Chocolate & hazelnut doughnuts
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Buttermilk keeps these easy-bake doughnuts deliciously moist
Ingredients
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
Buttermilk
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)
Hazelnuts
10 g, toasted, chopped
Instructions
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.
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