Instructions

• 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.