I celebrate Nutella too much. I have a ridiculous amount of love for it.
If the people at Nutella could somehow create a version of the delicious spread that had no calories in it, I would eat it for breakfast, lunch and dinner. I wouldn’t even bother spread it on things, I’d just eat it straight from the jar.
Om nom nom nom nom.
So when I started making chocolate doughnuts, I knew that they had to be Nutella – both in the mixture AND in the icing.
I’m not one to do things by halves!
Just a forewarning –the icing is dangerously delicious. There’s slightly more icing than you need because you will experience some run-off. You also have to account for the part where you drink some of it… for quality assurance.
Baked Nutella doughnuts
- 1 cup brown sugar
- 1/2 cup Nutella
- 80g butter, softened
- 2 Tbsp cocoa
- 1 tsp vanilla
- 1 egg
- 2 1/2 cups plain flour
- 1/2 cup milk
- 1 ½ tsp baking powder
- 2 cups icing sugar
- ½ cup Nutella
- 5 tbsp milk
- 1 tsp vanilla extract
- Chopped, toasted hazelnuts or sprinkles, for topping (optional)
Preheat your oven to 200°C and grease two 12 cup capacity doughnut tin.
Cream Nutella, butter and sugar together. Add cocoa and vanilla, then the egg. Add half of the flour, then the milk. Add the remaining flour and the bicarb and mix well.
Scoop out a generous tablespoon of mixture and roll it into a sausage in between your palms. Lay the sausage in your doughnut mould, it should take up about 2/3 of the mould.
Grab half a tablespoon extra, roll it into a sausage and fill up the remaining third. Repeat 12 times. Pop into the oven for 8-9 minutes, or until they have risen and the outside looks dry. Don’t be tempted to leave them in the oven too much longer as they can go hard.
Once the doughnuts are cool, whiz together your icing ingredients until they’re smooth, then drizzle generously over the tip of the doughnuts. Top generously with sprinkles of your choosing.