Baked Doughnuts with Nutella Glaze

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February 3, 2016

Who doesn’t love doughnuts especially if topped with Nutella glaze. I rarely make dougnuts that are fried but these baked ones are a bit healthier and really delicious too. You don’t even need a doughnut pan or special doughnut cutter for this recipe. I used round cutters of two different sizes and worked as great.

If the doughnuts are not overbaked remain soft and fluffy inside and can be topped with your favorite glazes and sprinkles. This Nutella glaze is absolutely delicious, really easy to prepare and everybody enjoyed it. Served immediately after the doughnuts are done makes them totally irresistible.

Baked Doughnuts with Nutella Glaze vertical

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Baked Doughnuts with Nutella Glaze

Baked Doughnuts with Nutella Glaze

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Who doesn’t love doughnuts especially if topped with nutella glaze. These baked ones are a bit healthier and really delicious too. You don’t even need a doughnut pan or special doughnut cutter for this recipe.
Servings 15 servings
Prep Time 45 mins
Cook Time 8 hrs
Total Time 53 mins

Ingredients
  

  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 tsp (2g) salt
  • 1/3 cup (66g) sugar
  • 15 g fresh yeast (1 tsp active dry yeast)
  • 1 tsp (5g) sugar
  • 2 tbsp (28g) butter , melted
  • 2/3 cup (160ml) lukewarm milk
  • 1 egg , beaten
  • extra flavor if desired: vanilla , lemon zest

Nutella Glaze

  • 1/2 cup (140g) , Nutella
  • 1/3 cup (80ml) whipping cream

Instructions
 

  • In a large bowl whisk together the flour, salt and 1/3 cup sugar.
  • In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/3 cup milk and then add to the flour mixture. Add the butter, egg and rest of milk and start kneading until smooth and slightly pulls away from the sides of the bowl.
  • Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  • On a floured surface, using a rolling pin roll the dough until ½ (1 cm) inch thick.
  • Use a doughnut cutter or 3 inch (7.5 cm) round cutter to cut the doughnuts and an 1 1/4 inch (3 cm) round cutter for the inner circle.
  • Re-roll the rest of the dough and cut into doughnuts until no dough is left.
  • Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart.  Cover with plastic wrap and let sit for about 30 minutes.
  • Preheat oven to 375F (190C).
  • Bake the doughnuts for 8-10 minutes until slightly golden brown. Make sure you don’t overbake the doughnuts.
  • While they cool slightly prepare the Nutella glaze.
  • In a bowl combine Nutella with cream and if it still too thick gradually add more cream until desired consistency is reached.
  • Dip the doughnuts halfway into the glaze, use a knife to spread the glaze where necessary and add nuts or sprinkles on top. Enjoy!

Nutrition

Serving: 1gSugar: 10.3gCholesterol: 22mgCalories: 186kcalSaturated Fat: 4.9gFat: 6.7gProtein: 3.9gCarbohydrates: 27.5g
Calories: 186kcal
Keyword: baked donuts, baked doughnuts, baked doughnuts with nutella glaze, donuts, doughnuts, nutella, nutella glaze
Nutrition facts 1 Doughnut (57g) Calories: 186, Fat: 6.7g, Saturated fat: 4.9g, Unsaturated fat: , Carbohydrates: 27.5g, Sugar: 10.3g, Fiber: 1.3g, Protein: 3.9g, Cholesterol: 22mg, Calories from Fat 61, Sodium 104mg, Potassium 96mg, Vitamin A 2%, Vitamin C 0%, Calcium 3%, Iron 9%, Nutrition Grade B-, daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle (The Cooking Actress) Author says:

    ahhhh NUTELLA-Y GOODNESS! I’m dying over that glaze

  2. Suzayn Author says:

    can we fry these instead of bake them? Our oven is not working…they look great..can’t wait to try them…

  3. Emily Author says:

    Its winter and its coldand theres no warm place for it to rise.what should i do?

  4. Emily Author says:

    It’s winter and it’s cold and there’s no warm space for it to rise what should i do

  5. Mansi Shah Author says:

    Hi these look sinful. Can they be made egg-free? Would really appreciate if you could provide a substitute for eggs

  6. Citrine Author says:

    These came out pretty well, except they were more bagel-like than donut-like. They were healthier though, plus the delicious glaze, which I guess kind of made up for that. Great recipe, though!

  7. Malithi Author says:

    “In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/3 cup milk and then add to the flour mixture.”
    Is this the same for active dry yeast? Thanks in advance

  8. Rodaba Author says:

    Hi,
    Can we make and glaze them in advance and freeze them like 5 today’s before the event?
    Thanks

  9. .. Author says:

    on youtube they look very very dry,it’s true?

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