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Baked Nutella Doughnuts with Kahlua Nutella Glaze

Light and delicious Nutella doughnuts with a decadent Kahlua Nutella glaze.  

Course Dessert
Cuisine American
Keyword baked, chocolate, dessert, doughnuts, Nutella
Servings 9


  • For the Doughnuts:
  • 1 1/4 cups All-Purpose flour
  • 1 Tablespoon cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 3 Tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup Nutella
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • For the Glaze:
  • 1 1/4 cup powdered sugar
  • 4-5 teaspoons whole milk
  • 3 Tablespoons Nutella
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon Kahlua (optional)
  • garnish with sprinkles, etc.


  1. Grease and flour the doughnut pan - or use Pam for Baking spray. 

    Preheat oven to 400° degrees.  

  2. For the DOUGHNUTS:

    In a mixing bowl, sift the dry ingredients together:  flour, cocoa powder, baking powder, and Kosher salt.   Stir with a fork or whisk to mix.  Set aside.

  3. In a separate mixing bowl, mix the wet ingredients together with an electric mixer or whisk:  

    On medium speed, cream the butter, granulated sugar and brown sugar.  Add Nutella.  Mix to combine, scraping down the sides with a rubber spatula.  Add egg and vanilla and mix well to combine.  

  4. Combining the dry into the wet:  with the mixer on low, work in three small batches alternating between the flour and milk.  Mix to combine and scrape the sides.  

  5. TIP:  Use a piping bag for better control as you drop the batter in the greased pan.  

  6. Fill each doughnut shape in the pan about 1/2 - 3/4 way full with batter.  Don't fill to the top since they will rise as they bake.   Applying even pressure to the piping bag, circle once around the pan.  That should be sufficient batter for your doughnut.  Depending on the opening of the piping bag,  the batter yields from 9-11 doughnuts.  

  7. Bake at 400° for about 7-9 minutes, depending on amount of batter per doughnut.  Test by inserting a toothpick in the center.  If it comes out clean, remove from oven.  If the toothpick is wet, leave it in the oven for a minute or two - depending on how wet the toothpick is.  

  8. Remove from oven and allow to cool.  In 5 minutes, shake the pan slightly to loosen the doughnuts.  The will release from the pan and begin to pop up.  Invert the pan onto a cooling rack.   Allow to cool completely before glazing.   

  9. For the GLAZE:

    In a small bowl, whisk together the powdered sugar and milk until smooth.  Add vanilla extract, Nutella and Kahlua (optional).    Garnish with sprinkles.