These easy Nutella Baked Doughnuts are packed with satisfying Nutella flavor! The glaze completes it so do not skip!
I had a whole internal debate about whether I should call this Nutella Doughnuts or Chocolate-Hazelnut Doughnuts. I do this sometimes– overthink about whether it might look as if I have some sort of bias for one brand over another. But the more I thought about it, the more I was confronted by the fact that after trying out so many other chocolate hazelnut spreads, I still cannot find one that tastes better than Nutella.
Do you guys know of one? I would love to try it.
Perhaps I realized this a while back, because any time I need a choco-hazelnut spread I do not really complain much about the premium I have to pay for a jar of Nutella, because I know exactly what I’ll get. I know exactly how it’ll taste in my baked goods. And I know deep in my heart that had I not used Nutella for these doughnuts, it’s highly likely I would not have been satisfied with the flavor.
What surprised me about these doughnuts is that the doughnuts on their own surprisingly do not taste too Nutella-y. However once they’re topped with the glaze, it all comes together. I feel like this was intentional so that no one gets overwhelmed by the Nutella flavor. That said, the glaze must not be skipped! I really love the “puddle” effect the glaze makes once it sets.
Among the three doughnuts featured in my Baked Doughnuts Video, this one is my favorite. Not only does it have great flavor and is not too sweet, it’s also nice and fluffy as well, as long as you do not over-mix the batter. This one does the alternating between wet and dry ingredients gradual mixing method, so be careful about overworking the batter.
- You will need a doughnut pan for this recipe. When I was first starting my baking journey so many years ago, I had to buy my doughnut pans from the US and Taiwan. Luckily, these days doughnut pans are widely available online at different price ranges. I’ve seen them on Shopee, but you can also check Gourdo’s stores. (Last month I was there I saw a bunch of them.) The only thing I wish to advise is to not get a pan that is black in color as it will brown the bottom of your doughnuts faster. Get something in a lighter color, such as grey or blue-grey.
- Make sure to properly grease your doughnut pan. Even if the pan is labeled as “non-stick”, still make sure to grease your pans lightly but thoroughly with some oil or butter.
- You can use your favorite chocolate-hazelnut spread. Mine just happens to be Nutella.
- Make sure not to over-mix the batter once you add the dry ingredients into the wet. Use a spatula and fairly large folding motions to incorporate the dry ingredients into the wet in as few strokes as possible. Separately you can whisk the two mixtures as much as you like, but once the flour is mixed in with the wet ingredients, avoid mixing the batter too much to discourage the formation of gluten in your finished product. Gluten will make your doughnuts tough, and we do not want that!
- You can use a ziplock bag if you don’t have piping bags available. Heck you can also just use a spoon to scoop your batter into your pan, but using a piping bag makes everything less messy and a lot easier. I realize probably not everyone will have a piping bag on hand but a ziplock bag works as a great substitute. Make sure to properly deflate and seal the ziplock bag before snipping off a corner and using it.
- Do not skip the glaze! The glaze actually completes these doughnuts in terms of Nutella flavor, so I do not recommend skipping it! Control the amount of liquid in your glaze by adding a little at a time, but we don’t want an overly runny glaze here. We still want a fairly thick glaze that sets into a nice firm coating atop the doughnut.
- Though these are best on the day they are made, they do last a little longer. Store in an airtight container at room temperature for up to 2 days.
Baked Nutella Doughnuts
For the doughnuts
- 1¼ cups (150 grams) all-purpose flour
- 1 Tablespoon (7.4 grams) unsweetened cocoa powder
- 1¼ teaspoon (5 grams) baking powder
- ¼ teaspoon salt
- ¼ cup (47.5 grams) granulated sugar
- 3 Tablespoons (37.5 grams) packed light-brown sugar
- ⅓ cup (105 grams) Nutella
- 3 Tablespoons (42 grams) butter, softened to room temperature
- 1 large egg, at room temperature
- ½ teaspoon (2.5 grams) vanilla extract
- ½ cup (120 mL) milk
For the glaze
- 1 cup (113.5 grams) powdered sugar
- 2½ Tablespoons (46.25 grams) Nutella
- 4 to 6 teaspoons milk
- ½ teaspoon (2.5 grams) vanilla extract
- Toasted and chopped hazelnuts/other nuts, or sprinkles, for topping (optional)
Make the donuts
- Preheat oven to 400°F (205°C). Lightly spray or grease doughnut pans, then use a paper towel to lightly spread/remove excess spray. Set aside.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, beat together white sugar and brown sugars, Nutella, and butter, until well combined. Beat in egg and vanilla until smooth. (You may also use a hand mixer set on medium-low speed.)
- Using a spatula, add 1/3 of the flour mixture then fold just until nearly incorporated. Add in 1/2 of the milk, once again mixing and folding just until nearly mixed through. Continue alternating the last 2/3 of the flour and 1/2 of the milk in this way, beginning and ending with the flour mixture. Make sure not to over-mix!
- Place the batter into a ziplock or piping bag, then snip off a large corner. Divide batter evenly among the cavities of the prepared doughnut pans, filling each about 3/4 full. Bake in preheated oven until toothpick inserted into center of the donuts comes out clean, about 7 to 9 minutes. Do not over-bake!
- Remove from oven and allow to cool 5 minutes, then transfer to a wire rack to cool completely. (You can bake by batches if you have only 1 pan.)
Make the glaze
- In a small mixing bowl, whisk together powdered sugar, Nutella, 4 teaspoons milk, and vanilla extract, until very smooth. Check if you are happy with the consistency of the glaze and add more milk if you want it a bit runnier. (I personally do not prefer an overly thick and stiff glaze. I like it a little fluid because I find the excess drips more easily, leaving a thin and even glaze on my doughnuts.)
- Place the wire rack of cooling doughnuts on top of a baking tray to catch any drippings. Dip the completely cooled doughnuts about halfway into the glaze, letting the excess drip off before settling them back onto the wire rack. Immediately top with chopped nuts or sprinkles. Leave the glaze to set at room temperature before enjoying.
- These doughnuts may be stored in an airtight container at room temperature for up to 2 days.
Watch how it's made
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