A great alternative to traditional fried doughnuts. These baked chocolate hazelnut crunch donuts are dipped in chocolate glaze and topped with cinnamon spiced candied hazelnuts.
Chocolate and hazelnuts are a winning combination. Think about the success of Nutella, Ferror Rocher, and Perugina Baci. They’re all such delicious treats.
Here’s another one to add to that list. Combine chocolate and hazelnuts into a donut and you get these chocolate hazelnut crunch donuts!
Baked Donuts with Chocolate Glaze
Have a fear of frying foods? No worries, this is the donut recipe for you!
Special Equipment Needed
There’s no way around it. You need special bakeware to make these baked donuts.
They are easy to clean and easy to use. Even though they are labeled as “nonstick,” I still suggest generously brushing them with butter or coating them with baking spray before use.
An optional, but highly recommended tool, is a piping bag fitted with a small round tip. Alternatively, you may use a plastic zip-top bag with a corner snipped off.
How to Fill Donut Pan
- Grease non-stick donut pan with melted butter or coat with baking spray (or cooking spray)
- Transfer donut batter to piping bag fitted with small round piping tip. Alternatively, use a large plastic zip-top bag and snip off a corner.
- Fill donut pan 2/3 full of batter. DO NOT OVERFILL! The batter will rise during baking.
Chocolate Hazelnut Crunch Donuts
- nonstick donut pan
- ¾ cup all-purpose flour
- 1/4 cup pastry flour
- 1/2 cup granulated sugar
- 2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 Tablespoons dried buttermilk powder
- 2 large eggs, room temperature
- 3 Tablespoons vegetable oil
- 2 Tablespoons water
- 1 large egg white
- 1 cup hazelnuts, blanched, lightly toasted and roughly chopped
- 2 Tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnnamon
- ¾ cup semisweet chocolate chips
- 3 Tablespoons unsalted butter
- 1 Tablespoon light corn syrup
- Preheat oven to 375°F. Lightly grease donut pans.
- Whisk together flours, sugars, baking powder, baking soda, nutmeg, cinnamon, salt, and dried buttermilk powder. In another bowl, whisk together eggs, oil, and water
- Pour all of the mixed wet ingredients into the large bowl with the dry ingredients. Fold together until batter is smooth and there are no more traces of the dry mixture.
- Transfer batter into a large piping bag fitted with a large piping tip. (I used an 18 mm tip) Pipe batter into the donut pans, filling each cavity until half full.
- Bake for 10-12 minutes or until cake springs back when lightly touched. Remove from the pan and let cool on rack.
- Preheat oven to 325°F.
- If you have raw hazelnuts with skins on, toast them lightly in a preheated 325 degree F oven for 7-10 minutes. Rub the toasted nuts together using a kitchen towel to remove the skins. Once cooled, roughly chop the nuts. Set aside.
- Hand whisk the egg whites until foamy. Pour in the chopped hazelnuts and stir to coat evenly with the whites.
- Sprinkle sugar, salt, and cinnamon over the nuts. Spread the nuts onto a parchment lined sheet tray. Bake for 10-15 minutes, stirring the nuts halfway thru, until almonds look golden. Remove the nuts from the parchment before allowing to cool. If chunks have formed, break into smaller pieces. Set aside until ready to chocolate dip donuts.
- Over a bain-marie, melt together chocolate, butter, and corn syrup. Stir until chocolate mixture is silky and smooth. To make sure the chocolate does not overheat, keep the bain-marie at low heat (keep the water from boiling).
- Let the chocolate cool slightly and thicken a little bit before dipping cooled donuts in and sprinkling with hazelnuts.