Nutella Swirled Donuts

Is it doughnuts or donuts?  Spellcheck doesn’t have a problem with either of them, so I assume they’re both correct.  Logically, doughnuts would be the ones made with yeast.

I guess I like donuts more since they are made from a batter, and therefore bake faster and you don’t have to worry about frying them.  I am both terrified and repulsed by the thought of deep frying things.  Soooo not my thing.  I can’t even remember the last time I ate something that had been boiled in hot grease.

Also, if you bake donuts, you can add awesome things to the batter like nutella.  Who doesn’t like nutella?  It’s like heaven in a jar, or on a spoon, or in a donut.

The cakey texture of this donut pairs wonderfully with the smooth, creamy threads of nutella sewn throughout the batter.  Perfect for Sunday brunch or a quick weekday breakfast, or a sweet afternoon snack.  You can see where I’m going with this.

Nutella Swirled Donuts

Adapted from Gingerbread Bagels

Makes 12 donuts

2 cups cake flour (or all-purpose)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk
2 large eggs, lightly beaten
2 Tbsps unsalted butter, melted
1 tsp vanilla extract
6 Tbsp nutella

Preheat the oven to 425 degrees F and grease donut pan with cooking spray.

Sift the cake flour, sugar, baking powder and kosher salt into a large bowl.

Add in the buttermilk, eggs, melted butter and vanilla extract. Gently mix and fold everything together. Be careful not to over mix the batter.

Using a large spoon, scoop batter into prepared pan, filling the molds 2/3 full.

Spoon ½ tablespoon of nutella into the batter of each mold and swirl with a knife.

Bake for 9 minutes, or until donuts are light brown and spring back when touched.  Transfer to a wire rack to cool completely.




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