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Baked Chocolate Hazelnut Doughnuts


15 min


10 mins






Irresistible cakey chocolate hazelnut doughnuts, topped with choc hazelnut spread and nuts. Yum!

made using

Light Brown Soft

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Step 1

Preheat the oven to 180C/350F. Grease two six-hold doughnut pans with melted butter and set aside.

Step 2

In a large mixing bowl, tip in the flour, cocoa, baking powder, bicarbonate of soda salt and Tate & Lyle Soft Light Brown Sugar.

Step 3

In a separate jug, mix together the egg, milk, vanilla and chocolate hazelnut spread. Whilst whisking, pour in the melted butter to completely combine.

Step 4

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.

Step 5

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.

Step 6

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



For the doughnuts


Plain flour

135 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

65 g


15 g

Baking powder

1/2 tsp

Bicarbonate soda

1/2 tsp


1/2 tsp

Large eggs



80 ml


1 tsp

Chocolate and hazelnut spread

50 g


Unsalted, melted

60 g

For the topping/decoration

Chocolate and hazelnut spread

80 g



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