These baked Nutella doughnuts are what I reach for when I want something a little indulgent but not fussy. They come together quickly, bake in under ten minutes, and deliver that rich, chocolate-hazelnut flavor without frying. The double-Nutella approach—Nutella in the batter and again in the glaze—keeps every bite glossy and satisfying.

I tested the recipe twice before sharing to make sure the texture stays tender and the glaze sets nicely. The doughnuts are cakey, not dense, with just enough cocoa in the batter to balance the Nutella. The glaze is simple: powdered sugar, a touch more Nutella, vanilla, and a little milk to get a spreadable sheen.

Below you’ll find a clear ingredient list, step-by-step instructions taken directly from the recipe source, and practical tips for tools, timing, and small swaps. Read through once, then get your pans out. These are easy, fast, and taste like a treat you made with attention—not shortcuts.

What You’ll Need

Here I cover the practical side: ingredients, basic timing, and what to expect in the finished doughnuts. If you’re comfortable with baking, skim to the method. If you’re new to doughnuts, read the notes in the Ingredients and Toolbox sections—small adjustments matter.

Ingredients

1 1/4 cups all-purpose flour — provides structure; measure by spooning into the cup and leveling for accuracy.
1 Tbsp unsweetened cocoa powder — adds chocolate depth without extra sweetness.
1 1/4 tsp baking powder — leavens the doughnuts for a light crumb.
1/4 tsp salt — balances sweetness and enhances flavor.
1/4 cup granulated sugar — primary sweetener in the batter.
3 Tbsp packed light-brown sugar — adds moisture and a subtle caramel note.
1/3 cup Nutella — folded into the batter for hazelnut-chocolate flavor.
3 Tbsp butter, softened — fat for tenderness; should be room temperature but not melted.
1 large egg — binds the batter and provides structure.
1/2 tsp vanilla extract — aroma and flavor lift.
1/2 cup milk — thins the batter to the right consistency and keeps doughnuts moist.
1 cup powdered sugar — base for the glaze; sift if lumpy.
2 1/2 Tbsp Nutella — mixed into the glaze for extra hazelnut-chocolate punch.
4 – 6 tsp milk — added to the glaze to reach a spreadable consistency; start with 4 tsp.
1/2 tsp vanilla extract — included in the glaze for balanced sweetness.
Chopped, toasted hazelnuts or sprinkles, for topping (optional, not included in nutrition estimate) — optional crunch or color.

The Method for Baked Nutella Doughnuts with Nutella Glaze

Preheat oven to 400°F (200°C). Grease doughnut pans and set aside.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, using an electric hand mixer on medium-low speed, beat the granulated sugar, packed light-brown sugar, 1/3 cup Nutella, and softened butter until well blended, about 20 seconds.
Add the egg and 1/2 teaspoon vanilla extract to the Nutella-sugar mixture and mix until combined.
Add the dry mixture and milk to the wet mixture in alternating additions: add one-third of the flour mixture and fold/mix just until nearly combined; add half of the milk (1/4 cup) and mix just until combined; add a second one-third of the flour mixture and mix; add the remaining milk (1/4 cup) and mix; finish by adding the last one-third of the flour mixture and mix just until the batter is combined. Do not overmix.
Spoon or pipe the batter into the prepared doughnut pans, filling each about 3/4 full.
Bake in the preheated oven until a toothpick inserted into a doughnut comes out clean, about 7–9 minutes.
Remove the pans from the oven and let the doughnuts cool in the pans for 5 minutes. Run a butter knife around the edges to loosen, invert the doughnuts onto a wire rack, and allow them to cool completely.
To make the glaze, in a small bowl whisk together the powdered sugar, 2 1/2 tablespoons Nutella, and 1/2 teaspoon vanilla extract. Add 4 teaspoons milk and whisk until smooth; if needed, add up to 2 more teaspoons of milk (to a maximum of 6 teaspoons total) to reach a spreadable but not runny consistency.
Spread the Nutella glaze over the tops of the cooled doughnuts. Optionally sprinkle with chopped toasted hazelnuts or sprinkles. Allow the glaze to set at room temperature.
Store glazed doughnuts in an airtight container at room temperature.

Why This Recipe Belongs in Your Rotation

These doughnuts are fast: prep and bake take less than 30 minutes total. They hit that sweet spot between everyday baking and special-treat baking—easy enough for a weekday, impressive enough for guests. The dual use of Nutella (in batter and glaze) ensures consistent flavor, and the quick bake time means you get fresh doughnuts without the oil and fuss of frying.

Because the doughnuts are baked, they feel lighter than traditional fried dough. They also store well at room temperature for a day or two. If you like a treat that doesn’t require babysitting a pot of hot oil, this recipe will become a reliable go-to.

Healthier Substitutions

If you want to make small swaps without losing the signature flavor, here are practical options:

Use low-fat milk instead of whole milk — keeps moisture while trimming calories slightly.
Replace half the all-purpose flour with a whole-wheat pastry flour — adds fiber and a nuttier note but keep the swap to half to maintain tenderness.
Reduce powdered sugar in the glaze slightly and rely on the Nutella for sweetness — glaze will be less sweet but still shiny.

Toolbox for This Recipe

Minimal equipment, maximum results. Here’s what I use every time.

Two doughnut pans — essential for shape and quick baking.
Electric hand mixer — speeds up creaming the sugars, butter, and Nutella.
Medium and large mixing bowls — keep wet and dry ingredients separate for the alternating-add process.
Rubber spatula and small whisk — for folding and finishing the glaze.
Piping bag or a zip-top bag with the corner snipped — makes filling the doughnut molds clean and even.
Wire rack — for cooling and letting the glaze set without sticking.

Mistakes Even Pros Make

Small missteps change texture and finish. Watch for these common pitfalls:

Overmixing the batter — it makes the crumb tough. Stop mixing as soon as it’s combined.
Filling pans too full — the recipe calls for about 3/4 full; overfilling leads to overflow and misshapen doughnuts.
Removing doughnuts immediately — let them sit 5 minutes in the pan before turning out. Too-early removal can break them.
Glaze too thin — add milk sparingly (start with 4 tsp). Too-runny glaze will slide right off.

Fresh Seasonal Changes

These doughnuts adapt well to seasonal tweaks. A few ideas:

Autumn: Add a pinch of cinnamon to the batter and finish with toasted pecans instead of hazelnuts.
Winter: Stir a drop of orange extract into the glaze for citrus-chocolate contrast.
Spring: Top with finely chopped freeze-dried strawberries for brightness and color.
Summer: Use colorful sprinkles and serve slightly chilled for a lighter take.

If You’re Curious

Quick answers to questions you might have before you start.

Q: Can I make these without Nutella? A: The recipe centers on Nutella, so swapping it will change the flavor. You could use another chocolate-hazelnut spread, but the taste will differ.

Q: Why bake instead of fry? A: Baking saves time, cuts down mess, and produces a cakier doughnut that’s easy to make at home with less equipment.

Make Ahead Like a Pro

Want to prep in advance? Here’s a straightforward plan:

Make the dough and fill the pans, then cover and refrigerate for up to 24 hours before baking. Bring to room temperature for 10–15 minutes before baking if chilled.
Bake the doughnuts and cool completely. Store plain doughnuts in an airtight container for up to 2 days, then glaze just before serving to keep the tops fresh and shiny.
Make the glaze ahead and keep it in the fridge for 2–3 days. Re-whisk and add a touch of milk if it thickens before spreading.

Your Questions, Answered

Here are a few practical troubleshooting steps I use when baking this dough:

Q: My doughnuts are dry. What went wrong? A: Likely overbaked or overmixed. Reduce oven time by a minute or two and mix only until the batter comes together.

Q: The glaze won’t set. A: Let it rest longer at room temperature; if humidity is high it can take more time. Make sure you didn’t thin it past the maximum 6 tsp milk.

Q: They stuck to the pan. A: Grease the pans well, and make sure you let the doughnuts cool for the 5 minutes in the pan before running a knife around the edge and inverting.

The Last Word

These baked Nutella doughnuts are an everyday luxury: quick to make, forgiving, and crowd-pleasing. They don’t demand special ingredients beyond what you probably already have and they shine thanks to simple technique—gentle mixing, careful filling, and a patiently set glaze. Try them once and you’ll see why I keep a pan on hand for surprise guests and weekday sweet cravings.

If you make them, leave a note about how you topped yours. I love ideas that become small traditions—chopped hazelnuts and a sprinkle of sea salt are my personal finish. Happy baking.