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Baked Peanut Butter or Nutella Donuts

December 5, 2012 by overtimecook 17 Comments

baked donuts

Remember how I recently discussed how hard I find the process of making decisions? Well tonight’s post is basically a post script to that one, because if you thought deciding between pecan pie or brownies was hard, imagine trying to decide between chocolate glazed peanut butter donuts or glazed nutella (chocolate hazelnut) donuts! I know, it totally boggles the mind.

Well I, for one, don’t believe in making such difficult decisions. So I thought to myself…why choose?

Yep, that’s right. I made both peanut butter donuts and nutella donuts. Which means, if you think about it, that these donuts are super easy to make. Because I started making them late at night, and still had time and patience to make a second batch.

Psst! Looking for traditional fried donuts for Hannukah? Well, I’ve got you covered!

So, will you make both? Or pick one of these? Either way, you can’t really go wrong. My tasters raved about how these are as good as fried donuts. Plus they are practically health food because they’re baked. And mini.

baked donuts 4

Chocolate Glazed Peanut Butter Baked Donuts:

adapted from Fake Ginger

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup peanut butter

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze:

1/2 cup confectioner’s sugar

2 Tablespoons cocoa powder

1 Tablespoon light corn syrup

1/4 teaspoon vanilla exract

1 Tablespoon milk or soy milk

optional finely chopped peanuts

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the peanut butter and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-6 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with finely chopped peanuts, if using. Allow the glaze to set before serving.

baked donuts

Glazed Chocolate Hazelnut Baked Donuts

adapted from the recipe above

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup nutella or chocolate hazelnut spread (for a non-dairy option, I use Shneider’s Delinut)

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup plus 2 Tablespoons flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze: 

1/2 cup confectioner’s sugar

2 Tablespoons chocolate hazelnut spread

1 T milk

1 1 Tablespoon water

1 Tablespoon corn syrup

optional chocolate sprinkles

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the nutella and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-7 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with sprinkles, if using. Allow the glaze to set before serving.

Note: to use a full size donut pan, bake either recipe for 8-10 minutes. 

Enjoy!

 

Look how I just freed you from making a tough decision! You can thank me later.

Thanks for stopping by! I hope you all make these donuts, but for a seriously decadent, fried chanukah treat, come back soon…and save up your calories- it’s worth it! -Miriam

PS: Did you enter the fabulous giveaway I have going on?

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Filed Under: Breakfast, Chocolate, Dairy, Dessert, Holiday, Nuts, Peanut Butter, Super-Easy, Traditional Tagged With: chanukah, Chocolate, dessert, donuts, doughnuts, food, hanukkah, Nutella, Peanut Butter, Recipes


Comments

  1. Paula Kelly-Bourque (@VanillaBeanBake) says

    December 5, 2012 at 10:53 pm

    How I’d love to have these sitting on my counter for breakfast tomorrow! What? Doesn’t everyone love to eat baked donuts for breaky?

    Reply
  2. faigy says

    December 5, 2012 at 11:45 pm

    I’be been waiting for this recipe! Canyou tell me how many mini donuts you got from a single batch?

    Reply
  3. Hot Deal says

    December 6, 2012 at 12:04 am

    OMG. Those look sooooo good. The only issue is I have an egg allergy 🙁

    Does anyone know an egg substitute?

    Reply
    • Sina (@thekosherspoon) says

      December 7, 2012 at 1:00 am

      i think flax meal is an egg substitute…google it!

      Reply
  4. BubliBeauty says

    December 6, 2012 at 12:59 am

    They look soooo yummy … Do an international donut giveaway on this blog. 😀

    Reply
  5. crayonsandcroissants says

    December 6, 2012 at 2:42 am

    This looks wonderful, thanks for sharing!

    Reply
  6. mommy says

    December 6, 2012 at 8:50 am

    I like the new pictures on the top of your blog.

    Reply
  7. Elizabeth@ Food Ramblings says

    December 6, 2012 at 9:10 am

    YUM! Yay for healthy donuts 🙂

    Reply
  8. Little Kitchie says

    December 6, 2012 at 10:35 am

    i’ve been wanting to try baked doughnuts for soooo long… and now that you said nutella, i think i have to!

    Reply
  9. Erin @ The Spiffy Cookie says

    December 6, 2012 at 3:36 pm

    I wouldn’t know which to pick!

    Reply
  10. Sina (@thekosherspoon) says

    December 7, 2012 at 1:01 am

    well, good thing you’re not my neighbor! these look so incredibly delicious!!!

    Reply
  11. mclbelen says

    December 15, 2012 at 7:26 pm

    Can i use a cupcake pan instead?

    Reply
  12. reichann says

    January 2, 2013 at 11:38 pm

    OMG! my sweet tooth is aching with anticipation! I would love to try these.. thanks for sharing! 🙂

    Reply
  13. cristinahale says

    May 26, 2013 at 11:21 pm

    super yummy! i love donuts!!

    Reply
  14. Deena says

    November 9, 2013 at 3:01 pm

    If I don’t have a donut or mini-donut pan, what can I use instead?

    Reply
  15. brendonthesmilingchef says

    November 18, 2013 at 6:31 pm

    That icing looks delicious…making me hungry looking at it 🙂

    Reply
  16. Sophie says

    November 17, 2014 at 8:55 pm

    No need to pick…I’m doing a mashup! Peanut butter doughnuts with nutella glaze are calling my name 😉

    Reply

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