A great alternative to 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!
Have a fear of frying foods? No worries, this is the baked donut recipe for you! You’ll also love these cinnamon sugar mini donuts and 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.
Serving Suggestions
These are best enjoyed the same day they are baked and assembled. Store leftovers in a covered container at room temperature for up to three days.
You may also choose to switch up the glaze and toppings. Serve this with vanilla glaze or a simple dusting of powdered sugar. Rainbow sprinkles, mini chocolate chips, or other chopped nuts are great topping alternatives, as well.
Related Recipes
Chocolate Hazelnut Crunch Donuts
Equipment
- nonstick donut pan
Ingredients
Baked Donuts:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 3 Tablespoons dried buttermilk powder
- 2 large eggs, room temperature
- 3 Tablespoons vegetable oil
- 2 Tablespoons water
Hazelnut Crunch:
- 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 cinnamon
Chocolate Glaze:
- ¾ cup semisweet chocolate chips
- 3 Tablespoons unsalted butter
- 1 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 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.
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!’
Do you need the buttermilk powder? Never used it!!
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!!
The recipe makes about a dozen standard size doughnuts.
Definitely remind me of Ferrero Rocher – but add donuts – even better!!!
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
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!
deliciously done baked donuts lovely pictures
Thank you!