Baked Nutella Doughnuts

Baked Vegan Nutella Doughnuts by Kitsunetsuki Kitchen

I’ve just realised I haven’t posted anything for almost three weeks! You’ll have to forgive me–it’s been a very busy month! The postgraduate conference I was organising happened at the end of May, I had my thesis panel last week, and next week I’m presenting two papers which both still need a bit of polishing. I am really looking forward to a slightly more relaxed July.

By way of apology, and inspired by all the photos I’ve seen online from yesterday’s National Doughnut Day (perhaps still today in the US?), here’s a recipe I’ve been thinking about trying out for a while. The amounts need a bit of tinkering as they produce enough for 7-8 doughnuts, which is a bit of an awkward number if you (like me) are using a 6-hole doughnut pan, and the doughnuts are very rich. I couldn’t keep it to myself, though, so I’ll post it now and perfect the numbers later. If you want to make them a little less rich, just reduce the amounts of cocoa. From my calculations, if you make 8 doughnuts using these amounts, they’ll be just over 300kcal each.

Anyway, (get on with it!) I present to you: vegan nutella baked doughnuts. My memories of nutella are all shrouded in secret enjoyment: raiding the larder armed with a teaspoon in search of a little glass jar with a plastic lid, and preparing to act surprised when the empty jar was discovered in my bedroom. I haven’t had nutella since I’ve gone vegan and I do miss it a lot–so what better way to revisit an old favourite than by replicating it in the form of a doughnut?

Baked Vegan Nutella Doughnuts by Kitsunetsuki Kitchen

You’ll need:

a 6-hole doughnut pan
a blender
a piping bag or syringe
an oven (duh!)
a pestle & mortar

For the doughnuts:
150g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
140g almond milk
50g muscovado light brown sugar
2 tsp vanilla extract
50g vegan margarine, melted
40g chickpeas
30g cocoa powder
30g roasted hazelnuts
1 tsp milled flaxseed
1/2 tbsp water

For the icing:
100g icing sugar
25g cocoa powder
30g roasted hazelnuts
2 tbsp almond milk
1/2 tsp vanilla extract
to top: ~15g roasted hazelnuts

Baked Vegan Nutella Doughnuts by Kitsunetsuki Kitchen

Method:

  1. Preheat the oven to 180C.
  2. Roast your hazelnuts (approx 85g combined): spread them out on a baking tray and put in the oven for about 10 minutes, keeping a close eye on them to make sure they don’t burn. When they’re roasted (give them a good sniff to check!), take them out, let them cool, and then peel them.
  3. In a large bowl, sift and combine the 150g plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 30g cocoa powder, and 50g light brown muscovado sugar.
  4. In a small bowl, mix the 1 tsp flaxseed with 1/2 tbsp water, stir and set aside for two minutes.
  5. Blend together the 140ml almond milk,  50g melted margarine, 2 tsp vanilla extract, 30g hazelnuts and 40g chickpeas. After blending, mix in the flax seed mixture.
  6. Add the wet mix to the dry, mix until completely combined. Pipe into a greased 6-doughnut pan, bake for 12-15 minutes. (As these amounts make 8 doughnuts, you’ll need to do a second load of 2 while the first 6 are cooling!)
  7. Prepare the glaze by blending the 100g icing sugar, 1/2 tsp vanilla extract, 25g cocoa powder, 30g roasted hazelnuts, 2 tbsp almond milk. Crush the remaining ~15g roasted hazelnuts with a pestle and mortar. When the doughnuts are cool, spoon on the nutella icing and sprinkle the hazelnut crumbs over the top.
  8. Done! Let the icing set a bit before serving, or just gobble them up as a warm gooey mess, depending on your mood.

Baked Vegan Nutella Doughnuts by Kitsunetsuki Kitchen

Advertisements
Comments
3 Responses to “Baked Nutella Doughnuts”
  1. Ooo I just bought a donut pan. Nutella donuts sound darn good to me!

Trackbacks
Check out what others are saying...
  1. […] If you like these flavours together, you could save yourself time and roast another garlic bulb–and use up the rest of your beetroot–in this beetroot, basil & roasted garlic risotto. Additionally, since you won’t be using a whole can of chickpeas, you could use the leftovers to make these baked nutella doughnuts! […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: