Sunday, 31 July 2016

No Fuss Nutella Doughnuts (And Bonus Mug Cake!)

You've all heard the saying, 'You can't buy happiness, but you can buy a jar of Nutella, and that's almost the same thing'. Well, I take your Nutella jar and I raise you Nutella filled doughnuts. These babies are equal to, and possibly greater than happiness. Did I mention they can be whipped up in 20 minutes?

I love my Nutella like a fat kid loves... Nutella. In fact, I was that fat kid until I discovered some weights and the notion of moderation. I am so obsessed that I can tell you all about its creation, when International Nutella Day is, AND I can show you my collector glass jars from the 90's. Want to know more? Read the Two Ingredient Nutella Brownie blog :)

I've been playing with this particular recipe for about a month. Thanks to the all-knowing Food Technology teacher I work with, self raising flour made its appearance and is here to stay. You can use plain flour if you're after something a little more dense.

  • Nutella
  • 1 egg
  • 1/3 cup caster sugar
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon melted butter/ margarine
  • 150mls milk
  • (optional cinnamon/ nutmeg etc)
  • Canola oil for frying
  • Sugar for dusting

1) Spoon small globs of Nutella onto a plate lined with grease proof paper. The size is up to you, however I suggest starting small for your first attempt. Freeze for at least 15 minutes. Once frozen the globs are so user friendly.

2) Beat the eggs and caster sugar until glossy. I use an electric beater for speed. Add your other ingredients, alternating between wet and dry. You want your batter to be soft enough to coat the frozen Nutella easily. Use your discretion when adding or reducing the amount of milk you wish to use.

3) Heat the oil, on a medium/ hot setting. I prefer to shallow fry, for better control when turning the doughnuts over. 

4) Use a dessert spoon to scoop up the batter. Place a Nutella glob in the middle and (very messily) draw some of the batter up and ever the Nutella. The runnier the batter, the easier this is to do.

5) Using your finger, slide the doughnut off the spoon and into the oil. Fry until the bottom is golden brown, or until it's cooked. Turn the doughnut over and repeat. Use the usual toothpick test. If you poke the doughnut and the toothpick comes out clean, you're done. If not, give it a little longer.

6) Cool and drain the doughnuts on grease proof paper.

7) Dust in sugar. 

8) Enjoy!

When you get the hang of this, you can increase the amount of Nutella that you put in each doughnut. You can also fry about 3 or 4 at the same time with relative ease. I have tried the same recipe with jam, and it is almost as delicious. Try your own and be sure to let me know what works. You can't be developing diabetes all on your own.

As for that leftover batter...

Mug Cake

It's as simple as it sounds. Fill a mug with the batter, about a third of the way. I put a dollop of jam in the middle. Microwave for 90 seconds. 

Mug Cake Before Microwaving

Mug Cake After Microwaving

Mug cake... You have no bad angles...

I appreciate you, inside and out.

That's all for now. May yours be as ducking delicious as mine.


  1. Thank you, Mary! I'll be making these before too long. I can attest they are delicious!

    1. Thank you Narelle :) Feel free to share the post (and maybe even the doughnuts hehe)

    2. These donuts look very yummy, and the nutella filling is very clever.😊

    3. Thanks! Try them out :)

    4. I shall indeed. Can't wait.

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