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Three Baked Nutella Doughnuts with Nutella Glaze on parchment with more in the background.
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Baked Chocolate Hazelnut Doughnuts

A recipe for Baked Chocolate Hazelnut Doughnuts! These light and airy baked donuts are coated with a decadent chocolate hazelnut glaze for a fun addition to breakfast or brunch.
Course Breakfast
Cuisine N/A
Keyword baked doughnut, breakfast, brunch, chocolate hazelnut, donut, doughnut, nutella
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 12 -14 Baked Doughnuts

Ingredients

Baked Nutella Doughnuts:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (15 grams) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Pinch freshly grated nutmeg
  • 1/3 cup (80 milliliters) buttermilk
  • 1/4 cup (75 grams) chocolate hazelnut spread
  • 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Nutella Glaze:

  • 1 1/2 cups (170 grams) powdered sugar
  • 2 tablespoons (40 grams) chocolate hazelnut spread
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

To make the Baked Chocolate Hazelnut Doughnuts:

  • Preheat oven to 350˚F (180˚C). Grease 2-3 doughnut pans.
  • In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
  • In a small bowl, whisk together the buttermilk, chocolate hazelnut spread, butter, eggs, and vanilla extract.
  • Mix into the flour mixture just until incorporated with no lumps.
  • Transfer the batter to a piping bag or a plastic bag with the corner snipped off.
  • Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
  • Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes.
  • Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the Chocolate Hazelnut Glaze:

  • In a large bowl, whisk the powdered sugar with the chocolate hazelnut spread and vanilla extract.
  • Slowly add 2-3 tablespoons (30-45 milliliters) milk until smooth and just thin enough to coat the doughnuts.

To assemble:

  • Dip the top of each cooled doughnut into the chocolate hazelnut glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
  • If desired, top with sprinkles before the glaze sets.
  • These Baked Chocolate Hazelnut Doughnuts are best the day they are made.