Home · Recipes · Donuts, Pancakes, & Waffles Baked Chocolate-Hazelnut Crunch Donuts Author: Maryanne CabreraPublished: Dec 8, 2011Updated: Aug 25, 2021 View Recipe21 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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! If you are interested in mini donuts, try this cinnamon sugar mini donuts or these baked pumpkin donuts. Special Equipment Needed There’s no way around it. You need special bakeware to make these baked donuts. Luckily, you have plenty of options to choose from. I recommend using these non-stick mini donut pans photographed above or these standard sized non-stick donut pans. 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 5 from 1 vote 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.Yield: 6 standard sized donuts Print Recipe Pin Recipe Rate Recipe Equipmentnonstick donut pan IngredientsBaked Donuts:¾ cup all-purpose flour1/4 cup pastry flour1/2 cup granulated sugar2 Tablespoons light brown sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground nutmeg1 teaspoon ground cinnamon1/4 teaspoon fine sea salt3 Tablespoons dried buttermilk powder2 large eggs, room temperature3 Tablespoons vegetable oil2 Tablespoons waterHazelnut Crunch:1 large egg white1 cup hazelnuts, blanched, lightly toasted and roughly chopped2 Tablespoons granulated sugar¼ teaspoon fine sea salt¼ teaspoon ground cinnnamonChocolate Glaze:¾ cup semisweet chocolate chips3 Tablespoons unsalted butter1 Tablespoon light corn syrup Instructions Baked Donuts: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 waterPour 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.Hazelnut Crunch: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.Chocolate Glaze: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. NotesBAKED DOUGHNUTS ADAPTED FROM KING ARTHUR FLOUR Author: Maryanne Cabrera Course: Breakfast, DessertCuisine: AmericanKeyword: baked donuts, chocolate hazelnut donuts, chocolate hazelnut Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
MyFudo™ says: December 9, 2011 You have elevated the flavors of donuts to a higher level. This is heavenly! Can’t wait to start making batches…Thanks for sharing! Reply
Sally @ Spontaneous Hausfrau says: December 9, 2011 Is there any better flavor combination than chocolate and hazelnut?? These look amazing! Reply
Laura (Blogging Over Thyme) says: December 9, 2011 Hmmmm…yum. Chocolate and hazelnut, one of the world’s best food pairings. I actually ordered some Bob’s Red Mill hazelnut flour (yes, very indulgent!)not too long ago and have been trying to think of creative ways to use it. I wonder if I could substitute part of the flour in the donut recipe with it! Reply
The Americaine says: December 11, 2011 Baked means no fat right? So these are healthy! Hallelujah! Reply
the little epicurean says: December 11, 2011 @MyFudo I’m excited for you to try these donuts! @Sally Thanks! There are few things better than chocolate and hazelnut. @Angie’s Recipes Thank you! Reply
the little epicurean says: December 11, 2011 @Laura Hazelnut flour sounds amazing! I think that would really kick up the flavor of the donuts. I definitely think you could sub out part of flour for hazelnut flour. Let me know how it goes. I’d love to try it as well. Reply
the little epicurean says: December 11, 2011 @The Americaine I wish baked means no fat. Since the donuts are baked they are much lower in fat than standard fried donuts. So yes, these are a healthier alternative in that sense :) Reply
Jess Wakasugi {Life's Simple Measures} says: January 12, 2012 Just wanted to let you know I made these donuts and my boyfriend and I absolutely fell in love! They were beyond delicious, I attached the link to my post if you wanted to check it out :) Thanks again! http://lifessimplemeasures.blogspot.com/2012/01/chocolate-hazelnut-crunch-donuts.html Reply
the little epicurean says: January 12, 2012 I’m glad you liked the donuts! I’m checking your blog right now :)
April @ The 21st Century Housewife says: June 26, 2012 These look amazing and I love that they are baked! You can’t lose with that wonderful chocolate hazelnut combination. I would love for you to share this post at The Hearth and Soul Blog Hop which is live on my site now. Reply
Hester @ Alchemy in the Kitchen says: July 2, 2012 Tina, I’ve never successfully managed a baked donut but these look perfect. I love all the textures – the soft donut, the crackle of chocolate and the crunchy nut topping. Sigh! Reply
Chic & Gorgeous Treats says: July 3, 2012 I could just devour all of these scrumptious choco hazelnut crunch donuts, and have it with a nice warm cup of latte. This is amazing and your donut photos are seriously inviting. Not to mention, pretty photos too.. Cheers, Jo Reply
Bec says: August 26, 2017 Definitely remind me of Ferrero Rocher – but add donuts – even better!!! Reply
Sam says: October 27, 2017 Hi, Umm… I might be having a bad day, but: where does it say how many doughnuts this makes? I only see you referring to “the pans” — please help! Thx!! Reply
Miss Liz says: September 14, 2022 A sweet coworker and I were talking about the idea of Maple Hazelnut Donuts. This recipe is a perfect guide to make him a big ‘Thank You!’ Reply