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 – 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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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
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Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
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Get baking with homemade cookies – simple, delicious and perfect for making memories together.
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