Ingredients
1¼cupsall purpose flour
1tbspunsweetened cocoa powder
1¼tspbaking powder
¼tspsalt
¼cupgranulated sugar
3tbsplight brown sugar,packed
⅓cupNutella
3tbspbutter,softened
1large egg
½tspvanilla extract
½cupmilk
1cuppowdered sugar
2½tbspNutella
6tspmilk
½tspvanilla extract
toasted hazelnuts,chopped for topping, or sprinkles, optional
Preparation
Preheat oven to 400 degrees F.
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 for about 20 seconds until well blended. Stir in egg and vanilla.
Using a wooden spoon or rubber spatula and working in three separate batches, add ⅓ 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 ¾ full.
Bake in the preheated oven for about 7 to 9 minutes until a toothpick inserted into the doughnut comes out clean.
Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto a wire rack and allow to cool completely.
In a small mixing bowl, whisk together powdered sugar, 2½ tablespoon Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over the tops of doughnuts.
Optionally top with sprinkles or chopped hazelnuts, allow the glaze to set at room temperature.
Store in an airtight container at room temperature.
