Baked Buttermilk Donuts with a Nutella Glaze

Posted by on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured


There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!


Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)


Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.


Source: Slightly adapted from,,10000002012979,00.html


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