Go Back
Homemade Baked Nutella Doughnuts with Nutella Glaze photo

Baked Nutella Doughnuts with Nutella Glaze

These Baked Nutella Doughnuts with Nutella Glaze are SO EASY! Fluffy, rich, and baked to perfection for a guilt-free indulgence anytime.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings

Equipment

  • Doughnut pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cooling rack

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1 Tbsp unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 3 Tbsp packed light-brown sugar
  • 1/3 cup Nutella
  • 3 Tbsp butter softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup powdered sugar
  • 2 1/2 Tbsp Nutella for glaze
  • 4 - 6 tsp milk for glaze
  • 1/2 tsp vanilla extract for glaze
  • Chopped, toasted hazelnuts or sprinkles for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). This step ensures that your doughnuts bake evenly and rise perfectly.
  • Lightly grease your doughnut pan with non-stick spray or butter to prevent sticking. This will help your doughnuts come out easily after baking.
  • In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This creates a uniform dry mixture that will ensure even flavor throughout your doughnuts.
  • In another bowl, beat together the granulated sugar, brown sugar, and softened butter until light and fluffy. This process helps to incorporate air into the mixture, giving your doughnuts a lovely texture.
  • Once the sugars and butter are creamed, add the Nutella, egg, vanilla extract, and milk. Mix until everything is well combined. The Nutella adds a wonderful flavor and moisture to the doughnuts.
  • Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full. This allows space for the doughnuts to rise without overflowing.
  • Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The doughnuts should be slightly golden and spring back when touched.
  • Let the doughnuts cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely. This helps maintain their soft texture.
  • In a small bowl, whisk together the powdered sugar, 2 1/2 Tbsp Nutella, 4-6 tsp milk, and 1/2 tsp vanilla extract until smooth. Adjust the milk to reach your desired consistency.
  • Once the doughnuts are completely cool, dip the tops into the Nutella glaze, allowing any excess to drip off. For an extra touch, sprinkle with chopped, toasted hazelnuts or colorful sprinkles.

Notes

  • Do not overmix the batter to avoid dense doughnuts.
  • Ensure the oven is fully preheated before baking for best results.
  • Cool doughnuts completely before glazing to prevent the glaze from melting off.
  • Store doughnuts in an airtight container at room temperature for up to 3 days.
  • Freeze unglazed doughnuts for up to 2 months and glaze just before serving.
Keyword Baked, Doughnuts, Easy, Glaze, Nutella