Anyone else eat Nutella straight out of the jar? Anyone? All of us? That’s what I thought. If you’re a Nutella fiend, you’re in the right place.
Let me confess something right off the bat: I am not a chocolate person. Go ahead with the “what’s the matter with you?!” I can take it.
In my world chocolate is okay in small doses. With one exception to the rule: I LOVE Nutella. Which is why I packed the flavors of the beloved chocolate hazelnut spread into these Chocolate Chip Hazelnut Donuts!
Soft and cakey, gooey and chocolaty, and delightfully crunchy these are sure to be a crowd pleaser. When I make them, my kids cannot get enough!
That’s right. They’re BAKED. No pulling out the heavy dutch oven and dealing with messy frying oil. You just need a donut pan, like these ones I use, and an oven to make the magic happen.
I end up with much less mess, so much less stress. Just the way I like it.
This donut recipe is not gluten free. It can easily be converted though. The gluten free flour that works best here is Bob’s Red Mill 1-1 Baking Flour. It can also accommodate dairy free lifestyles. Just trade in the milk, cream, and chocolate chips for non-dairy alternatives. It really can be made to accommodate different dietary needs, which is always a bonus if you ask me!
These chocolate chip hazelnut donuts are one of the most requested treats from my family. Make sure to drop me a comment if you try them to let me know what you think! If you’re looking for another to die for chocolate/hazelnut recipe, be sure to check out my recipe for Gluten Free Millionaire Shortbread Bars.
Chocolate Chip Hazelnut Donuts
Equipment
- Donut Pans
- Piping Bag
- Electric Mixer (Stand Mixer preferred
- Oven
Ingredients
For the Donuts
- 3/4 cup Granulated Sugar
- 1/2 cup Vegetable Oil
- 2 cups All Purpose Flour Can substitute with Bob's Red Mill Gluten Free 1-1 Baking Flour for gluten free
- 2 t Baking Powder
- 1 t Salt
- 3/4 cup Milk Or Dairy Free Milk
- 2 large Eggs Room Temperature
- 1 T Vanilla Extract
- 1/2 cups Mini Chocolate Chips
For the Glaze and Topping
- 1 cup Chocolate Chips Regular or Dairy Free
- 1/4 cup Heavy Whipping Cream or Coconut Cream
- 1 1/2 cups Roasted Hazelnuts Chopped Fine
Instructions
For the donuts
- Preheat oven to 425°F, and grease donut pans, including the center.
- In the bowl of a stand mixer, cream the sugar with the oil until well combined.
- In a separate bowl, combine the flour, salt, and baking powder. Whisk until incorporated.
- To the sugar/oil mixture, add the milk, eggs, and vanilla. Mix until well combined.
- Add the flour, salt, and baking powder mix to the combined wet ingredients.
- Mix until combined and no lumps remain.
- Add in the chocolate chips, and mix until evenly distributed.
- Pour batter into a piping bag fitted with a large open tip. If you don't have a piping bag, use a large resealable bag and snip about a half inch of the corner off.
- Pipe the mixer into the greased donut pans, filling them about halfway. Do not cover the center peg, where the hole will be when they are done.
- Check the donuts at 8 minutes to see if they're done or need a few minutes longer.
- Remove from oven, and cool in the pans for five minutes.
For the topping
- Make a ganache by putting the cream and chocolate chips into a microwave safe bowl.
- Microwave in for 40 seconds, until the cream is hot and the chocolate is starting to melt. If it doesn't happen on the first 40 seconds, keep microwaving in 20 second bursts.
- Stir the chocolate into the warm cream until it melts and is well combined.
- Finely chop hazelnuts.
Topping the donuts
- Remove the donuts from the pan. You may need to use a rubber spatula to help get them out if they stick.
- Flip the donut upside down, so the bottom is facing you, and dip the top halfway into the bowl of ganache.
- Immediately dip the ganached portion of the donut into the hazelnuts to "glue" them on.
- Allow them to cool and set for at least 5 minutes more.
