Baked Nutella Doughnuts

Baked Nutella Doughnuts

Omg, you guys.
I was planning to start each post with a funny/witty/amusing word which has little, if anything, to do with the actual recipe I’m posting. Because I think everyone likes those kinds of stories. But, I just can’t this time. These are too freakin’ good. They deserve their own post. They are one of the tastiest things I’ve ever concocted – and I don’t throw that around lightly! Even better? They are BEYOND easy. And I ate a bunch….i should know better, they are out of this world good.

Baked-Nutella-Doughnuts

2 cup all-purpose flour
1/4 cup Nutella (or chocolate hazelnut alternative)
1 teaspoon baking soda
Pinch of salt
1 cup milk
1 cup packed brown sugar
2 eggs
8 teaspoons melted butter
2 teaspoons vanilla extract
For the Nutella glaze
1 cup confectioners’ sugar
1 tablespoons hot water
1-2 tablespoons Nutella
1/2 teaspoon vanilla extract
Chopped, toasted hazelnuts or sprinkles, for topping (optional)




Heat oven to 350.
Spray your doughnut pans with nonstick cooking spray and set aside.
In a large bowl, whisk together the dry ingredients; flour, baking soda, and salt.
In small bowl, whisk together the rest of the ingredients – milk, sugar, egg, butter, Nutella, and vanilla – until smooth.
Add wet mixture to the dry mixture, whisking together until well-combined.
Using a spoon (a teaspoon would probably be best), fill each doughnut well approximately 2/3-3/4 full (approximately 2-3 teaspoonfuls each).
Bake at 350 degrees for 12-15 minutes or until doughnuts spring back when pressed.
Flip onto a baking rack to cool.
In a small mixing bowl, whisk together confectioner’s sugar, Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.

Baked Nutella Doughnuts

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