About the bake
Our nutella doughnut recipe is for baked doughnuts, not fried. These bite-sized little treats are baked in a mini muffin tray and injected with Nutella using a star piping nozzle right at the end.
Whether you call them doughnuts or donuts- these little treasures are small enough to enjoy a few in each sitting. Bite into one and Nutella oozes out of the middle. They really are a yummy taste sensation.
If you enjoyed these nutella doughnuts, give our nutella cupcakes a try!
Method
Step 1:
Preheat the oven to 200ºc/180ºfan/Gas Mark 6. Grease a 24 hole mini muffin tin.
Step 2:
Mix together the oil and sugars until smooth, then mix in the egg.
Step 3:
Add the baking powder, bicarbonate of soda, cinnamon, vanilla and salt.
Step 4:
Stir in half the flour, then the milk and then the rest of the flour until you have a smooth thick batter.
Step 5:
Spoon the batter into the holes of the tray, about 1 tbsp in each.
Step 6:
Bake the doughnuts for 10 minutes. While they're cooking, melt the butter and combine the sugar and cinnamon for dusting.
Step 7:
As soon as the doughnuts are cool enough to handle, brush with the melted butter and roll in the dusting sugar.
Step 8:
Once completely cooled pipe a little Nutella into each one using a small star nozzle.
Storage Instructions
Keep in an airtight container. Eat within 2 days.
Ingredients
For the Dough
- 60ml Vegetable oil
- 60g Billington's Unrefined Golden Caster Sugar
- 40g Billington's light muscovado sugar
- 1 Egg (large)
- 3 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Extract
- 170g Allinson's Plain White Flour
- 120ml Whole milk
For the Sugar Coating
- 60g Butter (unsalted)
- 2 tbsp Granulated sugar
- 1/2 tsp Cinnamon
For the Filling
- 100g Nutella
Utensils
- Mini muffin tin
- Mixing bowl
- Pastry brush
- Cooling rack
- Piping bag
- Star nozzle
Recipe Reviews
Sooo good
So awesome
Ingredients
For the Dough
- 60ml Vegetable oil
- 60g Billington's Unrefined Golden Caster Sugar
- 40g Billington's light muscovado sugar
- 1 Egg (large)
- 3 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Extract
- 170g Allinson's Plain White Flour
- 120ml Whole milk
For the Sugar Coating
- 60g Butter (unsalted)
- 2 tbsp Granulated sugar
- 1/2 tsp Cinnamon
For the Filling
- 100g Nutella
Utensils
- Mini muffin tin
- Mixing bowl
- Pastry brush
- Cooling rack
- Piping bag
- Star nozzle