I love making (and eating!) baked donuts and these Nutella Baked Donuts are a long overdue addition to my baked donut recipe collection! Baked donuts get their name purely from their shape, which resembles a ring donut. However, they are more like little cakes, but they are extra moist and covered in yummy toppings! Adding Nutella to the mix makes these donuts extra fudgey and almost brownie like in texture. I’ve then dipped them in melted Nutella… what more do you need to know?!
How to make Nutella Baked Donuts…
In a mixing bowl I whisked up the caster sugar, milk, eggs, oil and Nutella.
Then I whisked in the cocoa powder and self raising flour, and mixed in the hazelnuts.
I put the batter into a piping bag and divided it between the donut tins.
They baked for 12 minutes, then I removed them from the tins and left them to cool. I decorated them by dipping them in melted Nutella and sprinkling on hazelnuts.
Do I need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!
Recommended equipment & ingredients*
|Donut tin||Mixing bowls||Cooling rack|
|Kitchen scales||Nutella spread||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Tips for making the Nutella Baked Donuts:
- I used ready prepared chopped and roasted hazelnuts for this recipe. You can roasted and chop your own too. To roast, place onto a baking tray and put in the oven for 15 minutes at 180C. Every 5 minutes, stir them around on the tray. If they have skins on, take them out of the oven and let them cool, then wrap them in a tea towel and shake them around and the skins will come off. You can then chop them up.
- You can use any other brand of chocolate hazelnut spread, it doesn’t have to be Nutella. Just be aware if you use a lower sugar brand, the topping won’t be as sweet.
- For the milk, you can use plant milk or cow’s milk. Both will work so you can easily make them dairy free by using plant milk.
- You can also use a different type of oil besides vegetable oil. I’d recommend one that doesn’t have a strong flavour, canola and sunflower oil would both work well.
More Nutella recipes…
Nutella Baked Donuts
For the donuts
- 175 g Caster sugar
- 175 ml Milk cow's or plant milk will both work
- 30 ml Vegetable oil
- 2 Eggs large
- 50 g Nutella
- 200 g Self raising flour
- 25 g Cocoa powder
- 25 g Chopped roasted hazelnuts optional
- 200 g Nutella melted
- 15 g Chopped roasted hazelnuts optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter
- Mix together the caster sugar, milk, vegetable oil, Nutella and eggs in a bowl with a whisk
- Add the self raising flour and cocoa powder, and whisk in
- Stir in the chopped roasted hazelnuts if using
- Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
- Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
- Set the donuts onto a rack with a baking tray or some baking paper underneath to catch any drips
- Warm the Nutella for 30 seconds in the microwave, stir then warm for longer if needed
- Dip the top half of the donuts in the melted Nutella and place back on the rack
- Sprinkle on the chopped roasted hazelnuts if using, then leave to set - or dig straight in!
- Store leftover in an airtight container and eat within 3 days
NB. This post is NOT sponsored by Nutella – I just love their product!
If you like this, check out more of my Donut recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Lost In Food.