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. 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.

 

Related Posts:
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Homemade Cinnamon Rolls
Quick Croissants

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Ingredients
  • Makes about 14-15 doughnuts
  • 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, cinnamon, etc
  • Nutella Glaze
  • 1/2 cup (140g), Nutella, room temperature
  • 1/3 cup (80ml) whipping cream
Directions
  1. In a large bowl whisk together the flour, salt and 1/3 cup sugar.
  2. 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.
  3. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  4. On a floured surface, using a rolling pin roll the dough until ½ (1 cm) inch thick.
  5. 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.
  6. Re-roll the rest of the dough and cut into doughnuts until no dough is left.
  7. 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.
  8. Preheat oven to 375F (190C).
  9. Bake the doughnuts for 8-10 minutes until slightly golden brown. Make sure you don’t overbake the doughnuts.
  10. While they cool slightly prepare the Nutella glaze.
  11. In a bowl combine Nutella with cream and if it still too thick gradually add more cream until desired consistency is reached.
  12. Dip the doughnuts halfway into the glaze, use a knife to spread the glaze where necessary and add nuts or sprinkles on top. Enjoy!
Baked Doughnuts with Nutella Glaze-1
Baked Doughnuts with Nutella Glaze-2
Nutrition facts 1 Doughnut (57g) - Calories:186, Fat: 6.7g, Saturated Fat:4.9g, 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
On February 03, 2016 at 08:14 pm, Kayle (The Cooking Actress) said...
ahhhh NUTELLA-Y GOODNESS! I'm dying over that glaze
On February 04, 2016 at 04:34 am, Suzayn said...
can we fry these instead of bake them? Our oven is not working...they look great..can't wait to try them...
On February 11, 2016 at 02:49 pm, Emily said...
Its winter and its coldand theres no warm place for it to rise.what should i do?
On February 12, 2016 at 02:58 am, Emily said...
It's winter and it's cold and there's no warm space for it to rise what should i do
On March 11, 2016 at 11:42 am, Mansi Shah said...
Hi these look sinful. Can they be made egg-free? Would really appreciate if you could provide a substitute for eggs
On February 18, 2018 at 10:47 pm, Citrine said...
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!
On June 28, 2018 at 06:10 am, Malithi said...
"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

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