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2 cup all-purpose flour
¼ cup Nutella (or chocolate hazelnut alternative)
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 cup packed brown sugar
8 teaspoons melted butter
2 teaspoons vanilla extract
1 cup confectioners’ sugar
1 tablespoons hot water
Heat oven to 325.
Spray your donut pans with nonstick cooking spray and set aside.
In a large bowl, whisk together the dry ingredients; flour, baking soda, and salt.
In small bowl, whisk together the rest of the ingredients – milk, sugar, egg, butter, Nutella, and vanilla – until smooth.
Add wet mixture to the dry mixture, whisking together until well-blended.
Using a spoon (a teaspoon would probably be best), fill each doughnut well approximately ⅔-3/4 full (approximately 2-3 teaspoonfuls each).
Bake at 325 degrees for 12-15 minutes or until doughnuts spring back when pressed.
Flip onto a baking rack to cool.
If no icing is made, you can dust with confectionerâs sugar.
Blend confectionersâ sugar, hot water and extract in a small bowl.
Spoon in the Nutella and mix until well-blended.
Dip cooled doughnuts in the glaze, twirling them around in a circle once before lifting, continually turning until it stops dripping.
Set out onto a rack to dry.
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