This recipe is for the love of chocolate hazelnut (aka Nutella ❤️). I asked my husband last night what do you want for breakfast and he smiled and asked for donuts. He loves Nutella and donuts (but the fried ones of course) that said I couldn’t allow myself to get his frier out. No I don’t own a fryer he does (a dietitian cannot own a frier, I’m pretty sure it’s in our own unwritten law).
I love that fact that these are made with 100% whole wheat pastry flour! I stocked up yesterday at the Mesopotamia bulk store.
If you can find a bulk store it’s worth the trip to purchase the special flour there. I was able to get 5.12 pounds of whole wheat pastry flour for 0.49 cent a pound for a whopping total of 2.51. If you ever priced it out before it can be three times as much at a speciality grocery store and even up to 2.83 per pound out of the King Arthur catalog. I wanted to point out that it is not expensive to add whole grain into ones lifestyle. If you know where to find the right resources. If you don’t live close to a bulk store I have found Bob’s Red Mill brand at Big Lots for a fair price (1$ per Pound) when they have their 20% members discount.
1 cup whole wheat pastry flour
1/8 -1/4 tsp instant coffee granules
1/2 tsp baking soda
4 TB of chocolate hazelnut spread
1/2 cup skim milk or unsweetened vanilla almond milk
1/8 tsp kosher salt
1/2 raw sugar (turbinado)
1 TB plus 1 tsp canola oil
1 tsp Mexican vanilla extract
1/4 cup egg substitute (or two egg whites)
2 TB hot strong coffee
1/2 cup powdered sugar
2 TB Chocolate hazelnut spread
1/2 tsp vanilla extract
Wilton donut pan
Yields 8 donuts using the Wilton pan
Preheat oven to 325 degrees.
Cooking spray the donut pan well. Set aside.
Place flour, salt, baking soda, and coffee granules in medium bowl.
Whisk ingredients together to incorporate.
In a separate bowl add oil, hazelnut spread, sugar, milk, egg substitute, and vanilla.
Whisk together the liquid ingredients until smooth and no sign of chunks.
Pour the dry ingredients into the wet.
Mix together with a whisk to fully incorporate.
Spoon batter evenly into the cooking sprayed donut pans. I tried piping the batter but it was too wet to pipe into the donut rings.
Bake for 12to 15 minutes.
Let donuts cool for a few minutes in pan then remove from pan and allow to cool on wire rack.
In the meantime, start to prepare the glaze. Add powdered sugar,coffee, and
the hazelnut spread.
Whisk to incorporate all the glaze ingredients until no clumps are visible and glaze is smooth.
Now for the fun part. Dunk each donut into the glaze.
Place on wire rack that has parchment paper under it to prevent a sticky mess.
Lastly add sprinkles if you wish!