Who doesn’t love doughnuts especially if topped with Nutella glaze. These baked doughnuts are a bit healthier and really delicious too. You don’t even need a doughnut pan or special doughnut cutter for this recipe.
Source: Home Cooking Adventure
Ingredient
Makes about 14-15 donuts
2 1/2 cups (315g) all-purpose flour
1/2 teaspoon (2g) salt
1/3 cup (66g) sugar
15 g fresh yeast (1 teaspoon active dry yeast)
1 teaspoon (5g) sugar
2 tablespoons (28g) butter, melted
2/3 cup (160ml) warm milk
1 egg, beaten
Add more flavor if desired: vanilla, lemon zest, cinnamon, etc.
Nutella Glaze
1/2 cup (140g), Nutella, room temperature
1/3 cup (80ml) whipped cream
1. In a large bowl, whisk together flour, salt, and 1/3 cup sugar.
2. In a small bowl, stir fresh yeast with 1 teaspoon sugar until it liquefies. Dissolve yeast in 1/3 cup of milk and add to flour mixture. Add the butter, egg, and remaining milk and begin kneading until smooth and slightly pulled away from the sides of the bowl.
3. Cover with cling film. Let it rest for about 1 hour at room temperature (warm space) until it doubles in size.
4. On a floured surface, roll the dough out with a rolling pin until ½ (1 cm) thick.
5. Use a donut cutter or a 3-inch (7.5 cm) round cutter to cut the donuts and a 1 1/4-inch (3 cm) round cutter for the inner circle.
6. Roll up remaining dough and cut into donuts until no more dough.
7. Place donuts on a parchment-lined baking sheet, about 2 inches apart. Cover with cling film and leave for about 30 minutes.
8. Preheat oven to 375F (190C).
9. Bake the cake for 8-10 minutes until lightly golden brown. Make sure you don’t eat too many donuts.
10. While slightly cooling, prepare Nutella glaze.
11. Mix Nutella with cream in a bowl and if it is still too thick, gradually add cream until desired consistency is reached.
12. Dip half a donut in the glaze, spread the glaze where needed with a knife and add nuts or sprinkles on top. Interesting!
