Picture this: a pillowy, golden-brown donut so light it practically floats off your fingertips, split open to reveal a molten river of Nutella that pools on your plate. These baked beauties deliver all the indulgence of fried donuts without the mess, and that chocolate-hazelnut surprise inside? Pure magic. The secret is baking them in a donut pan until they’re just barely golden, then filling them while they’re still warm so the Nutella gets gloriously gooey.
Why You’ll Love This Recipe
- Ready in under 40 minutes from pantry staples you probably already have
- No deep fryer needed — these bake in a standard donut pan for easy cleanup
- The Nutella filling stays perfectly creamy and melts slightly from the warm donut
- Make a double batch and freeze unfilled for instant treats all month long
- Lighter texture than fried donuts but still satisfyingly rich and tender
Pro Tips
- Room temperature ingredients are crucial — cold eggs and milk create dense, heavy donuts instead of airy ones
- Don’t overfill the donut pan cavities; fill only 2/3 full or they’ll lose their signature hole and bake unevenly
- Use a piping bag or a sturdy ziplock bag with the corner snipped to inject Nutella cleanly into the center without tearing the donut
- For the best texture, brush with melted butter immediately after baking, then roll in cinnamon sugar while still warm — the coating sticks better and creates a slight crust
Baked Nutella Filled Donuts Recipe
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 crevice to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until evenly distributed with no lumps.
- In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until no dry streaks remain. Do not overmix — the batter should be slightly thick and a few small lumps are fine.
- Transfer the batter to a piping bag or large ziplock bag with one corner snipped off. Pipe batter into each donut cavity, filling only about 2/3 full to allow room for rising.
- Bake for 10-12 minutes, until the donuts spring back when lightly touched and the tops are pale golden. A toothpick inserted into the donut should come out clean or with just a few moist crumbs.
- Let the donuts cool in the pan for 3 minutes, then carefully turn them out onto a wire rack. While still warm, brush each donut all over with melted butter, then roll in the cinnamon sugar mixture until fully coated.
- Once the donuts are cool enough to handle but still slightly warm, transfer the Nutella to a piping bag fitted with a long thin tip or a squeeze bottle. Insert the tip into the side of each donut and gently squeeze to fill the center with about 1-2 tablespoons of Nutella until you feel slight resistance.
- Serve immediately while the Nutella is still warm and melty, or let them cool completely if you prefer a firmer filling. Repeat with remaining batter if making multiple batches.
Frequently Asked Questions
Can I use a different filling instead of Nutella?
Absolutely! Cookie butter, caramel sauce, raspberry jam, or lemon curd all work beautifully. Just make sure the filling is thick enough to pipe but not so thick it tears the donut. Warm it slightly if needed for easier filling.
What if I don’t have a donut pan?
Use a standard muffin tin instead — you’ll get donut holes or muffin-shaped treats. Reduce baking time by 2-3 minutes and check for doneness with a toothpick. They won’t have the classic ring shape, but the texture and flavor remain identical.
How do I know when they’re perfectly baked?
They should spring back when lightly touched and be pale golden on top, not deeply browned. Overbaking creates dry, cake-like donuts. A toothpick inserted into the donut itself (not the center hole) should come out with just a few moist crumbs.
Why did my donuts turn out dense?
Overmixing the batter develops too much gluten, creating a tough texture. Stir just until the dry ingredients disappear — some small lumps are fine. Also check your baking powder is fresh; expired leavening won’t give you that signature lift.
Storage & Serving
Store filled donuts in an airtight container at room temperature for up to 2 days, though they’re absolutely best within 12 hours of baking. For longer storage, freeze unfilled donuts for up to 3 months and fill after thawing. Serve them slightly warm with a glass of cold milk, pair with fresh berries and whipped cream for brunch, or dust with powdered sugar for an elegant presentation at your next gathering.
These baked beauties prove you don’t need a deep fryer to create bakery-worthy donuts at home — just a little patience and that jar of Nutella calling your name from the pantry.