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–+ servings
My Nutella donuts are so good, you will want to inhale more than one! A light Nutella chocolate cake baked donut is topped with smooth and glossy Nutella spread and decorated with a white chocolate drizzle and chopped toasted hazelnuts. Chocolate hazelnut heaven! Recipe by movers and bakers
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Baked Nutella Donuts

Skip the deep fryer and head straight for these incredibly soft, cake-textured baked nutella donuts. Featuring Nutella both inside the light cocoa-infused batter and as a silky glaze on top, these donuts are finished with a white chocolate drizzle and a crunch of toasted hazelnuts, they are pure Nutella heaven.
Servings 10 servings
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 1 hour

Ingredients

  • 1 large egg
  • 80 ml (¼ cup + 1 tbsp) milk
  • 50 g (2 tbsp + 2 tsp) Nutella
  • 1 tsp vanilla
  • 4 tbsp unsalted butter, melted
  • 135 g (¾ cup + 3 tbsp) plain (all purpose) flour
  • 15 g (2 tbsp + 1 tsp) cocoa powder
  • 65 g (¼ cup + 1 tbsp) brown sugar
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 180 g (½ cup + 2 tbsp) Nutella, warmed up
  • 15 g (2 tbsp) white chocolate, melted
  • chopped toasted hazelnuts

Instructions

  • Brush the donut pan with some melted butter and set it aside. Preheat the oven to 180C/350F whilst making the donut mixture.
  • Mix together the egg, milk, vanilla and hazelnut chocolate spread in a small bowl or jug until smooth. Drizzle in the melted butter, whisking as you do, to combine everything together smoothly. Set aside.
  • In a separate large bowl, sift together the plain (all purpose) flour, cocoa powder, brown sugar, baking powder, bicarbonate of soda (baking soda) and salt.
  • Tip the wet ingredients into the bowl with the dry ingredients. Mix through until just combined and smooth. Transfer the mixture into a piping bag, if using.
  • Spoon or pipe the mixture into the donut pan, making sure it is no more than ⅔ full. Bake in the preheated oven for 9-10 minutes until springy to touch and a skewer comes out clean. Cool for a few minutes in the pan, then gently remove and leave on a wire rack to cool completely before decorating.
  • Whilst the donuts cool, gently heat the spread (see notes) until a thick pourable consistency. Carefully dip each donuts into the spread to cover the top, then place on a cooling rack.
  • Drizzle a little white chocolate over part of each donut, then sprinkle with chopped toasted hazelnuts. Dig in and enjoy!

Notes

  • If you find the spread is quite firm when making the donut mixture, warm it gently in the microwave before adding it to the other wet ingredients. This makes it so much easier to combine, it is worth the little extra effort!
  • Make sure to mix the wet and dry ingredients together only until combined, do not over mix. Over mixing the cake mixture will result in a tougher more gummy cake donut, not a light and fluffy one.
  • Nutella makes for a fabulous icing in itself! It is easily softened and spreadable, and sets to a perfect smooth finish for these donuts.
  • I like toasting my hazelnuts used for the topping. To toast them, simple place the whole nuts in a dry frying pan over medium heat. Keep moving them around the pan for about 10 minutes until they release a wonderful nutty aroma and are lightly golden in colour. Cool before chopping and using to decorate.
    • Author: Andrea
    Calories: 517kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Baked Cake Donuts with Nutella, Baked Donuts, Best way to glaze donuts with Nutella, Easy Baked Nutella Donuts, Homemade Chocolate Hazelnut Donuts, Nutella Glazed Doughnuts Recipe, Nutella Recipes

    Nutrition

    Calories: 517kcal