Description

These Baked Nutella Donuts are a deliciously moist and chocolatey treat, combining the rich flavor of Nutella with a soft cocoa-flavored donut base. Baked instead of fried, these donuts are lighter but still full of indulgence, topped with a Nutella glaze, white chocolate drizzle, and crunchy toasted hazelnuts for texture and extra flavor. Perfect for breakfast, brunch, or a decadent snack.

Ingredients

Wet Ingredients

1 large egg
80 ml (¼ cup + 1 tbsp) milk
50 g (2 tbsp + 2 tsp) Nutella
1 tsp vanilla extract
4 tbsp unsalted butter, melted

Dry Ingredients

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

Toppings

180 g (½ cup + 2 tbsp) Nutella, warmed up
15 g (2 tbsp) white chocolate, melted
Chopped toasted hazelnuts

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pan and oven. Brush the donut pan generously with melted butter to prevent sticking and set aside. Preheat the oven to 180°C (350°F) to ensure it’s at the right temperature as you prepare the batter.
Mix wet ingredients. In a small bowl or jug, whisk together the egg, milk, vanilla extract, and 50 g Nutella until smooth and well combined. Gradually drizzle in the melted butter while whisking continuously to create a smooth wet batter mixture.
Sift and combine dry ingredients. In a large mixing bowl, sift together the plain flour, cocoa powder, brown sugar, baking powder, bicarbonate of soda, and salt. This ensures even distribution of leavening agents and prevents lumps.
Combine wet and dry ingredients. Pour the wet Nutella mixture into the bowl with the dry ingredients. Stir gently until just combined and the batter is smooth, taking care not to overmix. Transfer the batter into a piping bag if you prefer a neater way to fill the donut moulds.
Fill the donut pan and bake. Spoon or pipe the batter into each cavity of the prepared donut pan, filling no more than two-thirds full to allow room for rising. Bake in the preheated oven for 9-10 minutes, or until the donuts are springy to the touch and a skewer inserted comes out clean.
Cool the donuts. Allow the donuts to cool for a few minutes in the pan, then carefully remove them and transfer to a wire rack to cool completely before decorating.
Prepare the topping. Gently warm the remaining 180 g of Nutella to a thick but pourable consistency—this can be done by microwaving in short bursts or using a double boiler, stirring frequently to prevent burning.
Glaze and decorate. Dip the top of each cooled donut into the warmed Nutella spread to coat it evenly. Place the donuts back on the wire rack, drizzle some melted white chocolate over part of each donut, and sprinkle with chopped toasted hazelnuts for added crunch and flavor.
Serve and enjoy. Let the glaze set briefly, then enjoy these indulgent yet baked donuts fresh for the best taste and texture.

Notes

Warming Nutella gently helps achieve a smooth, pourable glaze without breaking the spread.
If you don’t have a piping bag, a spoon works to fill the donut pan, but piping gives a neater, more even shape.
Ensure not to overfill the donut pans to avoid overflow during baking.
Donuts are best eaten the day they’re made but can be stored in an airtight container for 1-2 days.
To toast hazelnuts, spread them on a baking tray and roast at 350°F (175°C) for 8-10 minutes, shaking the pan occasionally for even toasting.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American