Maria’s Recipes: Nutella Donut Holes

Nutella Donut Holes

Makes 18

*Self raising flour x 1 cup
*Baking powder x 1 pinch
*Cooking oil x 2 tablespoons
*Sugar x 2 tablespoons
*Egg x 1
*Vanilla extract x 1 teaspoon
*Milk x 1/2 cup
*Salt x 1 pinch


*Nutella x 1/3 cup
*Butter x 2 tablespoon’s, melted
*Sugar x 1/2 cup
*Ground cinnamon x 1/2 teaspoon
*A little extra butter to lightly grease mini-muffin tray
*Mini muffin tray (24 hole) – you’ll need 18 holes!
*Piping bag to pipe your Nutella into each donut hole. Disposable piping bags do an excellent job.


-Preheat oven to 170 degrees celcius.
-In a bowl, mix all dry donut ingredients together, then make a well in the centre and add vanilla, egg, oil and milk.
-Mix the batter well with a fork until there are no lumps and you have a thick, cake batter consistency.
-Using a teaspoon, evenly divide mixture into a greased mini-muffin tray. A generous teaspoon per hole usually yields 18 donut holes.
-Bake for 10 to 15 minutes until just golden in colour, put donuts on a cooling rack to cool (doesn’t take long)
-Melt butter and in a separate bowl, mix together sugar and cinnamon
-You can dunk each donut hole into the melted butter with your fingers or use a pastry brush. Coat each one with cinnamon sugar afterwards.
-When all donut holes are coated in cinnamon sugar, put Nutella in a piping bag and squeeze some filling into each one.  With my first batch I put holes in the donuts using a chopstick, but this isn’t necessary as the tip of the piping bag will do the same job.  They’re ready to eat immediately and are best consumed within 24 hours.

No Replies to "Maria's Recipes: Nutella Donut Holes"