Wednesday, July 2

Baked Glazed Nutella Doughnuts

A few days ago I was asked if I could make a Nutella doughnut. As I often do, I said yes, give me a little to think about it, and then roughly 6-8 hours later off to the kitchen I went. Infusing the flavors of Nutella into a doughnut is actually very easy. By using the method of a peanut butter doughnut and the recipe of a chocolate doughnut you end up with the perfect all around moist Nutella-ie treat!

Full time 2 hours (includes to cooling times)
Makes 6 crullers or doughnuts

The needs-

For the Doughnut:
2 eggs
2 cups all purpose flour
1 cup milk
1 cup light brown sugar, lightly packed
1/2 cup Nutella
2 1/2 tbsp butter, melted and hot
1 tsp vanilla
1 tsp baking soda

For the Glaze:
1/2 cup Nutella
1/3 cup whipping or heavy cream
1/4 cup sprinkles, optional

The know-

Preheat the oven to 325' and spray you doughnut pan with cooking spray or grease and flour it lightly.

In a large mixing bowl pour the melted hot butter.

Add in the Nutella and mix until it combines evenly, it will take a few moments to do so.

Cream in the brown sugar and vanilla.

Add in the milk and work until it smooths out.

Add in eggs and baking soda, mix until it is fully incorporated.

Add in flour, mixing only until it is blended, be careful not to over mix.

Pour evenly into the prepared pan.

Bake 18-22 minutes or until center tests done with an inserted toothpick.

Remove from oven and allow to cool in pan 5-8 minutes.

Flip out onto cooling rack and let cool completely, approximately 30-45 minutes.

Once cool, you can glaze them.

To prepare the glaze whisk together cream and Nutella until even in texture. If it is giving you a hard time, gently warm just to make the mixing easier.

Dip doughnuts half way into glaze and return to your cooling rack. This will allow excess to drip off.

Once all doughnuts have been dipped, sprinkle sprinkles over the top evenly.

Allow doughnuts to rest 30 minutes for glaze to set, cheers!