Italian doughnuts with nutella

I remember every Sunday after church the nuns would always be making Zepplole you can fill them or dust them in cinnamon sugar either way they are balls of absolute deliciousness.

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Serves 16 people
45 min preparation
15 min cooking (plus proving)

  • 14g (2 sachets) dried yeast
  • 350 ml milk
  • 110g (½ cup) caster sugar
  • 2 eggs
  • 80g butter, at room temperature, coarsely chopped
  • 680g plain flour


For deep-frying

  • ½ cup Nutella
  • Cinnamon sugar
  • 110g (½ cup) caster sugar
  • 1 tsp ground cinnamon


1. Stir yeast and 60ml warm water in a bowl to combine and set aside until mixture begins to foam (5-7 minutes). Meanwhile, warm milk in a small saucepan over medium heat until lukewarm, remove from heat and set aside.

2. Combine sugar, eggs, butter, 1 tsp fine sea salt, yeast mixture, milk and half the flour in the bowl and mix using a fork or wooden spoon. Keep mixing and gradually add the remaining flour. Keep kneading the dough for 5 minutes. Alternatively you can add everything in an electric mixer and mix for 2-3 minutes. The dough will quite sticky but that is fine.

3. Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).

4. After 1 ½ hours roll dough into 30g balls and place on a tray with baking paper and leave to prove for another 30 minutes.

5. For cinnamon sugar, combine ingredients in a large bowl and set aside.

6. Heat oil in a large saucepan or deep fryer to 170C. Deep-fry doughnuts in batches, turning once, until golden and cooked through (3-4 minutes; be careful, hot oil will spit).

7. Remove with a slotted spoon, transfer to cinnamon sugar, toss to coat, then transfer to a large plate. Repeat with remaining doughnuts.

8. Place Nutella in a piping bag and pip directly into the doughnuts or serve on the side

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