Nutella Baked Donuts

Ingredients

• 175 gCaster sugar
• 175 mlMilk (cow's or plant milk)
• 30 mlVegetable oil
• 2 largeEggs
• 50 gNutella
• 200 gSelf-raising flour
• 25 gCocoa powder
• 25 g, optionalChopped roasted hazelnuts
• 200 gNutella, warmed
• 15 g, optionalChopped roasted hazelnuts

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C fan, 180°C conventional, 350°F or Gas Mark 4. Grease two six-hole doughnut tins with butter.

2. 2

   Mix wet ingredients

   In a bowl, whisk together the caster sugar, milk, vegetable oil, 50 g Nutella and eggs.

3. 3

   Add dry ingredients

   Add the self-raising flour and cocoa powder, then whisk them into the mixture.

4. 4

   Stir in nuts

   If using, stir in 25 g of the chopped roasted hazelnuts.

5. 5

   Fill the tins

   Divide the batter between the doughnut moulds. For neater portions, pipe it into the tins; a spoon works too.

6. 6

   Bake and cool

   Bake for 12 minutes. Gently ease the doughnuts out of the tin with a spoon and leave them to cool on a rack.

7. 7

   Prepare the rack

   Set the doughnuts on a rack with a baking tray or baking paper underneath to catch drips.

8. 8

   Warm the topping

   Microwave the 200 g Nutella for 30 seconds and stir. Warm it for longer if needed.

9. 9

   Dip the doughnuts

   Dip the top half of each doughnut into the melted Nutella, then return it to the rack.

10. 10

    Finish and set

    Sprinkle with the remaining chopped roasted hazelnuts, if using, and leave the topping to set, or serve straight away.

11. 11

    Store leftovers

    Keep any leftover doughnuts in an airtight container and eat them within 3 days.

What are baked doughnuts?

Doughnuts are a familiar American-style treat, often fried, but this version is baked in a ring-shaped tin. That gives you the classic doughnut shape without a fryer.

Here, cocoa and Nutella flavour the sponge, while a second layer of Nutella and roasted hazelnuts brings a rich, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 5g protein, 42g carbs, 12g fat.

The flour and caster sugar provide much of the carbohydrate, while the Nutella and vegetable oil contribute much of the fat; the eggs, milk and hazelnuts add some protein. For a more balanced plate, pair a doughnut with fresh fruit and a source of protein such as yoghurt.

Choosing the ingredients

Milk: Cow’s milk or plant milk can be used, as both are listed as options for the batter.

Flour: Self-raising flour provides the raising agent, so use it as specified rather than swapping in plain flour without adjusting the recipe.

Hazelnuts: Both additions are optional. The first goes into the batter; the second adds crunch over the topping.

Mixing the batter

Wet ingredients: Whisk the sugar, milk, oil, eggs and 50 g of Nutella together first, until combined.

Dry ingredients: Whisk in the flour and cocoa powder, then fold in the optional hazelnuts. Avoid prolonged mixing once the flour is added.

Filling the doughnut tins

Piping: A piping bag makes it easier to distribute the batter neatly around the moulds, though a spoon is also suitable.

Even portions: Divide the batter between all 12 holes so the doughnuts bake at a similar rate. Take care not to overfill the moulds.

Checking when they are ready

Bake: The stated baking time is 12 minutes at 160°C fan or 180°C conventional. Start checking around that point rather than leaving them in longer by default.

Release: Let the doughnuts cool enough to handle, then ease them out gently with a spoon so they keep their shape.

Getting a smooth topping

Warm Nutella: Microwave it for 30 seconds and stir before deciding whether it needs more time. A brief additional warming helps make it easier to dip.

Catch drips: Put a tray or baking paper beneath the rack before dipping, then add the hazelnuts while the topping is still soft.

Serving ideas

These doughnuts can be eaten as soon as they are topped, or left on the rack until the Nutella sets. They make a sweet snack alongside tea, coffee or a glass of milk.

For a fuller dessert, serve one with fresh berries or sliced fruit to add a fresh contrast to the chocolate and hazelnut.

Recipe notes & tips

• Grease both doughnut tins thoroughly so the baked rings release more easily.
• Whisk the flour and cocoa in just until incorporated to avoid overworking the batter.
• Use a piping bag if you want to fill the moulds with less mess.
• Let the doughnuts cool on a rack before dipping so the topping stays on the surface.
• Stir the warmed Nutella before dipping to check that it is loose enough to coat the tops.
• Add the optional hazelnuts while the topping is still soft so they adhere.

Variations

• Use plant milk: Choose a plant-based milk in place of cow’s milk in the batter.
• Skip the hazelnuts: Leave out both optional hazelnut additions for a smooth finish.
• Add extra crunch: Use the full quantity of chopped roasted hazelnuts in both the batter and topping.
• Set the topping: Leave the dipped doughnuts on the rack until the Nutella firms up.
• Serve warm: Eat them soon after dipping for a softer, flowing topping.

Common mistakes to avoid

• Overfilling the moulds: Divide the batter across all 12 holes and leave room for it to rise.
• Overmixing: Stop whisking once the flour and cocoa are incorporated to help keep the crumb tender.
• Forcing them from the tin: Gently ease the doughnuts out with a spoon after baking.
• Overheating the Nutella: Warm it for 30 seconds, stir, then add more time only if needed.
• Skipping the drip catcher: Place a tray or baking paper beneath the rack before dipping.

How to store

Store leftover doughnuts in an airtight container and eat within 3 days. The recipe does not specify a reheating method.

Frequently asked questions