Seriously? These are so yummy! It’s kinda ridiculous how delicious these are.
I’ve never made donuts before. I love to eat them, but they’ve just never been on my radar. I remember when we were little, my dad would go get a dozen from Winchell’s Donuts… old fashioned, maple glaze, chocolate glaze, jelly filled, apple fritters. You name it, he ordered it. We loved Sunday mornings!
But in truth I’ve always been a bit intimidated to make them. Well that was just silly because this recipe is so easy. And who knew there is such a thing as a “donut pan”? That’s just awesome!
Now, of course mine did not turn out as elegantly as I would’ve liked (it never does), but such is the life of a amateur baker. The donuts were perfect, soft and light and golden. The ganache on the other hand, was runny. I don’t know if it was because I added extra cream thinking it was too thick or if they should’ve cooled a bit longer or what, but most of the ganache slid right off.
In truth though, it made for a nice, thin layer of ganache and a fabulous pile of Nutella and hazelnuts on the counter underneath the cooling rack. Yes, Paul and I both dove into it. We have no shame.
Oh by the way, this recipe is perfect for other kinds of donuts if you’re not into Nutella. Be creative and have fun!
Nutella Donuts (recipe care of damndelicious.net)
INGREDIENTS: 3/4 cup all-purpose flour, 1/3 cup sugar, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/3 cup plus 2 tablespoons milk, 1 tablespoon unsalted butter (melted), 1 1/2 teaspoons white vinegar, 1 large egg, Crushed hazelnuts (for sprinkling)
For the ganache: 1/2 cup Nutella, 1/3 cup heavy cream
DIRECTIONS: Preheat oven to 450 degrees F. Coat a donut pan with nonstick spray. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, butter, vinegar and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched. To make the glaze, combine Nutella and heavy cream. Whisk until smooth. If the glaze is too thin, add more heavy cream as needed. When the donuts are done, cool for 10 minutes and dip the top into the glaze. Sprinkle with hazelnuts. Allow glaze to set before serving.