Nutella Loukoumades

Fancy, fluffy Greek donuts stuffed with Nutella are everything.


  • 1 packet(7 g/21/4 ounces) active dry yeast
  • 1 tablespoon sugar
  • 2 cups warm water
  • 3 cups plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Vegetable oil
  • Honey
  • Crushed hazelnuts
  • Nutella
  • Cinnamon to dust


  1. In a large bowl, mix yeast and sugar into half cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 11/2 cups warm water along with the flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1-11/2 hours. (The dough should be very soft and bubbly.)
  2. Pour oil into a deep fryer, or saucepan making sure there is at least 2 inches between the oil surface and the top of the pot. Heat the oil.
  3. Working in batches, slide dollops of the batter (about the size of a heaped tablespoon) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Turning occasionally, until batter is a crisp, golden brown on all sides, about 3-4 minutes.
  4. Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm.
  5. To serve, place 4 or 5 fried puffs into a bowl, drizzle honey over the donuts, and sprinkle with crushed hazelnuts.
  6. Loukoumades are best if eaten warm, the same day they are made.