How to make Baked Doughnuts with Nutella Glaze

Who doesn’t love a donut especially if it’s covered with a Nutella glaze. These baked donuts are a bit healthier and also very tasty. You don’t even need a special frying pan or donut cutter for this recipe.

Ingredient

Makes about 14-15 donuts
2 1/2 cups (315g) all-purpose flour
1/2 teaspoon (2g) salt
1/3 cup (66g) sugar
15g fresh yeast (1 tsp 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 yeast
1/2 cup (140g), Nutella, room temperature
1/3 cup (80ml) whipped cream

1. In a large bowl, mix together flour, salt, and 1/3 cup sugar.

2. In a small bowl, stir together fresh yeast with 1 tablespoon 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 the dough rest for about 1 hour at room temperature (warm space) until doubled 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 tray, about 2 inches apart. Cover with plastic wrap and let stand for about 30 minutes.

8. Preheat oven to 375F (190C).

9. Bake donuts for 8-10 minutes until lightly golden brown. Make sure you don’t bake the donuts for too long.

10. While they cool a bit, prepare the Nutella glaze.

11. In a bowl, combine Nutella with cream and if it is still too thick, gradually add more cream until desired consistency is reached.

12. Dip half a donut in the glaze, spread the glaze where needed with a knife and sprinkle with nuts or sprinkles on top. Interesting!