Baked Nutella Donuts Recipe

Introduction

These baked Nutella donuts are a delightful treat that combines a soft, fluffy texture with the rich, creamy flavor of Nutella. Perfect for breakfast or an indulgent snack, they’re easy to make at home and baked, not fried, for a lighter option.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup buttermilk
• 1/4 cup Nutella
• 1/3 cup brown sugar
• 2 tablespoons butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons Nutella (for glaze)
• 2-3 tablespoons milk (or more as needed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and thoroughly spray a donut pan with non-stick cooking spray. Set the pan aside.
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, combine the buttermilk, Nutella, brown sugar, melted butter, egg, and vanilla extract until smooth.
3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the donuts tender.
4. Step 4: Spoon the batter into the donut cavities, filling each about two-thirds to three-quarters full. You should yield around 9-10 donuts; if using a 6-count pan, bake in two batches.
5. Step 5: Bake for 9-10 minutes or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Step 6: To make the glaze, mix powdered sugar, 2 tablespoons Nutella, and 2 tablespoons milk in a bowl. Adjust the consistency by adding more milk to thin or powdered sugar to thicken as needed.
7. Step 7: Place foil under the wire rack to catch drips. Dip the tops of each donut in the glaze, then return to the wire rack. Allow the glaze to harden for 10-15 minutes before serving.

Tips & Variations

• Use whole milk or almond milk in place of buttermilk for a dairy-free option; add 1 tablespoon vinegar to mimic buttermilk’s acidity.
• Add finely chopped hazelnuts to the batter for extra crunch and Nutella flavor.
• If you don’t have a donut pan, use a muffin pan and reduce the baking time slightly.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without glaze for up to 1 month. Reheat gently in the microwave or oven before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin; just reduce the baking time by a minute or two and expect a slightly different shape.

How do I prevent the glaze from being too runny?

If your glaze is too thin, gradually add more powdered sugar to thicken it until it reaches a dip-worthy consistency.

Baked Nutella Donuts Recipe

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★★★★★

4.7 from 78 reviews

• Author: Elara
• Total Time: 20 minutes
• Yield: 9–10 donuts 1x

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Description

Delight in these moist and fluffy baked Nutella donuts topped with a rich and silky Nutella glaze. Perfectly sweetened and quick to make, these treats offer all the indulgence of traditional fried donuts but baked to perfection for a lighter and less greasy option. Ideal for breakfast, dessert, or a special snack, they combine the irresistible taste of Nutella with soft, tender donut texture.

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Ingredients

Scale 1x2x3x

Donuts

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup buttermilk
• 1/4 cup Nutella
• 1/3 cup brown sugar
• 2 tablespoons butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract

Nutella Glaze

• 1 cup powdered sugar
• 2 tablespoons Nutella
• 2–3 tablespoons milk (or more as needed)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Thoroughly spray a donut pan with non-stick cooking spray to prevent sticking and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, and fine sea salt, then set the dry mix aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, Nutella, brown sugar, melted butter, large egg, and vanilla extract until the mixture is smooth and fully combined.
4. Form Batter: Gradually add the dry ingredients into the wet ingredients and gently mix until just combined. Avoid over-mixing to keep the donuts tender.
5. Fill Donut Pan: Spoon the batter into the prepared donut cavities, filling them two-thirds to three-quarters full. Depending on your donut pan size, expect to make about 9-10 donuts, baking in batches if necessary.
6. Bake Donuts: Bake in the preheated oven for 9-10 minutes or until a wooden toothpick inserted into a donut comes out clean. Remove from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare Nutella Glaze: In a bowl, mix powdered sugar, Nutella, and 2 tablespoons of milk until smooth. Adjust the consistency by adding extra milk to thin or more powdered sugar to thicken as needed.
8. Glaze Donuts: Place foil under the wire rack to catch drips. Dip the tops of each cooled donut into the Nutella glaze and place them back onto the rack. Let the glaze set for 10-15 minutes until slightly hardened.

Notes

• Ensure not to overmix the batter to maintain light, fluffy donuts.
• If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup of milk and let it sit for 5 minutes.
• Use a non-stick donut pan or silicone mold for easier removal.
• For a thicker glaze, add more powdered sugar; for thinner glaze, add more milk gradually.
• Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella donuts, baked donuts, Nutella glaze, easy donut recipe, homemade donuts, chocolate hazelnut dessert