Nutella Donut Holes
*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
FILLING AND COATING
*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.