Baked Hazelnut Donuts

Delicately light, delicious baked hazelnut mini donuts, finished with a rich chocolate glaze and chopped hazelnuts.

Not only are these super adorable, but they are a bit healthier as they are baked and not deep fried like the traditional donuts.

It has been a wonderful couple of weeks spending time with my beautiful mom, baking and cooking and testing making old family recipes vegan friendly. With her knowledge and baking skills we have already managed to make quite a few vegan friendly without losing the flavours.

One of the first cake recipes we amended to make vegan friendly is my Omas Nusstorte. Here is the recipe for my Omas Nusstorte (Nut torte).

We then used that recipes and adapted the flavours to make these little hazelnut donuts.

HAZELNUT & CHOCOLATE

These two flavours are a match made in heaven. Ground hazelnuts are added to the donut batter, which add a delicious flavour and texture.

No donut is complete without a frosting or glaze, right? Onces backed and cooled, the donuts are dipped in a dark chocolate glaze and sprinkled with a few more chopped hazelnuts.

DONUT SHAPE

You will need a donut pan to make these. The size of the donuts I made is about 7 centimetres in diameter.

Alternatively, you could bake these in muffin tins, but the baking time might differ.

TO MAKE THESE YOU WILL NEED

• self-rising white flour

• a fine brown sugar or coconut sugar

• baking powder

• sea salt

• ground hazelnuts

• hazelnut or almond milk or milk of choice

• vegetable or rapeseed oil

• apple cider vinegar

• vanilla paste

AND FOR DECORATING

• dark chocolate, vegan

• coconut oil, preferably cold pressed and organic

• chopped toasted hazelnuts

OTHER RECIPES TO MIGHT LIKE

vegan chocolate chip cookies

knotted cinnamon bun

Omas Nusstorte (Nut torte)

vegan whole orange & almond cakes

BAKED HAZELNUT DONUTS

Delicately light, delicious hazelnut baked donuts, finished with a rich chocolate glaze and chopped hazelnuts.

Yield: about 22 - 24 mini cakes or cupcakes

Time: 30 min

INGREDIENTS

DRY

• 310g self-raising flour

• 250g sugar

• 1 tsp baking powder

• good pinch of salt

• 70g ground hazelnuts

WET INGREDIENTS

• 375ml almond milk or milk of choice

• 1/2 cup vegetable oil

• 1 tbsp apple cider vinegar

• 1 tsp vanilla paste

TO DECORATE

• dark chocolate

• coconut oil

• roughly chopped hazelnuts

INSTRUCTIONS

1. Preheat the oven to 160C and grease your donut baking tray.

2. Mix the flour, sugar, baking powder and salt in a large mixing bowl. Make sure to break up any lumps.

3. In another small bowl, mix all the wet ingredients and pour over the dry mixture. Mix the batter with a spoon until completely smooth.

4. Add the ground hazelnuts to the batter and give a final mix.

5. Divide the batter between the donut baking moulds, but no more than 3/4 full otherwise the batter will run over.

6. Bake for about 15 - 17 min or until a baking pin/ skewer can be inserted into the cake and comes out clean.

7. Remove from the oven and let them cool for a about 5 minutes before removing them from the pan to let them cool on a cooling rack.

8. To make the chocolate glaze melt the chocolate and coconut oil and mix until completely smooth.

9. Dip each cooled donut into the chocolate glaze and sprinkle with a few chopped hazelnuts.

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Notes:

I used a food processor to grind the nuts. You can alternatively chop them very finely or use a coffee grinder to grind them.

HAVE YOU TRIED THIS RECIPE?

Let me know if you made this and tag me on Instagram

or leave a comment below.