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Make the dough - Add the rest of the ingredients except the Nutella, granulated sugar, and half of the flour. Mix until a sticky dough forms. Work the dough - Cover the dough, let it rise for 2 hours, or until doubled in size. Remove, knead for a few minutes, then roll out to about ½ inch thick. Cut the donuts out.
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Make the Doughnut Dough. Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting.
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Lightly beat the eggs and add that to the mixture. Add the granulated sugar, ground nutmeg, salt, and half of the flour (about 2 ½ cups or 325 grams). Using the paddle attachment, mix all of the ingredients together on low speed for 30 seconds. Turn the mixer up to medium speed and mix until well combined.
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In a small saucepan, combine 2 ½ tablespoons of all-purpose flour and ⅖ cup water together. Whisk and cook for 1 to 2 minutes until it has thickened. Remove from heat and refrigerate this paste for 30 minutes. Now, combine the remaining flour, sugar, yeast, and salt in a large bowl.
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Preheat oven to 450 degrees F. Coat a donut pan with nonstick spray. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, butter, vinegar and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
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Oddly enough, I thought the Nutella S'mores Donut at Tim Hortons would be one of my favourite menu items, but it wasn't. If you know anything about me, it's that I freaking love Nutella — yes, I eat Nutella out of the jar with a spoon and call it my comfort zone. But this combo just didn't taste good to me, mainly because it was too sweet.
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Instructions. Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside. In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
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Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2 - 3 hours or until doubled in height and feel poufy and pillowy. When ready to fry, heat 3 inches of oil in a heavy pot to 350 degrees. Line a try with paper towels and add the remaining 1 cup of sugar in a small bowl.
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Instructions. In a small bowl combine the yeast and warm water; set aside and allow it to foam up - about 5 minutes. In a large bowl combine warm milk and butter; whisk until butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth.
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Step 4: Once done, place your donuts on the cooling rack. Repeat until all the donuts are cooked. Step 5: With cooled donuts, pour the Nutella hazelnut spread into a piping bag with a tip. Place the tip in the donut a ways and pipe in around 1-2 tablespoons of the hazelnut spread. Step 6: Once all the donuts are filled, dust with powdered sugar.
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Gather the leftover dough and re-roll. Cut more donuts out until you have 12. Place a clean towel over the donuts and allow them to rise while the oil heats up. Pour vegetable oil into a heavy bottomed pot or Dutch oven to equal a depth of 1/2- 3/4 inch depth. Heat it on medium high heat until it reaches 375F.*.
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In a small- medium bowl, add the powdered sugar, warm Nutella, corn syrup, salt, and 2 tablespoons (6 teaspoons) of warm water. Whisk until smooth. If the glaze is too thick, add water a ½ teaspoon at a time. If it is too thin, add a bit more powdered sugar (sifted) and/ or warm Nutella. Stir and taste.
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Place the granulated sugar for tossing into a shallow bowl. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the donuts two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown.