Chocolate Hazelnut Doughnuts: A Decadent Delight! (2024)

Chocolate Hazelnut Doughnuts: A Decadent Delight! (1)

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Hello, my dear readers! Today, I’m overwhelmingly grateful to share a recipe that marries simplicity with indulgence. If you’re anything like me, you understand the joy that a perfect doughnut can bring—especially when chocolate and hazelnuts are involved. I promised you versatile, and here’s proof!

These Chocolate Hazelnut Doughnuts are not just any treat; they are a celebration of texture and flavor. Perfect for a cozy morning, a festive brunch, or just a sweet end to a long day, these doughnuts will make your kitchen smell like a dream and your taste buds dance with delight!

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cocoa powder

1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg

3/4 cup buttermilk
1/4 cup vegetable oil
1/2 cup chocolate hazelnut spread

1/4 cup chopped hazelnuts
Extra chocolate hazelnut spread for glazing
Additional chopped hazelnuts for topping

this Recipe

How to Make Chocolate Hazelnut Doughnuts

Preheat your oven to 350°F (175°C) and grease a doughnut pan.
Mix the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, and baking soda.
Combine the wet ingredients: In another bowl, whisk together the vanilla extract, egg, buttermilk, and vegetable oil.

Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the 1/2 cup of chocolate hazelnut spread and the chopped hazelnuts.
Fill the doughnut pan: Spoon the batter into the doughnut cavities, filling each about three-quarters full.
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

Glaze and garnish: Once cooled, spread a thin layer of chocolate hazelnut spread over each doughnut and sprinkle with additional chopped hazelnuts.

Helpful Tips

Don’t overmix the batter; just stir until everything is combined to keep your doughnuts soft and tender.
Fill the doughnut cavities evenly to ensure uniform cooking.

Let the doughnuts cool completely before glazing to prevent the topping from melting off.

Substitutions/Variations

Gluten-Free? Substitute the all-purpose flour for your favorite gluten-free blend.
Nut allergies? Replace the hazelnuts with seeds like sunflower or pumpkin for a crunch without the nuts.

Frequently Asked Questions

Can I make these doughnuts vegan?

Absolutely! Use a plant-based milk in place of buttermilk, a flax egg instead of a chicken egg, and ensure your chocolate spread is vegan.

How do I make these doughnuts without a doughnut pan?

No doughnut pan? No problem! You can use a muffin tin; just be sure to adjust the baking time slightly, as they might take a bit longer.

Storage Instructions

Store your Chocolate Hazelnut Doughnuts in an airtight container at room temperature for up to 3 days. For longer storage, they freeze well for up to 2 months—just thaw and enjoy!

More Relevant Recipes

Cookie Monster Ice Cream
Chocolate Kiss Cookies

Thank you for stopping by today! I hope these Chocolate Hazelnut Doughnuts bring as much joy to your table as they have to mine. Anything but boring!! Keep baking, keep smiling, and remember—every bite is a moment of happiness. Happy baking!

Chocolate Hazelnut Doughnuts: A Decadent Delight!

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Author: Emma

Total Time: 25 minutes
Yield: 12 doughnuts 1x

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Description

Dive in the irresistible charm of Chocolate Hazelnut Doughnuts. This recipe combines rich cocoa with the nutty allure of hazelnuts to create a treat that’s not only delightful to the palate but also a feast for the eyes. Perfect for breakfast, a snack, or a dessert, these doughnuts bring a gourmet twist to a beloved classic.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cocoa powder

1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg

3/4 cup buttermilk
1/4 cup vegetable oil
1/2 cup chocolate hazelnut spread

1/4 cup chopped hazelnuts
Extra chocolate hazelnut spread for glazing
Additional chopped hazelnuts for topping

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Instructions

Preheat the oven to 350°F (175°C) and grease a doughnut pan.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda.
In a separate bowl, whisk together vanilla extract, egg, buttermilk, and vegetable oil.

Combine the wet ingredients with the dry ingredients, stirring just until mixed. Fold in chocolate hazelnut spread and chopped hazelnuts.
Spoon the batter into the doughnut pan, filling each cavity about three-quarters full.
Bake for 12-15 minutes or until a toothpick comes out clean.