¾ cup lukewarm water¼ cup brown sugar2 teaspoons yeast3 eggs at room temperature, beaten100g butter at room temperature, cut into squares1 tablespoon vanilla essence1 teaspoon salt4 cups flour and extra for dusting ½ cup castor sugar(to roll doughnuts in) 1,5 litres oil1 jar Nutella
1. In a bowl add in your water, sugar and yeast. Allow yeast to get foamy(10 minutes or so) 2. Add in your flour, vanilla, eggs and salt. Bring dough together. Use an attachment or knead by hand. When dough comes together add in your butter slowly until all is well combined and dough is glossy. Cover bowl with cling wrap and allow to double in size,+-2 hours. At this stage punch dough down. Place dough in the fridge,covered for 6-8 hours. This step is crucial as it gives your dough the airiness and prevents it from getting oily. 3. Remove the dough from the fridge and roll into tight balls about 60g each. Dust surface with extra flour before placing dough down. Leave enough space for balls to proof until double in size. 4. In a deep pot add oil and allow to get hot. When putting doughnuts into pot be gentle so you don't deflate them. Fry until a deep golden color and cooked through. Leave fried doughnuts on toweling tissue. When slightly cool poke a whole on the side, I used scissors. Then roll in castor sugar.
5. Add Nutella into a piping bag, pipe Nutella into doughnut. Eat doughnuts right away.
INFO & TIPS
Don't allow oil to get too hot or too cold. Keep adjusting your temperature.
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