I know, a recipe utilising my passion for hazelnut spread – shut the front door right? Nutella doughnuts you can make at home to impress guests, kids or co-workers with your baking goddess, Nutella loving ways. They look like they come from some sort of gourmet doughnut cart, but I assure you, they’re so simple, you’d be nuts not to give them a crack!
My kids love doughnuts and I love Nutella – finding this gem of a recipe from Just A Taste was a match made in sugar laden heaven. A couple of notes about the recipe: you will need a doughnut tin (I bought this Willow one at Big W a while ago) and plain cake flour rather than ordinary old plain flour. I found Lighthouse Cake Flour in my tiny independent supermarket so I don’t think anyone will have any issues finding it in their local baking aisle. Disregard the icing sugar pictured below – that’s purely for my son’s doughnuts, he doesn’t like Nutella (blasphemy!).
1¼ cups plain cake flour
½ cup caster sugar
1¼ teaspoons baking powder
¾ teaspoon salt
½ teaspoon vanilla essence
1 large egg, lightly beaten
1½ tablespoons unsalted butter, melted
½ cup Nutella, at room temperature
1/3 cup thickened cream
Nuts or sprinkles for topping (I’ve used deliciously silky macadamias)
spray oil for greasing tin
- Preheat the oven to a hot 220°C and spray your doughnut pan with oil. I know my pan claims to be non-stick, but I’m not taking any chances, so I spray it liberally. No judgement please.
- In a large bowl, sift together the flour, caster sugar, baking powder and salt. Using a balloon whisk, whisk in the buttermilk, vanilla, egg and melted butter until just combined (but of a smooth texture) – it will be thick!
- Fill each doughnut cavity about 1/3 full. Resist the urge to fill them more than that – too full and they won’t keep their doughnut shape. I scrape my mixture into a zip-lock bag, snip a corner off and pipe it in because I’m all for neatness and uniformity.
- Once the tin is filled, tap the pan lightly on the counter to even out the mixture and release any bubbles in the batter.
- Bake your doughnuts for around six to eight minutes, or until the tops of the doughnuts spring back when lightly touched. Let the doughnuts cool in their tin for five minutes then tip them out onto a cooling rack to cool completely.
- While they’re cooling off, prepare your Nutella glaze by mixing the Nutella and heavy cream in a bowl until combined and silky smooth. If it’s too thick, add a little more cream (a tablespoon at a time).
- Dip your cold doughnuts into the Nutella glaze about halfway, give them a twist and lift them up (alternatively, just spread it on with a small spatula). Cover the glazed doughnut immediately with your topping of choice.
This recipe yields 11 doughnuts, using a pan similar in size to the Willow brand. Do you have a recipe that’s a hit every time? We want to know about it! You can send us your favourite recipes, and while we can’t reply to each submission, we’ll certainly let you know if your recipe is chosen to be shared with the Babyology community. We can’t wait to hear from you and look forward to seeing your culinary creations!