Tanda Tula - Nutella doughnuts

Nutella doughnuts for our guests

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Nutella doughnuts, for real!

Shara Burger | From The Kitchen

Let’s be honest…anything filled with Nutella just tastes better, right? Especially a doughnut! When Chef Ryan decided to create these delicious morsels, we swear it was like a gift from the gods.

There really is not much to say about these mouth-watering treats, except you absolutely have to make them at home if you can’t indulge in them at Tanda Tula Safari Camp. Yes, admittedly, it takes a bit of time to make, but trust us, you will be as thrilled as we were at their invention.

Nutella Doughnuts

Ingredients:

  • 1 pkt (10g) Active Dry Yeast
  • 1 cup Warm Water
  • 2 tablespoon White Sugar
  • 125g Butter, Melted
  • 2 Eggs
  • 600g White Bread Flour
  • 5ml Baking Powder
  • 5ml Salt
  • Desiccated coconut for rolling
  • 1 jar Nutella Spread

Method:

  1. In a large bowl, mix the yeast, sugar and warm water together.
  2. Wrap the bowl with cling film and place in a warm area to allow the yeast to ferment. This will take about 20 minutes.
  3. Once the yeast mixture has turned to a froth, add the flour, baking powder, salt, egg and butter to the bowl.
  4. Mix until a soft dough is formed. If the dough is too sticky, add some more flour and if the dough is too stiff, add a little more warm water.
  5. Lightly knead the dough until it is smooth and elastic.
  6. Place the dough back in the mixing bowl and cover again with cling film.
  7. Allow the dough to rise in a warm area until it is double its size. This will take about 30 minutes.
  8. Gently knock down the dough using your fingertips.
  9. Sprinkle flour on a work surface and roll out the dough until it is about 1cm thick.
  10. Cut out discs with a small scone cutter. Place the discs on a tray.
  11. Place the tray in a warm area to size. It only needs to rise an additional half its size
  12. Heat a heavy based saucepan filled with sunflower oil to 160ᵒC.
  13. Deep fry the doughnuts until they are golden brown on all sides.
  14. Once the doughnuts have cooked through, remove them from the oven and drain them on paper towel.
  15. Once drained, roll the doughnuts in the desiccated coconut whilst they are still warm. Coat the doughnuts completely.
  16. Place the Nutella into a piping bag fitted with a small round nozzle.
  17. Stick the nozzle into the middle of the doughnut and fill with the Nutella.

 

Tanda Tula - Nutella doughnuts on a platter

Tanda Tula - Nutella doughnuts

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