Baked Hazlenut Donuts

If you are hesitant to have donuts, these healthy and light Baked Hazelnut Donuts are the correct answer for you. These delicious and decadent donuts are topped with a creamy Nutella glaze, making them even more decadent and special. They are super easy to make and can be made into a soft, fluffy, decadent dessert, snack, or even breakfast.

About These Baked Hazlenut Donuts

• Unlike fried donuts, these are oven-baked and have only a tiny amount of fat. Let me be honest: I am a big fan of fried donuts, and I have this post for those who want to make them. Donut Donuts, but if you're going to stay on the healthy side of the road, try these Baked Hazlenuts Donuts.
• These donuts use both All-purpose Flour and Ground hazelnut. Ground hazelnut adds volume and flavour to the donut; no artificial flavour or extract is needed.
• Use a food processor to grind the nuts, stopping when they look like small grains. Do not over-blitz them. Too much grinding turns them into hazelnut butter, which is not what we are looking for.
• The list of ingredients is simple and ordinary: All-purpose Flour, Ground Hazelnuts, Oil, Butter, Baking Powder, Salt, Brown Sugar, Sour Cream, Egg, and Vanilla extract. As you can see, no fancy ingredient is required.
• You can make these donuts in mini-cavity donut pans or large cavity pans. If you bake them in the large cavity pan, you will end up with a few larger donuts the mini cavity pan will give you more donuts.

How To Make These Donuts

• The process of making baked donuts is very similar to making a cake. We start by sifting all dry ingredients and setting them aside.
• Beat the oil, butter, and sugar until the mixture is light and creamy.
• Add in the eggs one at a time, along with vanilla extract.
• Mix in the sour cream.
• Mix the ground hazelnut into the dry ingredients, add them to the mixture, and gently mix. The mixture will be thick.
• Grease the donut cavities with butter or cooking spray.
• Pour the batter into a piping bag, and cut the tip of the bag to make half an inch whole.
• Pipe the batter into the pan cavities, but do not fill them. Bake the donuts for 10-12 minutes.
• Let them cool in the pan for 10 minutes, then transfer to the cooling rack to cool before glazing.

How To Make The Glaze

• This glaze contains Powdered Sugar, Milk, Nutella, and Vanilla extract.
• Mix all the ingredients to achieve the right consistency—not too runny or stiff. If it is too stiff, add a small amount of milk; if it is too runny, add more powdered sugar.
• Dip the top of the donuts into the glaze and put them on the rack to drip the excess glaze.
• Before the glaze is set, add some ground hazelnuts.
• Let the glaze set and harden for half an hour or so.

See more related posts here;

Donut Donut,

Halloween Pumpkin Donuts,

Pumpkin Donuts

Storing: Donuts taste best when they are fresh, but they can be stored in an airtight container in the fridge for a couple of days.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe