How to Make One-Bite Nutella Donuts
If Wiki is to be believed, it seems that the late Michelle Ferrero (son of the inventor of Nutella) was the richest man in Italy — worth more than $23 billion. Well-deserved wealth, in our opinion. After all, who doesn’t get just a little bit giddy when they spot one of those comically oversized jars of Nutella at the crêperie? Who hasn’t bought a jar at the store and found themselves hiding in the cupboard later eating it straight off the spoon? Hey, we’re not judging — we’ve all done it.
Today we’re serving up the best Nutella recipe you’ve ever made: mini baked donuts, rolled in sugar and stuffed with that heavenly chocolate spread. A perfect excuse to lick the spoon without hiding in a cupboard.
Ingredients
Makes 24
- — 1 cup (2 sticks) unsalted butter
- — 1/3 cup full-fat milk
- — 1 whole egg plus 1 egg yolk
- — 1 teaspoon vanilla extract
- — 1 + ½ cups all-purpose flour
- — 2 teaspoons baking powder
- — 1 + ¼ cups sugar
- — pinch of salt
- — 4 Tablespoons Nutella
Instructions:
1. Heat the oven to 375 degrees Fahrenheit and butter a 24-hole mini muffin/petit fours tin with 2 Tablespoons of the butter. If you’re worried that the baked donuts might stick, you can also lightly dust the buttered pan with 1 Tablespoon of flour (shake out any excess).
2. Melt half of the remaining butter over medium heat until it smells nutty and the foam at the top starts to turn lightly brown (but don’t let it burn — it takes about 5-10 minutes). Butter cooked in this way is known as brown butter. Turn off the heat and let it cool for 5 minutes.
3. Mix the milk, egg, egg yolk and vanilla together using a whisk, then pour in the brown butter in a thin stream while stirring (pouring it in slowly will help prevent the eggs from cooking).
4. In a separate bowl, combine the flour, a pinch of salt and half of the sugar.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overwork it — some small lumps are fine.
6. Spoon one teaspoon of the mixture into each of the mini muffin holes (to just about half full). Add 1/2 teaspoon of Nutella into the center of each of the muffin holes and cover with another teaspoon of the cake mixture. Try to ensure the Nutella is in the middle (not touching the tin side) and that the top layer of mixture completely covers the Nutella.
7. Bake for 10-12 minutes, until golden and firm. Cool in the tin for 5 minutes, then gently release with a knife to prevent sticking. Don’t let them stay in the tin any longer or they’ll stick.
8. Melt the remaining butter, browning it as before, and allow to cool for 5 minutes before transferring to a shallow bowl. Be careful not to burn yourself! Put the remaining sugar into a shallow bowl, turn the donuts in the butter, then roll in sugar.
Heat the oven to 375 degrees Fahrenheit and butter a 24-hole mini muffin/petit fours tin with two tablespoons of the butter. If you’re worried that the baked donuts might stick, you can also lightly dust the buttered pan with one Tablespoon of flour (shake out any excess).
Melt half of the remaining butter over medium heat until it smells nutty and the foam at the top starts to turn lightly brown (but don’t let it burn — it takes about 5-10 minutes). Butter cooked in this way is known as brown butter. Turn off the heat and let it cool for five minutes.
Mix the milk, egg, egg yolk and vanilla together using a whisk, then pour in the brown butter in a thin stream while stirring (pouring it in slowly will help to prevent the eggs from cooking).
In a separate bowl, combine the flour, a pinch of salt and half of the sugar. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overwork it — some small lumps are fine.
Spoon one teaspoon of the mixture into each of the mini muffin holes (to just about half full). Add 1/2 teaspoon of Nutella into the center of each of the muffin holes and cover with another teaspoon of the cake mixture. Try to ensure the Nutella is in the middle (not touching the tin side) and that the top layer of mixture completely covers the Nutella.
Bake for 10-12 minutes, until golden and firm. Cool in the tin for five minutes, then gently release with a knife to prevent sticking. Don’t let them stay in the tin any longer or they’ll stick. Melt the remaining butter, browning it as before, and allow to cool for five minutes before transferring to a shallow bowl. Be careful not to burn yourself! Put the remaining sugar into a shallow bowl, turn the donuts in the butter, then roll in sugar.
Best served slightly warm.
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