Nutella Mini Donuts

Recipe's preparation

Method

1) Place the milk, sugar and yeast to the mixing bowl and warm 2 Min. / 37°C / Speed 2.

2)Add the butter chopped into chunks, flour, egg and salt (in this order please) and knead 2 Min. / Kneading Function.

3)Leave to rise in the mixing bowl covered with the lid for 1-2 hours until doubled in size. Or in greased bowl.

4)Once risen, take the dough out of the mixing bowl and tip onto a floured surface or thermo mat.

5)Divide the dough into equal pieces, weighing 20g. Form balls or sausages and place them on a baking tray lined with greaseproof paper and dusted with flour.

6)Press the down gently to make them a bit flat. Cover with a tea towel and leave to rise of another hour.

7)Heat a deep fat fryer, filled with sunflower, grapeseed or canola oil. OR you can use a large saucepan or fry pan to 150-160°C. On my induction cooktop was heat setting number 5. Don’t over heat oil or they will burn easily! Use a candy thermometer if you are unsure.

8 )Cook 4-6 pieces at a time until golden on each side. Approximately 1min each side as they are small.
Allow to cool slightly. While cooling clean & dry bowl.

9 )Shake 4-6 donuts with extra caster sugar in a large snap lock bag to coat. Set aside to completely cool.

Nutella Cream
1) Add cream to bowl with butterfly insert. Whip 30sec / sp 3/ Mc on. Scrape down bowl and repeat in 5 sec increments until thick. Scrape down.
2) Add Nutella & icing sugar and mix 5sec/ speed 3/ Mc on. Pipe into top of cold donuts (as pictured). Or into center of donuts.

ENJOY!