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Nutella Cheesecake Donuts

Easy, fried yeast donuts made from scratch, made irresistible by a Nutella cheesecake filling and smooth chocolate ganache topping. Don't forget the sprinkles!

Serves 18-20 2" donuts     adjust servings

Preparation 1 hour 30 mins Cook Time 10 mins Total Time 1 hr 40 mins


    Buttermilk donut dough

    • 1 Tablespoon dry active yeast (1 packet)
    • 1/2 cup warm water
    • 1/2 cup milk
    • 1/2 Tablespoon white distilled vinegar
    • 3 Tablespoons Churn84 unsalted butter, melted
    • 2 eggs, lightly beaten
    • 3 Tablespoons sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • Pinch of nutmeg
    • 2 1/2-3 cups bread flour

    Nutella cheesecake filling

    • 2 ounces Churn84 unsalted butter, room temperature
    • 4 ounces cream cheese, cold
    • 1/4 cup Nutella, or other hazelnut spread
    • 3 Tablespoons confectioner's sugar
    • Pinch of salt

    Chocolate ganache glaze

    • 4 ounces dark chocolate, finely chopped
    • 2 Tablespoons Churn84 unsalted butter
    • 3 teaspoons hot brewed coffee (or hot water)
    • 1 teaspoon corn syrup
    • Sprinkles, for garnish (optional)


      Buttermilk donut dough

      1. In the bowl of a stand mixer (fitted with a paddle attachment) or a large bowl, dissolve yeast in warm water. In a small bowl, combine milk with vinegar and whisk; let both sit for 5 minutes.
      2. Add milk-vinegar mixture, melted butter, egg, sugar, baking powder, salt, nutmeg, and 1½ cups of flour. Mix well.
      3. Add flour ½ cup at a time, mixing between each addition, until a soft dough consistency is reached.
      4. Fit the mixer with the dough hook attachment and mix for about 5 minutes (or knead on a floured surface) until a smooth dough is achieved.
      5. Set dough on a floured surface and roll to ½-inch thickness. Cut rounds with a cookie/biscuit cutter, jar, or glass mouth; Set on a lightly floured baking sheet. Re-roll remaining dough and continue cutting until none is left.
      6. Cover dough with a tea towel or plastic wrap for 45-60 minutes, allowing them to rise to double their size.
      7. Heat deep fryer to 375 degrees F, or 2-3 inches of oil in a dutch oven.
      8. Working in batches of 4, fry donuts for 2 minutes until lightly golden brown, turning once halfway through.
      9. Remove to paper towels to drain, and cool completely before filling & glazing. (Make filling and glaze while you wait!)

      Nutella cheesecake filling

      1. Combine butter, cream cheese, and Nutella in a medium bowl, and beat with a hand mixer until smooth.
      2. Add sugar and salt, beating again until fluffy.
      3. Spoon filling in to a pastry bag. Using a chopstick, poke a hole in the side of each donut, about ¾ of the way through, and twist it a bit to hollow out the center slightly.
      4. Insert pastry bag and squeeze gently, filling each donut until it pushes the bag out and oozes slightly out of the hole.

      Chocolate ganache glaze

      1. Place chopped chocolate in a medium, microwave safe bowl.
      2. Pour hot melted butter and brewed coffee over the chocolate, stirring until melted and smooth. Microwave in 10 second bursts if it needs a little help melting.
      3. Stir in corn syrup for shine.
      4. Dip your donuts in this delicious stuff, and then lick the bowl clean!
      5. Garnish donuts with sprinkles if desired, serve & enjoy!


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