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.