I was first introduced to Nutella as a toddler in Europe. I instantly fell in love. Growing up, I especially enjoyed Nutella and peanut butter sandwiches. It tasted like a decadent Reese cup. I also used it as a spread for bagels during breakfast. Chad has never been a fan of chocolate, so he hasn’t developed a love for the stuff yet. Evan still has some growing to do before I introduce him to the sugary hazelnut-chocolate goodness. With the high sugar content, Nutella definitely isn’t the healthiest thing in the world, but I do enjoy it from time to time.
These doughnuts are a great way to use Nutella. I baked the doughnuts using a Wilton Heart Donut Pan. At least baking the doughnuts makes them slightly more healthy. The base is just a plain doughnut. The star attraction is the Nutella glaze. The recipe for the glaze made a lot more than I needed. This made it easier to dunk the doughnuts, but with plenty extra to lick the bowl.
Nutella evolved from Gianduja, a chocolate-hazelnut paste from Piedmont, Italy. The Italian company, Ferrero, developed the mixture over the years and Nutella was born in 1964.
Information on Nutella.