Nutella Stuffed Shakoy {Twisted Donuts}




Yield 15

Soft and fluffy twisted donuts that are crispy on the outside and stuffed full of Nutella. These Filipino fried treats are so easy and delicious, they will not disappoint



  1. Put the water in a bowl and mix in the brown sugar. Add the yeast and stir, leave for 5 minutes until bubbly.
  2. Mix the flour and salt in a bowl and stir in the bubbly yeast mixture until it comes together to form a dough. Turn out onto a lightly floured surface and knead until it is smooth and elastic. It doesn't need kneading after this, over kneading will make the donuts tough.
  3. Place the dough in a lightly greased bowl, cover and leave in a warm place until it doubles in size. This takes about 15 minutes, this make take less or more time depending on temperature.
  4. Turn the dough out onto a lightly floured surface and divide into 15 even pieces.
  5. Using your hands, stretch the pieces out into a rough rectangle, approximately 6" x 1" in size, use your finger to make a small dip along the centre. Spoon 1-2 tsp of Nutella along the centre and fold the dough to meet in the middle lengthwise, seal.
  6. Roll into a log, giving it a bit more length. Fold the log in half, twisting each side around each other. Seal at the ends. The donuts will continue to grow a little as you make the others.
  7. Heat oil to 190C/375F in your fryer or a large saucepan (use enough oil so you have at least a few inches of oil below the donut). Line a large plate with a few layers of kitchen towel.
  8. Mix the sugar and cinnamon on a plate or shallow bowl.
  9. Fry the donuts until they are a dark golden brown, about 3 minutes each side. Fry MAX two at a time, any more and you'll risk reducing the temperature of the oil and then you'll end up with greasy donuts.
  10. Place the fried donuts on the kitchen towel lined plate to blot off excess oil.
  11. While they're still hot roll in the cinnamon sugar mix, then leave to cool slightly
  12. Enjoy warm


Best eaten the same day, but will keep for a couple days in an airtight container
Recipe adapted from The Not So Creative Cook

Recipe by A Tipsy Giraffe at