Warm, pillowy donuts with molten Nutella at their core make for an irresistible morning or snack-time treat. This version is baked, not fried, so you get the rich hazelnut filling without heavy oil. Read on for a clear, user-friendly recipe that turns pantry staples into a show-stopping, shareable dessert.
What makes these Nutella-filled baked donuts special
These donuts combine two crowd-pleasers: classic baked dough and a gooey chocolate-hazelnut center. Baking keeps them lighter than traditional fried donuts. The Nutella is frozen into rings and encased in batter, so each donut oozes filling when bitten.
Key benefits:
- Less oil: oven-baked for a cleaner finish.
- Less mess: Nutella stays inside the donut, not on your fingers.
- Portable: great for lunchboxes or coffee breaks.
Ingredients for the batter, filling, and topping
Donut batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup unsalted butter, melted (use 1/2 Tbsp to grease pan, 3.5 Tbsp in batter)
- 2 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 3/4 teaspoon vanilla extract
- 7 tablespoons milk
Filling and coating
- 3/4 cup Nutella (about 8 oz / 220 g)
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated or light brown sugar
- 1 teaspoon ground cinnamon (adjust to taste)
Time, yield, and essentials
- Prep time: 25 minutes
- Cook time: 15 minutes
- Total time: ~40 minutes
- Yield: about 6 donuts
- Equipment: donut pan, piping bag or zip-top bag, small bowl
Step-by-step method to make the Nutella core and donuts
- Line a donut cavity or small mold with plastic wrap to form a removable shell.
- Spoon Nutella into a piping bag and pipe a ring in each lined cavity.
- Freeze the Nutella rings until very firm, then remove and keep frozen.
- Preheat oven to 350°F (175°C). Lightly brush the donut pan with melted butter.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, mix remaining melted butter and sugar. Add cinnamon, egg, vanilla, and milk. Stir to combine.
- Fold the dry ingredients into the wet mix until just combined. Transfer batter to a piping bag.
- Fill each donut cavity halfway with batter. Place a frozen Nutella ring in the center, then cover with more batter.
- Bake for 13–15 minutes, until golden and set to the touch.
- Cool in pan 5 minutes, then invert onto a rack to finish cooling slightly.
- Mix cinnamon and sugar in a shallow bowl. Melt 2 tablespoons butter for brushing.
- Brush each warm donut with melted butter, then dip in the cinnamon-sugar mixture to coat.
Practical tips and tasty variations
- To shape Nutella rings without a mold, pipe circles on parchment and freeze until firm.
- Keep Nutella rings frozen until assembly to prevent sinking in the batter.
- For a richer glaze, mix powdered sugar and a splash of milk instead of cinnamon sugar.
- Swap Nutella for another chocolate spread or a flavored jam.
- Store cooled donuts in an airtight container for up to 2 days. Reheat briefly for molten center.
- If you prefer crispier exterior, give coated donuts a 2-minute broil, watching closely.
Serving and presentation ideas for Nutella donuts
- Serve warm with coffee or milk for a comforting treat.
- Top with chopped hazelnuts or a dusting of cocoa for texture and visual appeal.
- Create mini versions for parties by using a mini donut pan and smaller Nutella discs.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.