Ladies and gentleman, I give you the one, the only NUTELLA DONUT MILKSHAKE!
Alright, so it obviously is not the only one. This is inspired by the culinary genius from down under known as the Tella Bella. The one I was talking about the other, remember? Isn't it the most marvelous creation ever to exist in the food world?
I originally dubbed it Diabetes in a Jar. But, after sitting down and eating and drinking this legendary dessert, I've decided it's akin to drinking a flowery latte with a donut, which people do every day! You should consider switching up your routine, people. I am sure there is enough sugar to replace the jolt of caffeine! Winner, winner, chicken and Nutella dinner.
A Nutella Donut Milkshake is everything you didn't know you were missing
Seriously though. This Nutella donut milkshake is everything I imagined it to be and more. Your reaction to the title of this post is justified, and you should make these this weekend. All the people in your house will love you forever. You're welcome.
Grab the recipe below and enjoy!
📖 Recipe
The Nutella Donut Milkshake
Ingredients
For the donuts:
- 3 tablespoons active dry yeast
- 1 cup whole milk warm
- 2 ½ cups bread flour
- 2 ½ tablespoons granulated sugar plus sugar for dusting
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 4 tablespoons unsalted butter at room temperature
- 8 cups shortening for frying
- 1 cup Nutella
For the milkshake:
- 3 cups vanilla ice cream
- 1 cup Nutella
- 1 cup whole milk
Instructions
For the donuts:
- Dissolve 2 tablespoons of the yeast and ½ tablespoon sugar in ¾ cup of the warm milk. Make sure it is 100°F or below so it doesn't kill the yeast. Whisk in ¾ cup of the flour to create a smooth paste. Cover and let rise in a warm spot for 20 minutes.
- Combine the remaining ¼ cup of warm milk and 1 tablespoon yeast in the bowl of a stand mixer fitted with the paddle attachment. Allow the yeast to activate for 5 minutes. Add sugar, salt, vanilla, and egg yolks. Mix until smooth. Next, add in the flour paste from the other bowl. Mix again until smooth. Turn off the mixer and add ½ cup of the remaining flour and the butter. Mix on low for about 30 seconds until it becomes incorporated.
- Switch to a dough hook. Add the rest of the flour, about ¼ cup at a time. Knead the dough on medium speed between additions until the dough pulls away from the sides of the bowl and is smooth. It will be very soft and moist, but should not be sticky to the point where it can't be rolled out. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
- Roll out the dough on lightly floured wax paper to ½ inch thick. Use a 3-inch biscuit cutter to cut the donuts into circles. Re-roll scraps until you have 8 donuts.
- Cover the donuts with a moist towel, and let them rise in a warm spot for about 1 hour, or until they double in size and are light and puffy.
- While the doughnuts are proofing, melt the shortening in a large pot until a candy thermometer reads 350˚F. It should be about 2 inches of oil. Carefully flip the donuts from the wax paper into the oil. Make sure not to crowd the pot, frying 2-3 donuts at a time. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon onto a sugared baking sheet and cover the donuts in sugar on each side. Repeat with the remaining donuts.
- Allow the donuts to cool. Using a paring knife, cut a small hole into the donut and use a piping tip to fill the donut with 2 tablespoons of Nutella.
For the milkshake:
- Place all of the ingredients into a blender, and blend about 30 seconds until smooth.
- Pour into a glass, top with a Nutella
- -filled donut and stick a straw through the middle. (This part makes me giddy!) Enjoy!
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