Posted in Recipes on 19.10.2018
Chocolate Hazelnut Donuts
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 donuts Print recipe?
These Chocolate Hazelnut Donuts are deliciously moist, light and fluffy with smooth cocoa and hazelnut butter and a rich dark chocolate topping!
I absolutely adore donuts. I could literally eat them by the bag full. I also know I shouldn’t. They’re deep fried then covered in sugar and usually have some kind of jammy/custardy confection inside. What’s not to love?!
Now I’m NEVER going to claim that baked donuts taste anything like their deep fried counterparts. It’s a whole different ingredients list, process and end product. But baked donuts are definitely not to be ignored. Specifically chocolate hazelnut donuts.
I mean chocolate and hazelnut. Just saying it gives me the warm and fuzzies ?
I’ve made baked donuts before with these Lemon and Poppy Seed Mini Donuts. Which were mini to the max! Little soft, spongy bite sized morsels that I just kept pop pop popping into my mouth because cute AND lemony!
But for these chocolate hazelnut donuts I wanted a proper sized donut. Which meant new bakery equipment!! Anyone else get disproportionately excited about new kitchen stuff? I’m not one for shopping but having a new tin, mold, knife, gadget or pretty bit of crockery makes me all shades of happy!
I’ve used Meridian Cocoa and Hazelnut Butter to give them that divine chocolaty, nutty flavour – this stuff is smooth, creamy and delicious! These buggers did test me though, taking a couple of attempts to get right. The first incarnation was claggy and a little dense. And I’d intended to frost with fondant icing but made it waaaaaay too thin so it all kinda fell off and looked awful ?
Totes worth it in the end!
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Chocolate Hazelnut Donuts
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 donuts
- 1 tblsp ground flax seeds
- 1 cups (150g) plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup (120g) coconut sugar
- 2 tblsp raw cacao powder
- 2 tblsp coconut oil - melted
- 1/4 cup (55g) Meridian Cocoa and Hazelnut Butter
- 1/3 cup (80ml) unsweetened almond milk
- 1/2 cup (150g) coconut yoghurt
- drizzle of oil (olive, avocado, melted coconut or spray oil)
- 1/2 cup (75g) dark chocolate
- sprinkles - I used quinoa puffs, desiccated coconut and red and white candy sprinkles
- Donut molds - I used these ones (colours may vary!)
- Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
- In a small bowl or mug put the ground flax seeds along with 2 tblsp cold water, stir together then set aside
- In a large bowl put the flour, baking powder, bicarb, coconut sugar and cacao powder and stir together
- In a medium bowl whisk together the milk, yoghurt, oil and nut butter until smooth and no lumps remain
- Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
- Grease your donut tins or molds. I used silicon molds and brushed with a little oil.
- Spoon the donut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
- Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
- Gently but firmly tap the donuts out of the tins or molds onto a cooling rack and allow to cool completely
- While they’re cooling, melt the chocolate chunks in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
- When the donuts are cooled dip the rounded side of each donut in the melted chocolate, sprinkling with your choice of toppings every few donuts before the chocolate sets
- Allow to set at room temperature then store in an airtight container for up to 3 days (though they really are best eaten fresh!)
- I experimented with not oiling the molds and those donuts did NOT turn out!
- If you're using silicon moulds put them on a tray before piping - this just makes it easier to get them in and out of the oven!
Some products I used in today's post...
FineGood FG Molds_3 3 Pack Silicone Donut Moulds, 6 Cavity Non-Stick Baking Tray Maker Pan Heat Resistant for Cake Biscuit Bagels Muffins Orange, Rose Red, Green
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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