Mix 1 pound donut sugar and 1.5 ounces cocoa powder together, sift together and reserve.
Mix 50% Nutella and 50% Dawn Dobash filling together, whisk until no lumps remain.
Mix desired amount of sourdough donut mix according to manufacturer’s instructions. Bulk ferment 40 minutes or until dough has risen by at least 50%. Give the dough 2 tri-folds and bench for 35 minutes. Roll to half inch thick. Cut rounds as desired and proof for 60 minutes or until little bubbles form under the dough and it has doubled in size. Fry at 375F and let cool completely. Fill with prepared nutella donut filling, roll in prepared chocolate donut sugar.