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.