Milk Bread Nutella Donuts Recipe

There's something magical about biting into a warm, pillowy donut that's been stuffed with rich Nutella. Last month, Amy came home from school talking non-stop about the "amazing milk bread Nutella donuts" her friend's mom had made for their sleepover.

Of course, being the mom who can't resist a good challenge, I knew I had to figure out how to make these milk bread Nutella donuts at home. After three rounds of testing (and Bradley volunteering as chief taste-tester), I finally cracked the code to creating the softest, most incredible donuts you've ever tasted.

These aren't your typical heavy, greasy donuts from the store. Using the Japanese tangzhong method, these homemade Nutella donuts turn out incredibly soft and stay fresh longer than regular yeasted donuts. The secret is in that little flour paste that makes the dough extra tender and pillowy.

John always jokes that he can tell what kind of week I've had by my baking projects, and honestly? These Nutella stuffed donuts definitely fall into the "good week" category because they require a bit of patience with the rising times. But trust me, every minute is worth it when you bite into that warm, sugar-coated exterior and hit that gooey Nutella center.

If you're looking for something that'll make your kitchen smell like a professional bakery and have your family asking for seconds (and thirds), you'll want to try these that pair perfectly with these Nutella ones for a donut spread that'll impress everyone.

Jump to:

• Why You Will Love These Milk Bread Nutella Donuts
• Milk Bread Nutella Donut Ingredients You'll Need
• How to Make Perfect Milk Bread Nutella Donuts
• Storage and Reheating Tips for Milk Bread Donuts
• Tangzhong Donut Variations and Tips
• Milk Bread Nutella Donuts FAQ
• Final Thoughts on These Milk Bread Nutella Donuts
• Milk Bread Nutella Donuts Recipe

Why You Will Love These Milk Bread Nutella Donuts

• Incredibly soft texture - The tangzhong method creates donuts that stay tender for days
• Easy pantry ingredients - No special trips to the store required
• Make-ahead friendly - Prep the tangzhong starter the night before
• Perfect Nutella ratio - Just enough filling without being overly sweet
• Bakery-quality results - These taste better than store-bought donuts
• Kid-approved recipe - Both Amy and Bradley give these two thumbs up

Milk Bread Nutella Donut Ingredients You'll Need

Tangzhong (Starter)

• 2 ½ tablespoons bread flour (21g)
• ¼ cup water (60g)
• 3 tablespoons whole milk (45g)

Milk Bread Dough

• ½ cup + 1 tablespoon whole milk, warmed to 105°F (133g)
• ½ tablespoon instant yeast (7g)
• 2 ¾ cups bread flour (331g)
• ¼ cup granulated sugar (50g)
• 1 tablespoon milk powder (7g)
• 1 teaspoon salt (5g)
• 1 large egg, room temperature
• 4 tablespoons unsalted butter, softened (57g)

For Frying and Finishing

• Vegetable oil for frying (at least 4 inches deep)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup Nutella

The key to these soft Nutella donuts is using bread flour instead of all-purpose flour. The higher protein content creates that perfect chewy-yet-tender texture that makes these donuts so special.

How to Make Perfect Milk Bread Nutella Donuts

Making the Tangzhong Starter

1. Combine ingredients in a small saucepan: bread flour, water, and milk. Whisk with a rubber spatula until completely smooth with no lumps.
2. Cook over medium heat while stirring constantly for about 2 minutes. The mixture will thickle into a paste-like consistency.
3. Transfer to a bowl and cover with plastic wrap, making sure the wrap touches the surface to prevent a film from forming.
4. Refrigerate until cool to room temperature, or make it the night before and let it sit at room temperature for 1 hour before using.

Preparing the Fluffy Donut Dough

5. Bloom the yeast by mixing warm milk (105°F) with yeast in a small bowl. Let it sit for 5-10 minutes until foamy and bubbly.
6. Mix dry ingredients in your stand mixer bowl: bread flour, sugar, milk powder, and salt using the dough hook on low speed.
7. Add wet ingredients including the yeast mixture, cooled tangzhong, and egg. Mix on low for 2 minutes until a shaggy dough forms.
8. Incorporate softened butter and knead on low for 1 minute, then increase to medium-high speed for 7-8 minutes until smooth and elastic.

First Rise and Shaping

9. Shape into a ball and place in a greased bowl. Cover with plastic wrap and proof in a warm spot for 1-1.5 hours until nearly doubled.
10. Prepare parchment squares by cutting 10 pieces of parchment paper into 3-inch squares and lightly greasing them.
11. Roll and cut dough on a floured surface to ¾-inch thickness. Use a 2½-inch round cutter to cut out donuts.
12. Place on parchment squares and transfer to a baking sheet. Cover with a kitchen towel for the second rise.

Second Rise and Chilling

13. Proof again for 30-40 minutes until almost doubled in size and puffy.
14. Refrigerate for 15 minutes to make the dough easier to handle during frying.

Frying Your Homemade Nutella Donuts

15. Heat oil to 350°F in a heavy-bottomed pot using a candy thermometer. The oil should be at least 4 inches deep.
16. Prepare your station with a wire rack over a baking sheet lined with paper towels, plus a shallow bowl with the cinnamon-sugar mixture.
17. Fry 2-3 donuts at a time for 2 minutes per side until golden brown all over.
18. Remove carefully with a spider strainer and let cool for just a few seconds before tossing in the cinnamon sugar while still warm.

Filling with Nutella

19. Create filling holes by poking each donut halfway through with a chopstick, gently moving it side to side to create space.
20. Fill with Nutella using a piping bag fitted with a round tip. Fill until the Nutella just starts to ooze out.

Storage and Reheating Tips for Milk Bread Donuts

These Nutella filled donuts are absolutely best enjoyed fresh and warm the day they're made. The combination of that crispy exterior and soft interior is just unbeatable when fresh.

Store any leftovers lightly covered at room temperature. They'll stay good for up to 2 days, though they're never quite as magical as day one.

If you want to reheat them, pop them in a 300°F oven for just 2-3 minutes to warm through. Don't microwave them - it makes the exterior tough and chewy.

Tangzhong Donut Variations and Tips

Here's what I've learned from making these dozens of times with my family as enthusiastic taste-testers:

• Try different fillings - Strawberry jam, dulce de leche, or even peanut butter work beautifully
• Make mini versions - Use a smaller cutter for bite-sized party treats
• Add orange zest to the dough for a citrusy twist that Amy absolutely loves
• Double the cinnamon in the coating if you're a cinnamon lover like Bradley
• Make them glazed instead - Skip the cinnamon sugar and dip in a simple powdered sugar glaze

The most important tip? Don't rush the rising times. I learned this the hard way when I tried to speed things up for a last-minute school event. Properly proofed dough makes all the difference in achieving that signature pillowy soft texture.

Milk Bread Nutella Donuts FAQ

Final Thoughts on These Milk Bread Nutella Donuts

Making these Nutella stuffed donuts at home has become one of our favorite weekend projects. There's something so satisfying about watching that dough rise, smelling the oil heat up, and seeing everyone's faces light up when they bite into that first warm donut.

Yes, they take a bit of time with all the rising and proofing, but most of that is hands-off time anyway. Plus, the actual active work is pretty straightforward - mix, rise, shape, rise again, fry, and fill.

These donuts have honestly spoiled us for store-bought versions. Once you've had a homemade milk bread Nutella donut that's still warm from the oil with that perfect cinnamon-sugar coating, there's just no going back.

Give these a try for your next special breakfast or weekend treat. Save this recipe to Pinterest so you can find it easily when you're ready to become the hero of your kitchen!

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