There’s something special about a warm donut with a gooey center, and this recipe delivers that magic fast. These air fryer Nutella-stuffed donuts are soft, slightly crisp on the outside, and filled with rich, chocolate-hazelnut goodness. No deep frying, no fuss—just simple steps and big flavor.
Whether you’re making a weekend treat or a quick dessert for guests, this recipe keeps things easy and fun. You’ll be surprised how bakery-quality they taste with so little effort.
In this article:
What Makes This Recipe So Good
- Quick and easy: Using store-bought dough saves time without sacrificing taste. You’ll be done in under 30 minutes.
- Less mess, less oil: The air fryer creates a crisp exterior with a fraction of the oil used in deep frying.
- Perfect texture: Soft, pillowy dough meets a warm, melty Nutella center for the ultimate bite.
- Flexible: Make them mini or full-sized, dust with sugar, or add a glaze—there’s room to customize.
- Kid-friendly: Fun to make and even more fun to eat.
Great for parties, brunch, or a surprise dessert.
What You’ll Need
- Refrigerated biscuit dough or pizza dough (8 large biscuits or about 1 pound of pizza dough)
- Nutella (or another chocolate-hazelnut spread), about 1/2 cup
- Milk (1–2 tablespoons, optional, to loosen Nutella if too thick)
- Egg (1, beaten, for egg wash) or milk for a dairy wash
- Cooking oil spray (neutral, like canola or avocado)
- Granulated sugar (for coating)
- Cinnamon (optional, for a cinnamon-sugar coating)
- Powdered sugar (optional, for dusting)
- Vanilla glaze (optional: powdered sugar, milk, and vanilla)
- Tools: Air fryer, parchment rounds or liners (optional), small spoon or piping bag, pastry brush, and a fork for crimping
Instructions
- Preheat and prep: Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly spray the basket or use an air fryer liner. Don’t skip this—preheating helps with even browning.
- Loosen the Nutella (if needed): If your Nutella is very thick, stir in 1–2 teaspoons of milk to make it pipeable.
You want a soft, spoonable consistency.
- Portion the dough: If using biscuit dough, separate into individual biscuits. For pizza dough, divide into 8 equal pieces and roll into 4–5 inch rounds.
- Fill the centers: Place about 1–1.5 teaspoons of Nutella in the center of each piece. Don’t overfill or it may leak during cooking.
- Seal the donuts: Fold the dough over the filling and pinch all edges together, forming a sealed ball or half-moon.
Press seams firmly. Use a fork to crimp if needed. Make sure there are no gaps.
- Brush and spray: Lightly brush each donut with beaten egg or milk for shine and color.
Mist with a little oil spray to encourage browning.
- Air fry in batches: Arrange donuts in a single layer without touching. Air fry at 350°F (175°C) for 6–9 minutes, flipping halfway. They’re done when golden brown and puffed.
- Coat or glaze: While warm, toss in granulated sugar (or cinnamon sugar).
For a glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla, then drizzle over slightly cooled donuts.
- Rest briefly: Let the donuts sit 3–5 minutes before biting. The filling will be hot, and this short rest sets the texture.
- Serve: Dust with powdered sugar if you like. Enjoy warm for the best texture and gooey center.
Storage Instructions
- Room temperature: Keep leftover donuts in an airtight container for up to 1 day.
Reheat in the air fryer for 2–3 minutes at 320°F (160°C) to refresh.
- Refrigerator: Store up to 3 days. Reheat at 320°F (160°C) for 3–4 minutes. They’ll crisp back up nicely.
- Freezer: Freeze baked and cooled donuts for up to 2 months.
Reheat from frozen at 320°F (160°C) for 5–7 minutes until warmed through.
- Make-ahead option: Assemble unbaked, stuffed donuts and freeze on a tray until firm. Transfer to a bag, then air fry from frozen, adding 2–3 extra minutes.
Health Benefits
- Less oil than deep frying: Air frying cuts total fat compared to traditional donuts, making these a lighter treat.
- Portion control: Smaller donuts help manage servings while still satisfying a sweet craving.
- Customizable ingredients: You can choose doughs with fewer additives or use whole-wheat pizza dough for a bit more fiber.
- Balanced enjoyment: Pairing a sweet treat with protein (like a glass of milk or Greek yogurt) can help steady energy and keep you satisfied.
Common Mistakes to Avoid
- Overfilling with Nutella: Too much filling can cause leaks. Stick to 1–1.5 teaspoons per donut.
- Poor sealing: Any gap will ooze.
Pinch seams thoroughly and consider crimping with a fork.
- Crowding the basket: If donuts touch, they steam instead of crisp. Cook in batches for even browning.
- Skipping the flip: Flipping halfway ensures both sides cook evenly and color nicely.
- No preheat: A cold basket delays browning and can dry out the dough before it puffs.
Alternatives
- Fillings: Try raspberry jam, peanut butter, Biscoff spread, dulce de leche, or lemon curd. For a s’mores vibe, add a mini marshmallow with the Nutella.
- Dough options: Use crescent roll dough, brioche dough, or even thawed dinner rolls.
Adjust cooking time slightly for size and richness.
- Toppings: Swap cinnamon sugar for cocoa sugar, drizzle with chocolate ganache, or add crushed hazelnuts for crunch.
- Dairy-free: Use a non-dairy chocolate spread and brush with plant milk instead of egg wash.
- Gluten-free: Choose a gluten-free pizza dough that’s designed for shaping. Handle gently to avoid tearing.
FAQ
Can I bake these in the oven instead of an air fryer?
Yes. Bake at 375°F (190°C) on a lined sheet for 12–16 minutes until golden.
Brush with a little milk or egg for color, and rotate the tray halfway through.
How do I keep the Nutella from leaking out?
Use a modest amount of filling, keep it centered, and seal the dough firmly. Chilling the filled donuts for 10 minutes before cooking can also help set the seams.
What if I don’t have biscuit dough?
Pizza dough works very well. Roll into small rounds, add filling, and seal.
You may need a minute or two more in the air fryer, depending on thickness.
How do I reheat without drying them out?
Air fry at 320°F (160°C) for a few minutes until warm. Avoid microwaving if you can—it turns the coating soggy and can make the dough tough.
Can I make these as donut holes?
Absolutely. Use smaller pieces of dough with about 1/2 teaspoon of filling each.
Reduce the cook time to 4–6 minutes and watch closely.
What’s the best way to fill them neatly?
Use a small piping bag or zip-top bag with the corner snipped to portion the Nutella. It keeps the filling centered and prevents overfilling.
Do I need to brush with egg?
No, but it helps with golden color. Milk or cream works too.
If skipping entirely, add a light oil mist to encourage browning.
Why are my donuts pale?
They likely need a bit more time, or your air fryer wasn’t fully preheated. A light spray of oil also helps achieve a deeper golden color.
Can I stuff them after cooking?
You can, with a piping tip and a squeeze of Nutella, but sealed-before-cooking donuts hold the filling more evenly and stay tidier.
How do I avoid a doughy center?
Don’t overload the air fryer, and make sure each donut is roughly the same size. If they’re browning too fast, lower the temperature to 330°F (165°C) and add a minute or two.
Wrapping Up
Air fryer Nutella-stuffed donuts bring the joy of a bakery treat to your kitchen with minimal effort.
They’re crisp at the edges, pillowy inside, and oozing with warm chocolate-hazelnut filling. With a few simple tips—good sealing, no crowding, and a quick flip—you’ll get perfect results every time. Keep this recipe on hand for brunch, after-school treats, or late-night cravings.
One batch, and you’ll see why they disappear fast.
Air Fryer Nutella-Stuffed Donuts – Soft, Gooey, and Ready in Minutes
Ingredients
- Refrigerated biscuit dough or pizza dough (8 large biscuits or about 1 pound of pizza dough)
- Nutella (or another chocolate-hazelnut spread), about 1/2 cup
- Milk (1–2 tablespoons, optional, to loosen Nutella if too thick)
- Egg (1, beaten, for egg wash) or milk for a dairy wash
- Cooking oil spray (neutral, like canola or avocado)
- Granulated sugar (for coating)
- Cinnamon (optional, for a cinnamon-sugar coating)
- Powdered sugar (optional, for dusting)
- Vanilla glaze (optional: powdered sugar, milk, and vanilla)
- Tools: Air fryer, parchment rounds or liners (optional), small spoon or piping bag, pastry brush, and a fork for crimping
Instructions
- Preheat and prep: Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly spray the basket or use an air fryer liner. Don’t skip this—preheating helps with even browning.
- Loosen the Nutella (if needed): If your Nutella is very thick, stir in 1–2 teaspoons of milk to make it pipeable.You want a soft, spoonable consistency.
- Portion the dough: If using biscuit dough, separate into individual biscuits. For pizza dough, divide into 8 equal pieces and roll into 4–5 inch rounds.
- Fill the centers: Place about 1–1.5 teaspoons of Nutella in the center of each piece. Don’t overfill or it may leak during cooking.
- Seal the donuts: Fold the dough over the filling and pinch all edges together, forming a sealed ball or half-moon.Press seams firmly. Use a fork to crimp if needed. Make sure there are no gaps.
- Brush and spray: Lightly brush each donut with beaten egg or milk for shine and color.Mist with a little oil spray to encourage browning.
- Air fry in batches: Arrange donuts in a single layer without touching. Air fry at 350°F (175°C) for 6–9 minutes, flipping halfway. They’re done when golden brown and puffed.
- Coat or glaze: While warm, toss in granulated sugar (or cinnamon sugar).For a glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla, then drizzle over slightly cooled donuts.
- Rest briefly: Let the donuts sit 3–5 minutes before biting. The filling will be hot, and this short rest sets the texture.
- Serve: Dust with powdered sugar if you like. Enjoy warm for the best texture and gooey center.
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