)
- 1 cup (about 120 g) powdered sugar
- Oil for frying (neutral oil such as vegetable, canola or peanut), if frying
Kitchen tools
- Dutch oven or deep pot (for frying) or air fryer/oven for alternative methods
- Candy thermometer (if frying) to monitor oil temperature
- Baking tray and cooling rack
- Piping bag, small spoon or baking syringe for filling
- Sifter for powdered sugar
Variations, notes and tips
- Frying depth and amount: For frying you’ll generally need about 3–4 inches of oil depth. The exact volume depends on your pot size; roughly 3–4 cups is common for a medium Dutch oven.
- Oil choice: Use a neutral oil with a high smoke point, such as canola, vegetable or peanut oil, for best frying results.
- Toppings: Powdered sugar is classic, but try cinnamon sugar, vanilla sugar or a spiced sugar mix for variety. Toss each side for an even coating.
- Fillings: Swap Nutella for chocolate ganache, jam, fruit preserves or any thick spread you enjoy. For very liquid fillings, chill slightly before piping to avoid leaks.
- Donut holes: If you prefer unfilled donuts, cut a small center hole before frying or baking to make classic ring donuts and bite-sized holes.
How to make Nutella powdered donuts
1. Prepare a cooling rack set over a baking tray to catch excess oil and keep donuts crisp.
2. If frying, pour oil into a heavy pot and heat over medium until it reaches about 350°F (175°C) on a candy thermometer.
3. Stretch each biscuit gently to increase its diameter by roughly 1/2 to 1 inch so it fries into a donut-shaped puff rather than staying compact.
4. Fry each donut individually for about 1 minute per side, until golden brown. Avoid overcrowding the pot so the oil temperature remains steady.
5. Transfer fried donuts to the cooling rack to drain excess oil.
6. Once the donuts have cooled slightly but are still warm, use a piping bag or a small syringe to inject about 2 tablespoons of Nutella into the center of each donut. If the Nutella is very thick, warm it slightly to make piping easier, but do not overheat.
7. Sift powdered sugar generously over each donut, flip and dust the underside for an even finish. Serve warm for the best texture and flavor.
Recipe summary
Yield: 8–10 donuts. Prep time: about 5 minutes. Cook time: about 10 minutes. Total time: approximately 15 minutes. This straightforward recipe is ideal for busy cooks who want a homemade dessert with minimal ingredients and maximum reward.
Nutella powdered donuts
Ingredients
- 1 can pre-made biscuits
- 1 cup (about 120 g) powdered sugar
- 2/3 cup (about 200 g) Nutella
- Oil for frying (about 4 cups, depending on pot size)
Instructions
- Set a cooling rack over a baking tray.
- Heat oil to 350°F (175°C) if frying.
- Stretch each biscuit slightly to enlarge it.
- Fry each biscuit about 1 minute per side until golden.
- Drain on the cooling rack.
- Pipe roughly 2 tablespoons of Nutella into each donut while still warm.
- Sift powdered sugar over both sides of each donut and serve warm.
Notes
Adjust frying time and oil temperature as needed for your equipment. For a lighter option, use an air fryer or oven and watch closely to avoid overbrowning. Try different fillings and coatings to customize these donuts to your taste.