Prep
15 minBake
10 minsServes
9Difficulty
Medium About
Irresistible cakey chocolate hazelnut doughnuts, topped with choc hazelnut spread and nuts. Yum!
Watch video instructions or scroll for step-by-step
Baked Chocolate Hazelnut Doughnuts
Preheat the oven to 180C/350F. Grease two six-hold doughnut pans with melted butter and set aside.
In a large mixing bowl, tip in the flour, cocoa, baking powder, bicarbonate of soda salt and Tate & Lyle Soft Light Brown Sugar.
In a separate jug, mix together the egg, milk, vanilla and chocolate hazelnut spread. Whilst whisking, pour in the melted butter to completely combine.
Pour the wet mixture into the dry and fold together until combined. Divide the mixture evenly in the tin, either using a spoon or piping the cake mixture in for a neater finish.
Bake for 9-10 minutes. The doughnuts will be risen and springy once done. Leave to cool in the tin for a few minutes, then carefully release from the tin and leave to cool completely on a wire rack.
For the decoration, simply gently heat the chocolate hazelnut spread until smooth and a little runny. Dip each doughnut in, then return to the rack to settle. Finish the decoration with a sprinkle of chopped hazelnuts. Enjoy!
Ingredients β 11 items
1
For the doughnuts
Plain flour
Tate & Lyle Fairtrade Light Brown Soft Sugar
Cocoa
Baking powder
Bicarbonate soda
Salt
Large eggs
Milk
Vanilla
Chocolate and hazelnut spread
Butter
Unsalted, melted
For the topping/decoration
Chocolate and hazelnut spread
Hazelnuts
Chopped
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