Nutella doughnuts with crushed double chocolate Oreos & sprinkles topping

You can throw Nutella like confetti on anything and I reckon you it is going to be tasty. Imagine mixing smooth, chocolaty, creamy Nutella with your regular doughnut recipe and topping it up with crushed double chocolate Oreos and colourful sprinkles on top. Heaven! isn’t it? Nutella is my comfort food as it is to many of you out there. I know we all eat Nutella right out the jar. Therefore, when I baked a batch of doughnuts last Wednesday I figured out a way to include Nutella in it. You can use any topping you want. It can be crushed Almonds, Cashews, sprinkles, heart shaped candy, tiny gummy bears anything you want. I go with Oreos because I am in love and it is always available in my pantry cupboard. When it comes to food I always prefer baking over frying because it’s easier and healthier. And sometimes when you fry doughnuts with oil they get soggy and oil dipping and I dislike it personally. Get your stuff ready we are going to stuff our faces with delicious creamy Nutella doughnuts.


1 1/2 cups flour
2 Tbsp. cocoa powder (Sweetened/Unsweetened)
1 tsp baking powder
Pinch of salt
1/4 cup granulated sugar
1/2 cup Nutella
3 Tbsp. almond butter
1 large egg
1/2 tsp vanilla extract
1/2 cup milk
Doughnut Glaze
1 cup icing sugar
3 Tbsp. Nutella
4 – 6 tsp milk
1/2 tsp vanilla extract
Any topping – Crushed double chocolate Oreos/sprinkles

How to Make

Preheat oven to 400 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture. Divide batter among greased doughnut pans filling each about 3/4 full (I got 9). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 – 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely. In a small mixing bowl, whisk together powdered sugar, 2 1/2 Tbsp Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.