Chocolate Hazelnut Doughnuts
Delicious baked doughnuts infused with rich chocolate hazelnut spread, perfect for breakfast or a sweet treat.
Ingredients
For the Doughnuts
- 185 g 185g chocolate hazelnut spread (e.g., Nutella) For the doughnut batter
- 2 large 2 large eggs Ensure eggs are fresh for better texture
- 90 g 90g plain (all-purpose) flour
- Cooking oil spray For greasing the doughnut mould
For the Topping
- 70 g 70g chocolate hazelnut spread (for the topping) For dipping or drizzling
- Optional: sprinkles or chopped hazelnuts For decoration
Instructions
Preparation
- Preheat the oven to 170°C (150°C fan) / 340°F / Gas mark 3½. Spray a doughnut mould with cooking oil.
- In a large mixing bowl, combine 185g chocolate hazelnut spread, eggs, and flour, whisking until fully mixed.
- Transfer the batter to a piping bag and fill the prepared moulds about ¾ full.
Baking
- Bake for 10–12 minutes until a toothpick comes out clean.
- Cool in the mould for 20 minutes before transferring to a cooling rack to cool completely.
Topping
- Microwave 70g chocolate hazelnut spread until smooth and runny.
- Dip the tops of the doughnuts in the melted spread or drizzle it over.
- Optionally, add sprinkles or chopped hazelnuts on top.
Notes
For a lighter texture, be careful not to overmix the batter once you add the flour. Store in an airtight container at room temperature for up to three days or freeze for up to three months.