Chocolate Stuffed Donuts

Prep Time 1 hour + proving time

Cook Time 10 minutes

Servings 8


200g of plain flour plus extra for dusting

Pinch salt

3 tbsp caster sugar plus an extra 1 tbsp

1 x (7g) sachet of instant yeast

3 eggs

80g butter, cubed and brought to room temperature

200g chocolate & hazelnut spread, like Nutella

1 teaspoon ground cinnamon


Combine sugar and cinnamon together in a bowl.

Place flour, salt, sugar, yeast and eggs into a mixer and mix on a medium speed until a sticky dough forms. Now add the butter, incorporate a few cubes at a time on a medium to low speed.

Scrape donut batter into a piping bag and pipe 50g portions of dough into a patty pan.

Sprinkle the cinnamon sugar over the top, and let it prove for 1 hour until it doubles in size. Transfer to the air fryer basket and spray with a little oil and fry at 180C for 5-8 minutes.

Place chocolate & hazelnut spread into a piping bag. Poke a hole in the centre of each doughnut with a sharp knife or the nozzle of a piping bag. Pipe a generous amount of the chocolate into each cavity. I like to eat them while they are still warm but they keep well for a few hours.


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