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Chocolate Hazelnut Donuts - deliciously moist, light and fluffy baked donuts with smooth cocoa and hazelnut butter and a rich dark chocolate topping! #donuts #bakeddonuts #doughnuts | Recipe on thecookandhim.com

Chocolate Hazelnut Donuts

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 donuts

Ingredients

  • 1 tblsp ground flax seeds
  • 1 cups (150g) plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup (120g) coconut sugar
  • 2 tblsp raw cacao powder
  • 2 tblsp coconut oil – melted
  • 1/4 cup (55g) Hazelnut Butter
  • 1/3 cup (80ml) unsweetened almond milk
  • 1/2 cup (150g) coconut yoghurt
  • drizzle of oil (olive, avocado, melted coconut or spray oil)
  • 1/2 cup (75g) dark chocolate
  • sprinkles – I used quinoa puffs, desiccated coconut and red and white candy sprinkles
  • Donut molds – I used these ones (colours may vary!)

Instructions

  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. In a small bowl or mug put the ground flax seeds along with 2 tblsp cold water, stir together then set aside
  3. In a large bowl put the flour, baking powder, bicarb, coconut sugar and cacao powder and stir together
  4. In a medium bowl whisk together the milk, yoghurt, oil and nut butter until smooth and no lumps remain
  5. Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
  6. Grease your donut tins or molds. I used silicon molds and brushed with a little oil.
  7. Spoon the donut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
  8. Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
  9. Gently but firmly tap the donuts out of the tins or molds onto a cooling rack and allow to cool completely
  10. While they’re cooling, melt the chocolate chunks in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
  11. When the donuts are cooled dip the rounded side of each donut in the melted chocolate, sprinkling with your choice of toppings every few donuts before the chocolate sets
  12. Allow to set at room temperature then store in an airtight container for up to 3 days (though they really are best eaten fresh!)

Notes

  • I experimented with not oiling the molds and those donuts did NOT turn out!
  • If you're using silicon moulds put them on a tray before piping - this just makes it easier to get them in and out of the oven!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-hazelnut-donuts/