Yield: 6 standard sized donuts
Preheat oven to 375 degrees 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 degrees 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.
BAKED DOUGHNUTS ADAPTED FROM KING ARTHUR FLOUR