Photo of Chocolate & hazelnut doughnuts by WW

Chocolate & hazelnut doughnuts

Points® value
Total Time
30 min
15 min
15 min
Buttermilk keeps these easy-bake doughnuts deliciously moist


Calorie controlled cooking spray

4 spray(s)

Plain White Flour

100 g

Golden caster sugar

25 g

Cocoa Powder

10 g

Bicarbonate of Soda

¼ teaspoon(s), level

Baking powder

¼ teaspoon(s), level


100 ml

Vegetable Oil

25 ml

Egg, whole, raw

1 medium, raw

Vanilla Extract

1 teaspoon(s), level

Hazelnut chocolate spread

40 g

Golden Syrup

1 tablespoon(s), level

Semi Skimmed Milk

2 tablespoon(s)


10 g, toasted, chopped


  1. Mist a 6-hole doughnut tray with cooking spray. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Combine the flour, sugar, cocoa powder, bicarb, baking powder and a pinch of salt in a large mixing bowl. Whisk together the buttermilk, oil, egg and vanilla extract in a jug and pour into the bowl of dry ingredients. Whisk to combine.
  3. Spoon the batter into the prepared tray and bake for 8-10 minutes. The doughnuts should spring back when pressed. Leave to cool in the tray for a few minutes, then turn out on to a wire rack to cool completely.
  4. To make the glaze, set a small saucepan over a low-medium heat. Add the chocolate hazelnut spread, syrup and half the milk. Heat, stirring, until melted, adding more milk to loosen, if needed.
  5. Dip the top of each doughnut in the glaze. Transfer to a wire rack and sprinkle with the hazelnuts before the glaze sets.