Gluten Free Nutella Doughnuts & A Cookbook Giveaway!

Thursday, June 24, 2010

Nutella Doughnuts

I'm in Utah folks! Got in Salt Lake City yesterday afternoon and I'm heading to The Canyons Resort in Park City Utah where the Evo 10 Conference is held this year. To say that I am honored and stoked is putting it mildly. Yesterday as I was watching my inbox implode in between two planes, I just smiled and thought "breathe - take the travel time as a time out". I am looking forward to this week, complete with the workshop in Boulder. Work does pile up when you can't look! It's fine though. It's actually better than fine. It's impossible to complain when mixing work and play in such beautiful scenery as the mountains of Utah and Colorado.

Nutella Doughnuts

Before I left I treated B. to a couple of special treats and of course stocked the fridge and freezer. When I made these Nutella Doughnuts from Lorna's cookbook, The Newlywed Kitchen, they almost ended up being dinner. We just could not stop eating them. Pop. Pop. Pop. Oops... Tender, moist, tangy and filled with Nutella....the one thing we truly fight over in the kitchen. If you finish the jar and do not replace it, be ready to face a mini temper tantrum. And not necessarily from me...!

Nutella Doughnuts

Last week I raved about the simplicity of the Parmesan Roasted Asparagus Tomatoes and Eggs I made from her cookbook. Well, let me raved about how spending a little bit of time in front of the stove to fry these babies up was worth it. Ten times that even. The recipe comes together in no time and the size of the doughnuts makes them the perfect little bite to have after dinner or as a treat (but you won't stop at one, let me tell you that!). The oozing Nutella in the center? Literally the proverbial icing on the cake. Per-fect.

Sour Apples

I love drop doughnuts and the simplicity of Lorna's recipe makes them so easy to adapt gluten free. If you are afraid of deep drying. Fear no more. The temperature given for the oil is right on for these. They turn into perfect airy pockets with a slight tang coming from the ricotta and lemon zest. Love how the Nutella plays so well with the lemon zest. Just the right touch of it too. They are so good plain too. Filled with some strawberry jam I made last month. I even filled some with compote I made after the neighbors gifted me with a basket full of sour apples.

Nutella Doughnuts

Another successful bite from Lorna's book! And guess what? Today is your chance to get your hands on a copy to see and taste what I am talking about! That's right! Lorna is graciously giving away a copy of her book to one of you. All you have to do is leave a comment on this post (anonymous please sign a name) - between today Thursday June 24th and Sunday June 27th, midnight Easter time. A winner will be picked at random from the comment pool by my better half.


Salt Lake City Bloggers Meet-Up

While in Salt Lake City I stayed with Maria and Josh, the team behind Two Peas And Their Pod and we are heading together to the conference, meeting up with Kristen, Katie, Amy and a whole bunch of people I'm thrilled to meet for the first time. Since this morning is pretty much the most quiet time I foresee for the rest of the week, I thought I'd post some snapshots of our "Bloggers Meet Up". I'll try to post snapshots of the conference, attendees and speakers as I go along.

Salt Lake City Bloggers Meet-Up
Maria and Christie.

Maria organized a little get together for me and Christie from The Table Runner graciously hosted it at her beautiful home. We spent hours talking about life, blogging, food, kids and so much more. Made me go to bed with a full heart and a skip in my step. Thank you ladies for your generosity!

Salt Lake City Bloggers Meet-Up
Group Shot

From left to right: Becky at Project Domestication, Barbara from Barbara Bakes, Maria from Two Peas and Their Pod, Brooke from Cheeky Kitchen, Holly from Phemomenon with baby Kayla, Bonnie from City Home Country Home, Dara from Cookin' Canuck, Becky from The Vintage Mixer and Chrisie from The Table Runner up front.

Salt Lake City Bloggers Meet-Up
Dara.


Salt Lake City Bloggers Meet-Up
Becky


Salt Lake City Bloggers Meet-Up
Jaime from Sophistimom makes the best Italian sodas....


Good luck in Lorna's cookbook giveaway!

Nutella Doughnuts


Nutella Doughnuts, courtesy and copyright Lorna Yee from "The Newlywed Kitchen" cookbook.

Makes about 14 doughnuts

Note: to adapt these gluten free, I replace the flour with 1/2 cup superfine sweet rice flour, 1/4 millet, 1/4 cup sorghum flour, and added 1/4 teaspoon xanthan gum for a smooth dough.

3 large eggs
1/4 cup sugar
8 ounces whole-milk ricotta
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
Canola, vegetable, or peanut oil for frying
Powdered sugar for dusting doughnuts
1 cup Nutella

In a large mixing bowl, stir together the eggs, sugar, ricotta, salt, and vanilla extract. Add the flour and baking powder, and mix until just combined.

Heat 3 inches of the oil in a deep pot until it registers 375 degrees F on a deep-fat thermometer. Drop a tablespoon of batter into the oil and cook for about 3 minutes on one side, and 2 minutes on the other side. (Do not make the doughnuts much bigger, as the outside will brown too quickly and they won’t cook through.) Don’t overcrowd the pot--you will probably need to fry the doughnuts in three batches. Cut one doughnut open to make sure it’s cooked through before removing the rest of the batch from the oil. When the doughnuts are cooked, scoop them out and allow them to drain on paper towels. Repeat with remaining batter.

Dust the doughnuts with powdered sugar and pipe Nutella into the center of each one. These doughnuts are meant to be devoured warm out of the fryer, so make them just before you’re both ready to eat them.

Variation: Add 1 1/2 teaspoons grated lemon or orange zest to the dough and fill the doughnuts with your favorite jelly or lemon curd.

443 comments:

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Naomi said...

I am definitely going to have to try this...

Kelly said...

These look absolutely sinful! I can't wait to try my hand at them. Beautiful photography as always. :)

Alex Beckman said...

I love Nutella. And I love doughnuts!

Sarah said...

Mmmm...donuts...they sound so delicious! Unfortunately, I have not yet tried nutella. My "sense of adventure" is clearly lacking. :) I guess I will have to try the recipe soon!

Amy said...

I cant wait to try these

Suzanne said...

Nutella doughnuts?! YUMM!!!
I hope I win, so i can make some!

onecaketwocake.com said...

the doughnuts look amazing and your photos are so beautiful! I'm one of those people who's afraid of deep-frying, but now I may have to try it...

Anonymous said...

Doughnuts paired with Nutella? What a match made in heaven!

Patricia from VA

Camila said...

I love Nutella

Kate said...

I LOVE Nutella and these doughnuts look like they are deadly good! I will definitely be trying out this recipe!

Kirsa said...

wow, these look fabulous ! and the book... you can never have too much cookbooks

Romaine said...

You make them sound worth the calories!

Engineer Baker said...

I'm so jealous of all the traveling and visiting you're getting to do! I so wish I could be in Boulder with you and Jen and Anita and everyone else :/ HAVE FUN though! And I think I'll have to add doughnuts to the "to-make" list when I get a kitchen again :)

Esme said...

What beautiful photos-I am not a donut fan-but you make them look good.

Anonymous said...

These doughnuts sound AMAZING!!!

(Alissa Probst) alissab03@yahoo.com

kristina said...

I remember Nutella crêpes on a long ago trip to Paris---donuts would be sweet to make!

Shannon Fricke said...

Absolutely gorgeous blog!

Wendy said...

Mmmm! Doughnuts + nutella = heavenly! Thanks :)

Annie said...

YUM!!!

Anonymous said...

Great receipe! I will try... although I have to cook with may spanish-english dictionary! I'm from Barcelona, Spain.

I love your receipes and while I try to prepare some of them, I practise my english!

Could you please write on the wheigt etc... in grams, too? Here in my country we don't use "cups" and it's a little bit difficult to measure.

Thank you very much!!
ilona

Avanika [YumsiliciousBakes] said...

These look absolutely fantastic!! Nutella is my holy grail. I'm off to make these!

Juliana said...

Yum! Thanks for posting.

From Me To You said...

I love this series of photographs! The apples, the whisk, the the contrasts. You are my absolute favorite! I shared your blog with a food stylist friend who agreed that you are truly amazing!

Kim said...

Yummy! Those donuts look delicious!

SLCFoodie said...

It was a perfect evening! Great food, good company, beautiful weather, and a lovely special guest :) It was a pleasure meeting you.

On another note, the Nutella Doughnuts look amazing. I've never tried making doughnuts at home so maybe they will be my first endeavor.

Sweet Pea Chef said...

Just. Beautiful. Pictures. I love your blog.

Chiara said...

My boyfriend and I just moved in together. I would love to win a cookbook he and I could use in the kitchen! :)

adelle said...

nutella's my all time favorite!!!

Kristina said...

The napkins that appear in a couple of the photos--- where are those from?! so cute!

Deeba PAB said...

Gorgeous get together and beautiful pictures!

Alicia said...

Ooo Nutella, yum yum!

macky said...

This seems really really tempting. I have been coming back to this same post for days now...and now I've decided to make them but I can't find any ricotta. What can I substitute for them that would make it just us scrumptious?

The Urban Baker said...

Hi Helene! I made these today for breakfast and they were a huge hit. I will be posting soon and will let you know! xx

Lindsay said...

Oh my! Nutella donuts AND i can make them gluten free?!? So excited to try these! Also, these photos are fantastic! :D

Audrey said...

Found this on Etsy and I'm glad I did! Nutella is already on my shopping list so I can't wait to make these babies! Love the photography! I'll be back!

Louise said...

I made these tonight for my GF sister's birthday. Subbed sour cream for ricotta and spelt for sorghum due to existing pantry ingredients. The batter was probably a little thinner than it should have been as a result so in turn my doughnuts didn't cook up as round as yours but rolled in cinnamon sugar (too short on time tonight for the nutella step)they were an absolute hit with the birthday girl and everyone at the table. She could hardly believe she got to eat doughnuts! Thank you.

Anonymous said...

Please let me know what kind of GF all purpose flour you have used for this recipe.

Luci

Helene said...

Luci: it's in the recipe portion of the post or I'm not understanding what you mean.

susan said...

Nutella? Fried doughnuts? Yum-O!!!

Carmen T said...

I was just wondering what to do with 2 Costco sized jars of Nutella - nutella doughnuts - done!

AllieT said...

I'd love to try this recipe, but have a little trouble with american quantities in baking. I can convert ounces to grams okay. However, when you say 8 ounces of ricotta, do you mean 8 ounces by weight (in which case I convert to grams)? Or by volume - so 8 fluid ounces (in which case I convert to millilitres)?

Helene said...

Allie T: it's 8oz in weight.

Adrienne said...

Anything with Nutella! I am heading to Italy in 2 weeks to Alba where the Ferrero company resides...makers of Nutella. I have been looking for some interesting recipes incorporating that delicious spread!

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