A baked nutella doughnuts recipe is the fastest route to a chocolate-hazelnut breakfast treat without heating a pot of oil. These doughnuts bake in a standard doughnut pan, come out with a tender crumb, and get a thick swipe of Nutella while still warm. You get all the comfort of a fried doughnut shop ring with a fraction of the mess and fat.
The method leans on a simple cake batter rather than a yeast dough, so there’s no proofing time. That means from mixing bowl to cooling rack in about 35 minutes. The recipe scales cleanly and the rings freeze well, which makes it practical for busy mornings or a weekend bake with kids. Making this baked nutella doughnuts at home is surprisingly straightforward once you know the key steps.
What sets this version apart is the balance of cocoa in the batter and the unbroken Nutella layer on top. Too much cocoa makes the crumb dry; this formula keeps it moist with buttermilk and a measured amount of oil. The result is a doughnut that tastes like a brownie in ring form. If you enjoyed this, our baked feta olives is worth trying next. The baked nutella doughnuts works well for weeknight cooking when time is limited.
Why You’ll Love These Baked Nutella Doughnuts
- No deep fryer required, so your kitchen stays cool and clean
- Cake-style crumb bakes in 12 minutes and needs no yeast or wait
- Real Nutella topping melts into the warm surface for a glossy finish
- One bowl for batter keeps prep and washing up short
- Freezes solid for up to two months and reheats in a toaster oven
Ingredients You’ll Need
- 1 cup all-purpose flour (125 g) — gives structure without heaviness
- 1/3 cup unsweetened cocoa powder (30 g) — provides chocolate depth
- 1/2 cup granulated sugar (100 g) — sweetens the crumb
- 1 tsp baking powder — lifts the rings so they aren’t dense
- 1/4 tsp fine salt — balances the chocolate
- 1/2 cup buttermilk (120 ml) — adds moisture and tender crumb
- 1 large egg — binds the batter
- 2 tbsp neutral oil (30 ml) — keeps the crumb soft
- 1 tsp vanilla extract — rounds the flavor
- 3/4 cup Nutella (225 g) — the topping, spread warm
Ingredient Substitutions
All-purpose flour: Replace with an equal weight of whole wheat pastry flour for a slightly nutty taste. Pastry flour is milled finer than regular whole wheat, so the crumb stays tender rather than tough. Expect a darker ring and a bit more chew, but the bake time stays the same at 180°C / 350°F. Storing leftover baked nutella doughnuts correctly keeps it tasting good for days.
Buttermilk: Use 1/2 cup whole milk mixed with 1 tsp lemon juice if you don’t keep buttermilk. Let the mixture sit 5 minutes before adding so it thickens and mimics the acid. The crumb will be a touch less springy but still moist. For the best results with this baked nutella doughnuts, read through all the steps before starting.
Neutral oil: Swap with an equal amount of melted butter for a richer mouthfeel. Butter solidifies as it cools, so the doughnut feels a little firmer at room temperature. You’ll notice a faint dairy note that pairs well with the hazelnut topping.
Nutella: Use 3/4 cup of a homemade hazelnut-chocolate spread if the branded jar isn’t available. Warm it the same way so it spreads thin. The sweetness level may vary, so taste before applying a full layer.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and grease a six-cavity doughnut pan with a light coat of oil.
- Whisk flour, cocoa, sugar, baking powder, and salt in a bowl until no streaks remain.
- In a second bowl beat buttermilk, egg, oil, and vanilla until smooth and uniform in color.
- Pour wet into dry and stir until just combined; do not overmix or the crumb turns tight.
- Spoon batter into the pan cavities, filling each about two-thirds full for a defined ring.
- Bake 11–13 minutes until the tops spring back and a toothpick comes out clean.
- Cool in the pan 5 minutes, then turn out onto a rack to stop further cooking.
- Warm Nutella in a small bowl over medium-low heat for 30 seconds, then spread on warm rings.
Pro Tips
Rest the batter for 5 minutes before filling the pan so the flour hydrates and the bake is even. A thin rest also reduces air pockets in the crumb.
Use a piping bag or a zip bag with the corner cut to fill cavities cleanly without dripping over the center post. Neat filling gives a round ring instead of a blob.
For a thinner topping, stir one teaspoon of oil into the warmed Nutella; it sets with a slight sheen and won’t crack when bitten. This technique is well covered by simple baking guides for chocolate spreads.
If you want a firmer top, chill the glazed rings up to 10 minutes before serving. The Nutella firms to a fudge-like layer that holds on the drive to work.
Common Mistakes to Avoid
Overfilling the pan past two-thirds causes the batter to swallow the center post and you lose the hole. Keep a measured fill so the ring bakes with a clean opening.
Spreading Nutella on cold doughnuts makes it tear the surface and sit in clumps. Apply it while the rings are still warm so it melts into a smooth coat.
Opening the oven before 11–13 minutes drops the temperature and can sink the tops. Wait until the minimum time before checking with a toothpick.
Serving Suggestions
Plate the rings with a dusting of powdered sugar and a small cup of coffee loophole on the side for a morning break. The bitter coffee cuts the chocolate sweetness.
For a dessert spread, pair with spinach dip starters if you’re building a mixed sweet-savory table. The cool dip contrasts the warm chocolate.
Stack three rings on a paper straw for a kids’ party display, or serve one alongside squash pasta at a brunch where sweet and savory share the plate.
Storage and Reheating
Keep unglazed rings in an airtight container at room temperature up to 3 days; glazed rings hold in the fridge up to 4 days because of the dairy spread. Don’t leave finished doughnuts out more than 2 hours total.
Freeze unglazed rings wrapped in film freeze for up to 2 months. Thaw at room temperature, then warm and top fresh for the best texture.
To reheat, place glazed rings in a toaster oven at 160°C / 325°F for 4 minutes until the topping softens. Avoid the microwave if you want the crumb to stay cakey rather than rubbery.
Recipe Variations
Hazelnut Crunch
Press 1 tbsp chopped toasted hazelnuts onto the warm Nutella before it sets. The nuts add a crisp bite and deepen the hazelnut note already in the spread. Expect a slightly thicker top that needs a moment longer to firm.
Orange Zest
Add 1 tsp grated orange peel to the batter with the vanilla for a citrus-chocolate ring. The oils in the peel lift the cocoa and make the crumb smell like a terrace café. No change to bake time is needed.
Mini Muffin Swap
Pour the same batter into a mini muffin tin and bake 9–10 minutes for bite-size treats without the pan. You lose the hole but keep the crumb; top each with a dab of warmed Nutella. This works well for lunchboxes alongside twice baked potato leftovers.
Cocoa Dust
Skip the Nutella and dust cooled rings with cocoa mixed with powdered sugar for a lighter finish. The crumb stays the same but the surface is dry and matte. Pair with lemon butter fish for a brunch contrast.
Baked Nutella Doughnuts
Description
These baked Nutella doughnuts use a simple cocoa cake batter and need no yeast or proofing, baking in about 12 minutes for a tender brownie-like crumb. A thick swipe of warm Nutella melts into the surface for a glossy, fudge-like finish without a deep fryer.
Ingredients
Instructions
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Heat and grease pan
Heat the oven to 180°C / 350°F and grease a six-cavity doughnut pan with a light coat of oil. This prevents the batter from sticking to the center post and helps the rings release cleanly after baking.
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Whisk dry ingredients
Whisk flour, cocoa, sugar, baking powder, and salt in a bowl until no streaks remain. Even distribution of the leavener and cocoa ensures a uniform chocolate crumb without dry pockets.
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Beat wet ingredients
In a second bowl beat buttermilk, egg, oil, and vanilla until smooth and uniform in color. A fully blended wet mix helps the batter come together quickly without overmixing the flour.
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Combine batter
Pour wet into dry and stir until just combined; do not overmix or the crumb turns tight. The batter should look slightly lumpy but with no visible flour streaks for a tender cake-style doughnut.
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Fill doughnut pan
Spoon batter into the pan cavities, filling each about two-thirds full for a defined ring. Resting the batter 5 minutes before filling lets the flour hydrate and reduces air pockets in the baked crumb.
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Bake the doughnuts
Bake 11–13 minutes until the tops spring back and a toothpick comes out clean. Do not open the oven before the minimum time or the temperature drop can sink the tops of the rings.
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Cool in pan and rack
Cool in the pan 5 minutes, then turn out onto a rack to stop further cooking. The short pan rest sets the structure so the warm rings do not tear when removed from the cavities.
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Warm and spread Nutella
Warm Nutella in a small bowl over medium-low heat for 30 seconds, then spread on warm rings. Applying it while the doughnuts are still warm lets the spread melt into a smooth glossy coat instead of clumping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Cholesterol 35mg12%
- Sodium 200mg9%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep unglazed rings in an airtight container at room temperature up to 3 days; glazed rings hold in the fridge up to 4 days. Don't leave finished doughnuts out more than 2 hours total.
- Reheating: Place glazed rings in a toaster oven at 160°C / 325°F for 4 minutes until the topping softens; avoid the microwave to keep the crumb cakey.
- Pro tip: Use a piping bag to fill cavities cleanly without dripping over the center post for a round ring. For a sweeter brunch table, pair with squash pasta alongside the doughnuts.
- Make ahead: Rest the batter 5 minutes before filling the pan so the flour hydrates and the bake is even with fewer air pockets.
