Baked Nutella Doughnuts with Nutella Glaze

Published September 1, 2013. Updated March 11, 2020

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When you mix creamy, chocolaty and blissfully smooth Nutella into doughnuts great things happen. Basically, when you mix Nutella into anything great things happen. Nutella is probably one of my favorite foods (I wish I could sit down an eat a jar of it by the spoonful, as if it were ice cream) so I had to find a way to add it to my doughnuts.

Baked Nutella Doughnuts | Cooking Classy

It’s not very often that I like to fry a batch of doughnuts in a big pot of oil, yes I love the taste but I don’t like the added calories and mess that comes with frying them.

Baked doughnuts are easier, quicker and are a healthier alternative than their fried counterpart. These baked treats are delicious topped with toasted hazelnuts, or they’re fun for kids with colorful sprinkles, and if I would have had chocolate Oreos on hand I might have even tried crushing up and adding a few with those.

Even if you don’t choose to top these with anything other than the glaze you’ll still have an unbelievably delicious baked doughnut. Just be sure to serve them along with a tall glass of ice cold milk. Enjoy!

Baked Nutella Doughnuts with Nutella Glaze | Cooking ClassyBaked Nutella Doughnuts with Nutella Glaze | Cooking Classy

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Baked Nutella Doughnuts with Nutella Glaze

An incredibly decadent doughnut recipe! Perfectly chocolatey and finished with a rich creamy glaze.
Servings: 9
Prep20 minutes
Cook8 minutes
Ready in: 28 minutes




  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, 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.
  • Optionally top with sprinkles or chopped hazelnuts, allow glaze to set at room temperature. Store in an airtight container at room temperature.
Nutrition Facts
Baked Nutella Doughnuts with Nutella Glaze
Amount Per Serving
Calories 319 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Cholesterol 29mg10%
Sodium 124mg5%
Potassium 222mg6%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 35g39%
Protein 3g6%
Vitamin A 177IU4%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Tia

    Hey this looks fab.
    I’m from the UK
    Please can you tell me what we call all purpose flour?
    I made some doughnuts the other day first time I fried them they were really nice but I don’t fact frying again!!!
    I made the dough twice because I thought I messed it up first time round. However, when I left to prove my first one rose but second one didn’t. I used different flours for both.
    The one that was a good dough I used a bread dough but n second one I used plain flour. I didn’t bother frying the plain flour one. I know it was the yeast temp that was wrong.
    Would really appreciate if u could tell me which flour to use for this recipe. Thanks.

    • Werdna

      This is from 7 years ago but I’m going to answer this very mistaken comment myself.
      Firstly, all purpose flour is regular flour. Not self-rising or other variants. As this recipe uses baking powder or optionally replaceable a homemade carbonate.

      Secondly, this recipe technically doesn’t use yeast, as stated previously it uses baking powder.

      Lastly, nothing about a baked donut recipe belongs in a fryer. It will never turn out right with these ingredients in the fryer. It’s a completely different recipe than you are familiar with and I am not sure you read it at all.