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Nutella Baked Donuts

Nutella Baked Donuts

Fudgey chocolate and hazelnut donuts decorated with melted Nutella and roasted hazelnuts!
Course Dessert
Cuisine American
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12
Calories 296kcal
Author thebakingexplorer


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

For decoration

  • 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


Calories: 296kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 26mg | Potassium: 185mg | Fiber: 3g | Sugar: 27g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg