Baked Chocolate Hazelnut Doughnuts

Name: Baked Chocolate Hazelnut Doughnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 -14 Baked Doughnuts
Ingredients: 1 1/2 cups (190 grams) all-purpose flour; 1/2 cup (100 grams) granulated sugar; 2 tablespoons (15 grams) cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch salt; Pinch freshly grated nutmeg; 1/3 cup (80 milliliters) buttermilk; 1/4 cup (75 grams) chocolate hazelnut spread; 2 tablespoons (30 grams) unsalted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups (170 grams) powdered sugar; 2 tablespoons (40 grams) chocolate hazelnut spread; 1 teaspoon vanilla extract; 2-3 tablespoons milk

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 -14 Baked Doughnuts
Course
Breakfast
Cuisine
International

Baked Chocolate Hazelnut Doughnuts

Iris Warren

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A recipe for Baked Chocolate Hazelnut Doughnuts! These light and airy baked donuts are coated with a decadent chocolate hazelnut glaze for a fun addition to breakfast or brunch.

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Ingredients

Servings

Baked Nutella Doughnuts:

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
2 tablespoons (15 grams) cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch salt
Pinch freshly grated nutmeg
1/3 cup (80 milliliters) buttermilk
1/4 cup (75 grams) chocolate hazelnut spread
2 tablespoons (30 grams) unsalted butter melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract

Nutella Glaze:

1 1/2 cups (170 grams) powdered sugar
2 tablespoons (40 grams) chocolate hazelnut spread
1 teaspoon vanilla extract
2-3 tablespoons milk

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Instructions

To make the Baked Chocolate Hazelnut Doughnuts:

Preheat oven to 350˚F (180˚C). Grease 2-3 doughnut pans.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
In a small bowl, whisk together the buttermilk, chocolate hazelnut spread, butter, eggs, and vanilla extract.
Mix into the flour mixture just until incorporated with no lumps.
Transfer the batter to a piping bag or a plastic bag with the corner snipped off.
Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes.
Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the Chocolate Hazelnut Glaze:

In a large bowl, whisk the powdered sugar with the chocolate hazelnut spread and vanilla extract.
Slowly add 2-3 tablespoons (30-45 milliliters) milk until smooth and just thin enough to coat the doughnuts.

To assemble:

Dip the top of each cooled doughnut into the chocolate hazelnut glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
If desired, top with sprinkles before the glaze sets.
These Baked Chocolate Hazelnut Doughnuts are best the day they are made.