Holy Spoons

The gift of hospitality sometimes comes with food.

Nutella Donuts? YUM.

So.. Reedy Girl was surfing for desserts and found this recipe for Nutella donuts which sounded great, but we did not have a “donut pan.” To make a long story short, we were at the craft store for something completely unrelated and happened upon a pan for sale there. And thus, we were a test kitchen once again!

BAKED NUTELLA SWIRL DONUTS

(adapted from Wilton – source unknown) Yield: 12 donuts

Ingredients:

  • 2 cups cake flour
  • 3/4 c sugar
  • 2 tsp baking powder
  • 1 tsp kosher salt (regular table salt works fine)
  • 3/4 cup buttermilk at room temperature. (We used powdered buttermilk and followed the directions to reconstitute it.)
  • 2 large eggs, lightly beaten and at room temperature
  • 2 tbsp unsalted butter, melted
  • 1 tsp Vanilla extract
  • 6 Tablespoons Nutella

In case you wondered what a “donut pan” looks like. It’s not something we would try to “MacGyver.”

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F.
  2. Sift the cake flour, sugar, baking powder, and (kosher) salt into a large bowl. (We used regular salt.)
  3. Add in the buttermilk, eggs, melted butter and vanilla extract. Gently mix and fold everything together. Be careful not to over mix the batter.
  4. Put the batter into a piping bag fitted with a large round decorating tip. (We used a ziplock (TM) bag and cut off one corner.)
  5. Pipe batter into a lightly greased donut pan.
  6. Put 1/2 tablespoon of Nutella on top of each donut (i.e. the batter). Using a knife, swirl the Nutella around so that it looks “marbled.”
  7. Bake at 425 for about 9 minutes.
  8. Remove from pan. Inhale.
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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on September 5, 2012 by in Desserts we love, SLURP!.
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