Baked Nutella & Crème Egg Doughnuts
Easter recipe : Nutella Crème Egg Doughnuts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 140 g (1 cup) plain flour
- 70 g (1/3 cup) caster sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 125 ml (1/2 cup) buttermilk
- 1 egg
- 2 tbsp melted Nutella
- 2 tbsp melted butter cooled
- 5 tbsp melted nutella, For the Nutella glaze
- Crème eggs crushed
- Mini eggs
Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil two 6 cup doughnut tin.
Mix together the flour, sugar, cocoa, baking powder and salt in a large bowl and set aside.
In another bowl, combine the buttermilk, eggs and nutella before adding in the melted butter.
Mix the wet ingredients into the dry ingredients and stir until everything is just combined.
Using a spoon, add the batter in to 8 doughnut cups until they are three quarters full.
Bake the doughnuts for 13-15 mins until a toothpick comes out clean, remove them from the oven and let them cool in the pan before transferring them to wire rack to cool completely.
Dip the cooled doughnuts into the melted Nutella, turn them over and sprinkle on some crushed Crème eggs and mini eggs.
Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 252mg | Fiber: 2g | Sugar: 27g | Vitamin A: 145IU | Calcium: 86mg | Iron: 2.5mg