Description
Sinful chocolate hazelnut doughnuts deliver pure indulgence straight from European bakeries. Sweet rings of delicate pastry coated in rich chocolate glaze will sweep you into delightful dessert bliss.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (25 grams) cocoa powder
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup (180 milliliters) buttermilk
- 1/4 cup (60 milliliters) vegetable oil
Flavoring and Topping Ingredients:
- 1/2 cup (130 grams) chocolate hazelnut spread
- 1/4 cup (30 grams) chopped hazelnuts
- Extra chocolate hazelnut spread for glazing
- Additional chopped hazelnuts for topping
Instructions
- Heat the oven to 350°F and prepare a doughnut pan with a light coating of oil or non-stick spray.
- Sift the dry ingredients – flour, sugar, cocoa powder, and baking soda – into a spacious mixing bowl, ensuring no lumps remain.
- Whisk together the liquid components – vanilla extract, egg, buttermilk, and vegetable oil – in a separate container until smoothly integrated.
- Gently merge the wet and dry mixtures, stirring minimally to prevent overmixing, which can result in tough doughnuts.
- Carefully incorporate the chocolate hazelnut spread and chopped hazelnuts into the batter, distributing them evenly throughout.
- Transfer the batter into the doughnut pan, filling each cavity approximately three-quarters full to allow room for rising.
- Place the pan in the preheated oven and bake for 12-15 minutes, checking doneness by inserting a toothpick that should emerge clean when removed.
- Remove the doughnuts from the oven and allow them to cool completely on a wire rack, which prevents soggy bottoms.
- Once cooled, drizzle each doughnut with additional chocolate hazelnut spread and garnish with a sprinkle of finely chopped hazelnuts for a delightful crunch.
Notes
- Customize texture by adjusting buttermilk amount for lighter or denser doughnuts.
- Swap vegetable oil with melted coconut oil for a subtle tropical flavor boost.
- Use gluten-free flour blend to make these doughnuts suitable for celiac or gluten-sensitive diets.
- Replace egg with mashed banana or applesauce for a vegan-friendly version that maintains moisture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg