Nutella filled donuts go beyond the realm of indulgent and edge on sinful. This donut tastes remarkably like the chocolate filled french pastries I remember from France, but with far less work than the filled crescent rolls from this website. Feel free to use this filling with the Yeastless Donut Recipe, if you prefer.

If you cannot tolerate dairy, use this great Nutella clone recipe, instead: Vegan Nutella recipe that rocks

1 tbsp yeast
1 tbsp sugar
2 tbsp water
1 tbsp Better Batter Gluten Free Flour

3 c (12 oz or 340g) Better Batter Gluten Free Flour
1/4 c butter or margerine, melted
1/8 tsp salt
3 Tbsp sugar
2 eggs
2 1/4 c water

Flour, for rolling

Nutella or Notella
oil for frying
powdered or granulated sugar

1. Combine the first four ingredients in a large bowl, and let them sit for about 5 minutes. Add the flour, salt, and sugar and stir well.

2. Crack the eggs into the water. Stir this into the flour mixture, until the mixture is relatively smooth. Beat in the melted butter or margerine and let sit in a warm place to rise.

3. Flour a parchment paper or silpat lightly. flour your hands. Dump the dough onto the floured surface and dust the top with flour. Press out to about 1/4 inch to slightly less than 1/2 inch thick. This will still be very sticky inside! Meanwhile heat oil, at least 2 inches, in a skillet or fryer to about 400 degrees.

4. With a small biscuit cutter (about 2 inches), cut circles out of the dough. Place a tsp. of Nutella on half of the circles. Dampen hands and wet the rims of the other half of the circles. Press one empty circle on top of a filled circle, and gently pat around the sides to make a nice jelly donut shaped donut.

5. Fry in hot oil until golden brown on one side, then flip and fry on the other side. Remove with a slotted spoon, and roll in sugar. Serve very fresh.