The aroma of roasted hazelnuts and rich chocolate fills your kitchen as these pillowy rings emerge from the oven, their tops glistening with a generous swirl of Nutella glaze. Forget the deep fryer — these baked beauties deliver all the indulgence of a bakery donut with half the mess and guilt. One bite reveals a tender, cake-like crumb that’s impossibly moist, wrapped in a velvety chocolate-hazelnut coating that makes every morning feel like a celebration.
Why You’ll Love This Recipe
- Ready in under 35 minutes from mixing bowl to glazed perfection, making them perfect for weekend brunch or surprise guests
- Baked instead of fried means less cleanup, healthier indulgence, and no lingering oil smell in your kitchen
- The double dose of Nutella — both in the batter and the glaze — creates an intense hazelnut-chocolate experience that rivals any gourmet bakery
- Makes exactly 12 donuts, ideal for meal prep or freezing half the batch for future cravings
- Kid-friendly recipe that’s simple enough for baking with little helpers but impressive enough for brunch parties
Pro Tips
- Room temperature ingredients are crucial — cold eggs and milk will create a dense, heavy donut instead of a light, fluffy one. Set everything out 30 minutes before mixing.
- Don’t overfill the donut pan cavities. Fill each only two-thirds full to prevent overflow and ensure that classic donut shape with a defined center hole.
- For an ultra-smooth glaze, warm the Nutella for 10-15 seconds in the microwave before whisking in the powdered sugar and milk. This prevents lumps and creates that bakery-style shine.
- Let the donuts cool in the pan for exactly 5 minutes, then transfer to a wire rack. Any longer and they’ll steam and become soggy; any shorter and they’ll break apart.
Baked Chocolate Hazelnut Nutella Donuts
Ingredients
Method
- Preheat your oven to 350°F (175°C). Generously grease a 6-cavity donut pan with nonstick spray or butter, making sure to coat every ridge and the center posts.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until no lumps remain and the mixture is evenly combined.
- In a separate medium bowl, whisk the egg until lightly beaten. Add the milk, warmed Nutella, melted butter, and vanilla extract, whisking until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a rubber spatula just until combined, about 15-20 strokes. The batter should be thick but pourable, with a few small lumps remaining.
- Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. Pipe the batter into each donut cavity, filling them about two-thirds full to leave room for rising.
- Bake for 10-12 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
- Let the donuts cool in the pan for exactly 5 minutes, then carefully invert the pan onto a wire rack. Tap gently to release the donuts and allow them to cool completely before glazing, about 15 minutes.
- For the glaze, warm the Nutella in a microwave-safe bowl for 10-15 seconds until slightly softened. Whisk in the powdered sugar and 2 tablespoons milk until smooth, adding the third tablespoon if needed for a pourable consistency.
- Dip the top of each cooled donut into the glaze, letting any excess drip back into the bowl. Return to the wire rack and immediately sprinkle with toasted hazelnuts if using.
- Let the glaze set for 10 minutes before serving. The glaze will firm up slightly but remain deliciously soft and glossy.
Frequently Asked Questions
Can I make these without a donut pan?
Yes, use a standard muffin tin instead. You’ll get 12 chocolate hazelnut muffins with the same incredible flavor, though they won’t have the classic donut shape. Bake for the same amount of time.
How do I store leftover donuts?
Store unglazed donuts in an airtight container at room temperature for up to 2 days, or refrigerate glazed ones for up to 4 days. The glaze may soften slightly when refrigerated but will still taste amazing.
Can I substitute the Nutella with another spread?
Absolutely — any chocolate hazelnut spread works beautifully. You can also try almond butter mixed with cocoa powder, though the flavor profile will be nuttier and less sweet.
Why are my donuts dense instead of fluffy?
Overmixing the batter develops too much gluten, creating a tough texture. Stir just until the dry ingredients disappear into the wet mixture, even if a few small lumps remain.
Storage & Serving
These donuts keep beautifully for up to 4 days in an airtight container in the refrigerator, though they’re best enjoyed within 48 hours when the texture is at its peak. Freeze unglazed donuts for up to 2 months, then thaw and glaze fresh when ready to serve. Enjoy them alongside your morning coffee, pack them in lunchboxes for a special treat, or warm one for 10 seconds in the microwave and serve with a scoop of vanilla ice cream for an unforgettable dessert.
These baked beauties prove that homemade donuts don’t need a deep fryer to steal the show — just grab your donut pan and let the chocolate-hazelnut magic begin.