Heart Shaped Nutella Filled Donuts

Light and Airy Fried Heart Shaped Donuts Stuffed with Oozing Whipped Nutella Cream are Soft, Pillowy Clouds of Heaven. Make them for that special someone or just because! They won’t disappoint!

Heart Shaped Nutella Filled Donuts | URBAN BAKES

Valentine’s Day is almost here and whether you’re single or taken, these Nutella Filled Donuts are a MUST MAKE! Don’t like the heart shape, make them square, round or whatever your little heart desires because these sweet, doughy, chocolate filled confection is to die for!

Speaking of the holiday, what are you doing to celebrate? Nevermind, don’t answer that. I may not really want to know LOL. But I’ll tell you mine. It’s awesome!

Heart Shaped Nutella Filled Donuts | URBAN BAKES

NOT! My Valentines Day will be spent at the office, my main job. My main job is like my husband and this blog (another form of work but more enjoyable) is one that I secretly sneak off to, my boyfriend. Ha! Maybe that wasn’t ethically correct but I think you get my point. Like my work life, my love life can somewhat be the same.

Personally, I can’t commit to one thing because I thrive from variety and spontaneity thus know, being single is what’s best for me. At least for the moment. May sound a bit immature to someone but hey, I like to think knowing this detail about myself while dodging any formal relationships is in mine and the other persons’ best interest. It’s the more responsible thing to do right now. Besides, I’m too committed to my work which gives me much gratification. Truly!

But one fact I want to make clear, I am happily single. Key word here, happy. I’m not one of those bitter people acting salty to others being in a relationship. I think that’s great and I’m happy for them. For me, I LOVE the freedom that comes with singleness and while this continues to bring me joy, I will continue to roam free. If you’re into zodiac signs, I’m a true Sag through and through.

Heart Shaped Nutella Filled Donuts | URBAN BAKES

Okay, enough with the mushy talk. Let’s get on to why you’re really here. For these fabulous pillowy donuts! I’m curious though. Was it the shape of the donuts that drew you in or was it donuts in general or the word Nutella that brought you?

I’ve never stuffed any donut in my life and truth be told, I despise jelly-filled doughnuts. *Gasp* shocking, I know! But we are talking about jelly which is not on the same playing field as Nutella. You know Nutella with its indulgent hazelnut chocolate spread is so good, you can eat it right out of the jar. So why not put this into fried sweetened dough?

Heart Shaped Nutella Filled Donuts | URBAN BAKES

Look at that image above. Don’t you want that light and airy fried dough with that smooth, chocolaty creaminess oozing out, in your mouth? I’m getting a little carried away here. It’s the Nutella. This is what it does to me. But you’ve got to try it for yourself. Let me know your thoughts on these donuts, I’d love to know!

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Heart Shaped Nutella Filled Donuts | URBAN BAKES

Heart Shaped Nutella Filled Donuts

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  • Author: URBAN BAKES
  • Total Time: 4 hours
  • Yield: 2 dozen 1x


Light and Airy Fried Heart Shaped Donuts Stuffed with Oozing Whipped Nutella Cream are Soft, Pillowy Clouds of Heaven. Make them for that special someone or just because! They won’t disappoint!


  • 1 cup warm milk (105°F to 115°F or 40°C to 46°C)
  • 4 1/2 teaspoons (14 grams) fast acting dry yeast
  • 4 1/2 to 5 cups (540 to 600 grams) all-purpose flour
  • 1 and 1/2 cups (300 grams) granulated sugar, divided
  • 1 teaspoon salt
  • 3 large eggs (150 grams)
  • 1/3 cup (71 grams) unsalted butter, softened
  • 5 cups (1120 grams) vegetable oil
  • 1/2 cup (148 grams) Nutella or any hazelnut chocolate spread
  • 1/4 cup (60 grams) heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons (56 grams) salted butter



  1. In a large bowl attached to an electric stand mixer, gently stir warm milk with dry yeast until just combined.  Allow yeast to dissolve; about 2-5 minutes.  Add 2 cups (240 grams) flour, 1/2 cup (100 grams) sugar, salt and eggs.  Set the mixer on low to medium speed for 1 minute to combine the ingredients.  Increase speed to medium, add butter 1 tablespoon (14 grams) at a time mixing well after each addition. Stir in remaining flour 1/2 cup (60 grams) at a time until a soft dough begins to form. 
  2. On a clean, dry and lightly floured surface, knead dough for 2 minutes or until the dough is smooth and springy.  Dough should feel moist and tacky but not stick to your fingers. In a large bowl, spray inside with cooking oil.  Place the dough inside and flip to allow the top of the dough to cover in oil.  Cover loosely and allow the dough to rise in a warm, draft-free environment till the dough doubles in size, about 1 hour 45 minutes.  
  3. Lay parchment paper on a cookie sheet; set aside.  Line 2 cooling racks with paper towel; set aside.  Heat oil to 325°F (162°C) in Dutch oven or a heavy bottomed pot.  Oil should fill the pot at least 2 inches from the bottom.  
  4. Lightly punch down dough to release its gas and transfer onto a lightly floured surface.  Roll dough out to about 1 to 1 1/2 cm thick.  Dip cookie cutter into flour and press and cut out dough and place onto the parchment-lined cookie sheet.  Continue to cut out dough until all dough is used.   
  5. Fry 4 to 5 doughnuts at a time in the oil for about 1 minute per side or until golden brown on both sides.  Using a slotted spoon, remove fried doughnuts from oil and transfer onto the paper towel-lined cooling rack to dry and cool completely.  
  6. In a small bowl, whip Nutella, heavy cream and vanilla until just combined.  Fit a pastry (piping) bag with a writing tip and fill with Nutella cream. Insert the writing tip halfway through the cooled doughnut.  Squeeze filling until there is resistance (push back) from the filling; about 1 tablespoon. The doughnut should feel plump and heavier once filled.  
  7. In a medium bowl, pour 1 cup sugar.  In a custard dish, melt salted butter.  Dip pastry brush in butter and brush coat the doughnuts and dip into sugar while wet.  Shake off excess. ENJOY! 
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Cuisine: American

Donuts recipe adapted from p. 132 Betty Crocker The Big Book of Bread. Nutella filling adapted from Half Baked Harvest.

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3 thoughts on “Heart Shaped Nutella Filled Donuts”

    1. Hi Vanessa,
      Because homemade fried items don’t last very long, I recommend making this only a day early. You can make the filling a couple of days earlier and store it covered in the fridge. If by the time you need to use it, it has flattened, simply whisk it to incorporate air. This will help lighten/fluff it up a bit. Hope this helps!
      – Connie | URBAN BAKES

  1. Pingback: 55 Valentine's Day Desserts and Drinks | foodiecrush.com

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