sarah
Nutella Mini Donut
Hazelnuts are one of the greatest complements to chocolate, but they are incredibly hard to find anytime besides the holidays. Thankfully, Nutella—the perfect combination of hazelnut and chocolate in a delicious spread—is available year round.
These Nutella Mini Donuts are the perfect way to serve up a scrumptious dose of your favorite chocolate hazelnut spread!
INGREDIENTS
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup Nutella
- 1⁄2 cup granulated sugar
- 1 large egg
- 3⁄4 cup whole milk
- 2 tablespoons vegetable oil
FOR FROSTING
- 2 tablespoons Nutella
- 1⁄2 cup powdered sugar
- 1 tablespoon whole milk
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions.
- If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, cream together Nutella and sugar. Carefully add egg, milk, and oil, mixing until thoroughly combined.
- Then, alternating the flour mixture and milk, combine all ingredients until there are no lumps.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely.
- If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until the donuts spring back when touched. Transfer donuts to a cooling rack and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together Nutella and powdered sugar. Slowly add milk, whisking constantly, until you get a smooth frosting.
- Dip the top of each donut into the frosting and transfer to a wire rack. Let frosting set for 5 minutes and then serve. Donuts can be refrigerated in an airtight container for up to 3 days but are best when eaten fresh.
