Baked Nutella Donuts Recipe

The first time I pulled a batch of these Baked Nutella Donuts from the oven, the aroma alone was enough to send my entire family into a state of blissful anticipation. My kitchen, usually a chaotic hub of after-school chatter and homework questions, fell into a hushed reverence, broken only by the eager whispers of “Are they ready yet?” The kids, usually picky eaters who scrutinize every new dish with suspicion, were practically vibrating with excitement. And when they finally took that first bite – eyes wide, a smear of Nutella glaze already gracing their chins – the collective “Mmmmmm!” was music to my ears. These donuts aren’t just a treat; they’re an experience. They’re pillowy soft, bursting with that unmistakable creamy, chocolate-hazelnut flavor, and thankfully, baked, not fried, which means less guilt and a much easier cleanup for me. They’ve become a weekend staple, a special birthday breakfast, and even a much-requested party favor. Forget store-bought; the magic of these homemade baked Nutella donuts is something you truly have to taste to believe, and I’m thrilled to share just how easy it is to bring this joy into your own home.

The Allure of Homemade Baked Nutella Donuts

There’s an undeniable charm to anything homemade, but when “Nutella” and “donuts” are in the same sentence, that charm skyrockets. These aren’t your average fried, heavy donuts. Baking them creates a wonderfully light, cake-like texture that perfectly complements the rich, decadent Nutella. The beauty of this recipe lies not only in its incredible taste but also in its simplicity. You don’t need to be a seasoned pastry chef to achieve donut perfection. With a standard donut pan and a few pantry staples, you’re well on your way to creating a treat that will impress everyone. The process itself is enjoyable, from the mixing of the batter to the satisfying moment you pipe it into the molds, and finally, the glorious reveal as they emerge golden brown from the oven. The Nutella isn’t just a topping here; it’s woven into the heart of the donut and generously slathered on top, ensuring every bite is a hazelnut-chocolate dream. Whether you’re looking for a fun baking project with the kids, a special brunch item, or a comforting dessert, these Baked Nutella Donuts are guaranteed to deliver smiles and satisfied sighs.

Ingredients for Your Baked Nutella Donuts

Here’s what you’ll need to gather to create these delightful treats. Each ingredient plays a crucial role in achieving that perfect texture and flavor.

For the Donuts:

• 1 ½ cups (180g) All-Purpose Flour: This is the structural backbone of our donuts, providing the body and texture. Sifting it helps to create a lighter, fluffier crumb.
• ½ cup (100g) Granulated Sugar: For sweetness, of course, but sugar also contributes to the donuts’ tender texture and helps with browning.
• 1 ½ teaspoons Baking Powder: The primary leavening agent, responsible for making the donuts rise and become airy. Make sure it’s fresh for the best lift.
• ½ teaspoon Salt: Balances the sweetness and enhances the overall flavor profile. Don’t skip it!
• ¼ cup (60g) Nutella: This is for incorporating directly into the batter, infusing the donuts with that signature chocolate-hazelnut flavor from within.
• ½ cup (120ml) Milk: Adds moisture and richness to the batter. Whole milk is recommended for the best flavor, but 2% will also work.
• 1 Large Egg: Binds the ingredients together, adds richness, and contributes to the structure. Room temperature eggs incorporate better.
• ¼ cup (60ml) Melted Unsalted Butter: Adds flavor, tenderness, and moisture. Unsalted allows you to control the salt content. Let it cool slightly after melting.
• 1 teaspoon Vanilla Extract: Enhances all the other flavors in the donut, particularly the chocolate notes.

For the Nutella Glaze:

• ½ cup (150g) Nutella: The star of our glaze, providing that intensely creamy, chocolate-hazelnut coating.
• 2-4 tablespoons Milk or Heavy Cream: Used to thin the Nutella to a pourable, glazable consistency. Start with less and add more as needed. Heavy cream will make it richer.
• Optional Toppings: Sprinkles, chopped hazelnuts, powdered sugar for dusting. These add a visual appeal and textural contrast.

Step-by-Step Instructions: Crafting Your Nutella Delights

Follow these instructions carefully, and you’ll be rewarded with perfectly baked, irresistibly delicious Nutella donuts.

Preparing the Donut Batter:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 6-cavity or 12-cavity donut pan with non-stick cooking spray or melted butter. Ensure you get into all the nooks and crannies, especially the center post, to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agent, leading to a lighter donut.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the ½ cup of Nutella (for the batter), milk, egg, melted unsalted butter, and vanilla extract. Whisk until the Nutella is well incorporated and the mixture is smooth. It’s okay if it’s not perfectly uniform, as some small Nutella streaks are fine.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable. Overmixing develops gluten, which can lead to tough donuts.
5. Fill the Donut Pan: This is easiest with a piping bag or a large zip-top bag with the corner snipped off. Carefully pipe the batter into each donut cavity, filling each about two-thirds full. If you don’t have a piping bag, you can carefully spoon the batter in, but it might be a bit messier. Avoid overfilling, as the donuts will rise during baking.
6. Bake to Perfection: Bake in the preheated oven for 10-12 minutes for standard-sized donuts (or 8-10 minutes for mini donuts). The donuts are done when they are golden brown, spring back when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean.
7. Cooling Process – Part 1: Once baked, let the donuts cool in the pan for about 5-7 minutes. This allows them to firm up slightly, making them easier to remove without breaking.
8. Cooling Process – Part 2: Carefully invert the donut pan onto a wire rack to release the donuts. If they stick a little, you can gently run a thin spatula or knife around the edges. Let them cool completely on the wire rack before glazing. This is crucial, as glazing warm donuts will cause the glaze to melt and slide off.

Making the Nutella Glaze and Finishing:

1. Prepare the Glaze: In a microwave-safe bowl, gently heat the ½ cup of Nutella for the glaze in 15-20 second intervals, just until it’s slightly softened and more spreadable. Be careful not to overheat it.
2. Adjust Consistency: Whisk in the milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. You’re looking for something thick enough to coat the donuts but thin enough to drizzle or dip easily.
3. Glaze the Donuts: Once the donuts are completely cool, you have a couple of options for glazing:
   • Dipping: Hold a donut by its sides and dip the top surface into the Nutella glaze. Gently lift and twist to let any excess drip off.
   • Spreading: Use a small offset spatula or a knife to spread the glaze evenly over the top of each donut.
   • Drizzling: For a lighter touch, you can drizzle the glaze over the donuts using a spoon or a piping bag with a small round tip.
4. Add Toppings (Optional): If using, immediately sprinkle your chosen toppings (chopped hazelnuts, sprinkles) over the wet glaze so they adhere properly. If you prefer a simple powdered sugar dusting, wait until the glaze has set slightly or skip the glaze altogether and just dust the cooled donuts.
5. Let it Set: Place the glazed donuts back on the wire rack and allow the glaze to set for at least 15-20 minutes before serving. This prevents messy fingers and allows the glaze to firm up nicely.

Nutrition Facts (Per Donut, estimated for 12 servings)

These are approximations and can vary based on specific ingredients and serving sizes. This recipe is a treat, so enjoy in moderation!

• Servings: Makes approximately 12 standard-sized donuts.
• Calories per serving (1 donut): Approximately 250-290 kcal. This is an indulgent treat, packed with flavor.
• Total Fat: Approximately 12-15g. A significant portion comes from the Nutella and butter, contributing to the rich taste and texture.
• Saturated Fat: Approximately 4-6g. Primarily from butter and the palm oil in Nutella.
• Carbohydrates: Approximately 30-35g. Mainly from the flour and sugar, providing energy.
• Sugars: Approximately 18-22g. Contributed by both the granulated sugar in the donut and the Nutella in the batter and glaze.

Preparation Time: Quick & Rewarding

One of the joys of baked donuts is how quickly they come together.

• Active Preparation Time: 15-20 minutes (mixing batter, filling pan). This is the hands-on time you’ll be spending.
• Baking Time: 10-12 minutes. Perfect for a quick baking fix.
• Cooling Time: Approximately 30-40 minutes (essential for proper glazing).
• Glazing & Setting Time: 10-15 minutes for glazing, plus 15-20 minutes for setting.
• Total Time: Roughly 1 hour 10 minutes to 1 hour 30 minutes from start to delicious finish, with a good portion of that being cooling/setting time where you can relax!

How to Serve Your Baked Nutella Donuts: Elevate the Experience

These donuts are fantastic on their own, but here are a few ideas to make them even more special:

• Classic Coffee Companion:
  • Serve warm (or at room temperature) with a freshly brewed cup of coffee – a latte, cappuccino, or a simple black coffee all pair wonderfully.
  • The bitterness of the coffee beautifully balances the sweetness of the Nutella.
• Milk’s Best Friend:
  • A tall glass of cold milk is a timeless pairing, especially for kids (and kids at heart!).
  • Chocolate milk would make it an extra decadent chocolatey experience.
• Brunch Bonanza:
  • Include them as a sweet centerpiece on a brunch spread alongside fresh fruit, yogurt, and savory items like quiche or bacon.
  • Their individual serving size makes them perfect for buffets.
• Dessert Delight:
  • Serve slightly warmed with a small scoop of vanilla bean ice cream for an indulgent dessert.
  • A drizzle of extra melted Nutella or a dollop of whipped cream on the side wouldn’t go amiss.
• Party Pleasers:
  • Arrange them attractively on a platter for parties or gatherings.
  • Consider mini donuts for bite-sized treats that are easy for guests to enjoy.
• Gifting Joy:
  • Package them in a pretty box tied with a ribbon for a delightful homemade gift for friends, neighbors, or teachers.
• Interactive Fun:
  • Set up a “decorate your own donut” station with the plain baked donuts, bowls of Nutella glaze, sprinkles, chopped nuts, and mini chocolate chips. This is especially fun for kids’ parties.

Additional Tips for Nutella Donut Perfection

Unlock the full potential of your baking with these handy tips:

1. Room Temperature Ingredients: For the best batter consistency and even mixing, ensure your egg and milk are at room temperature. This helps them emulsify better with the fats, leading to a lighter donut.
2. Don’t Overmix the Batter: This is crucial for a tender, cake-like donut. Mix only until the wet and dry ingredients are just combined. A few lumps are perfectly fine. Overmixing develops gluten, resulting in tougher donuts.
3. The Piping Bag Trick: Using a piping bag (or a zip-top bag with the corner snipped) is the cleanest and most efficient way to fill the donut cavities. It ensures even distribution and prevents messy spills.
4. Grease the Pan Well: Even if your donut pan is non-stick, greasing it thoroughly (especially the center cone) is vital for easy release. A baking spray with flour can be particularly effective.
5. Cool Completely Before Glazing: This cannot be stressed enough. Glazing warm donuts will result in a runny, melted mess. Patience during the cooling stage is key for a beautifully set glaze.
6. Customize Your Glaze Consistency: If your Nutella glaze is too thick, add a tiny bit more milk or cream. If it’s too thin, you can try adding a tablespoon of powdered sugar (sifted) or a little more Nutella, but be mindful that this will make it sweeter.
7. Storage Savvy: Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Note that refrigeration might dry them out slightly; let them come to room temperature or warm gently before eating.
8. Experiment with Extracts: While vanilla is classic, consider adding a hint of almond extract (about ¼ teaspoon) or even a tiny pinch of espresso powder to the batter to intensify the chocolate flavor.

Frequently Asked Questions (FAQ) About Baked Nutella Donuts

Got questions? I’ve got answers to help you bake the best Nutella donuts ever!

1. Q: Can I make these donuts without a donut pan?
   • A: Yes, you can! While a donut pan gives them the classic shape, you can bake this batter in a standard muffin tin. Fill muffin cups about two-thirds full and bake for 12-15 minutes, or until a toothpick comes out clean. They’ll be delicious “Nutella donut muffins.” You can then glaze the tops.
2. Q: Can I use a different chocolate-hazelnut spread instead of Nutella?
   • A: Absolutely. Any similar chocolate-hazelnut spread will work in this recipe, both in the batter and for the glaze. The flavor profile might vary slightly depending on the brand.
3. Q: How long do these baked Nutella donuts stay fresh?
   • A: They are best enjoyed on the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, though they might become a bit drier.
4. Q: Can I freeze these donuts?
   • A: Yes, you can freeze them. It’s best to freeze them unglazed. Cool the donuts completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature, then glaze as desired before serving. You can also freeze glazed donuts, but the glaze texture might change slightly upon thawing.
5. Q: Are these donuts very sweet?
   • A: They have a pleasant sweetness, characteristic of a donut, amplified by the Nutella. If you prefer a less sweet treat, you could slightly reduce the granulated sugar in the batter by a tablespoon or two, or opt for a lighter drizzle of glaze rather than a full dip.
6. Q: Can I make this recipe gluten-free?
   • A: You can try substituting the all-purpose flour with a good quality 1:1 gluten-free baking flour blend (one that contains xanthan gum). Baking times and texture might vary slightly, so keep an eye on them.
7. Q: Why did my donuts turn out dry or tough?
   • A: The most common culprits for dry or tough donuts are overmixing the batter or overbaking. Mix the batter only until just combined, and start checking for doneness a minute or two before the recipe suggests. Also, ensure you’re measuring your flour correctly (spoon and level method, not scooping directly from the bag).
8. Q: Can I double this recipe?
   • A: Yes, this recipe can easily be doubled if you need to make a larger batch. Simply double all the ingredients and bake in batches if you only have one donut pan. Ensure your mixing bowls are large enough to accommodate the increased volume.

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