Ah, doughnuts. Aren’t they just little circles of happiness? Especially when they’re baked and filled with Nutella.
I mean, who wouldn’t want to start their day with a bite of that gooey, chocolatey goodness? These Nutella doughnuts bring back memories of rainy mornings, when the smell of something sweet baking in the oven makes the world outside seem a little less gray. And then there’s the glaze—oh, the glaze!
It’s like a silky, sugary blanket that hugs each doughnut in pure decadence. I recently tried them again last weekend, and honestly, they disappeared faster than my New Year’s resolutions. Whether you’re a fan of breakfast or dessert (or breakfast that feels like dessert), these doughnuts will make your kitchen the happiest place on earth.
Just try not to eat them all at once—though no promises, right?
Steps
- Preheat your oven to 400°F (200°C). In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- In another bowl, use an electric mixer to blend granulated sugar, light-brown sugar, Nutella, and butter until smooth, about 20 seconds. Add in the egg and vanilla, mixing until combined.
- Gradually add the dry mixture in three parts, alternating with milk, starting and ending with the dry ingredients. Mix until just combined after each addition.
- Grease your doughnut pans and fill each cavity about 3/4 full with the batter. Bake for 7-9 minutes until a toothpick inserted comes out clean.
- Let the doughnuts cool in the pan for 5 minutes, then use a butter knife to loosen them and transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, Nutella, milk, and vanilla extract in a small bowl until smooth. Spread the glaze over the cooled doughnuts.
- Optionally, sprinkle with chopped hazelnuts or other toppings. Allow the glaze to set at room temperature before storing in an airtight container.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 1/4 cup Nutella
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup powdered sugar
- 2 1/2 tablespoons Nutella
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles
- Chopped hazelnuts
Nutritional Values
Calories 2871 | Calories from Fat 891 | Fat 99g | Saturated Fat 81g | Cholesterol 261mg | Sodium 1116mg | Potassium 1998mg | Carbohydrates 459g | Fiber 18g | Sugar 315g | Protein 27g | Vitamin A 1593IU | Calcium 756mg | Iron 18mg
FAQ
- Can I use a different hazelnut spread instead of Nutella?
- Yes, you can substitute Nutella with another hazelnut spread, but keep in mind that the flavor and texture might differ slightly.
- Do I need a special doughnut pan for this recipe?
- Yes, a doughnut pan is recommended to achieve the classic doughnut shape. However, you could also use a muffin pan if that’s more convenient.
- How should I store the baked doughnuts?
- These doughnuts should be kept in an airtight container at room temperature to maintain their freshness and texture.
- Can I freeze these doughnuts for later use?
- While it’s possible to freeze them, doing so may affect their texture slightly. It’s best to enjoy them fresh for the optimal experience.
- What are some alternative toppings for these doughnuts?
- Aside from the Nutella glaze, you can top them with sprinkles, chopped hazelnuts, or even crushed Oreos for added flavor and fun.
Tips
- For a healthier and less messy alternative, opt for baking the doughnuts instead of frying them, which reduces both calories and cleanup time.
- To ensure the doughnuts are perfectly baked, fill the doughnut pans to about three-quarters full and check for doneness with a toothpick; they should be ready in about 7-9 minutes.
- Enhance the flavor and presentation of your doughnuts by adding toppings such as chopped hazelnuts or colorful sprinkles over the Nutella glaze.
- Allow the baked doughnuts to cool completely on a wire rack before applying the Nutella glaze to prevent it from melting off.
Equipment
- Doughnut Pan – Essential for shaping the doughnuts since they are baked, not fried.
- Electric Hand Mixer – Useful for blending the ingredients quickly and effectively.
- Wire Cooling Rack – Important for cooling the doughnuts evenly after baking.
