Name: Baked Gingerbread Nutella Donuts
Ingredients: All-purpose flour, 1 cup, 120g; Unsalted butter (melted), ½ cup, 113g; Baking powder, 1 teaspoon, 4g; Baking soda, ½ teaspoon, 2g; Salt, pinch, less than 1g; Ground cinnamon, 1 teaspoon, 2.6g; Ground ginger, ½ teaspoon, 1g; Ground cloves, ¼ teaspoon, 0.5g; Brown sugar, ½ cup, 100g; Molasses, 2 tablespoons, 40g; Milk, ¼ cup, 60g; Vanilla extract, ½ teaspoon, 2.5g; Hazelnut spread (e.g., Nutella, warmed), ¼ cup, 75g; Chocolate sprinkles, for decoration, as desired

Baked gingerbread donuts with warm spices and a Nutella glaze drizzled on top while still warm. An easy baked donut recipe with no fryer required and a.

In a stand mixer, combine the melted butter, brown sugar, molasses, cinnamon, ginger, cloves, salt, vanilla extract, and milk. Mix on medium speed for 2–3 minutes until smooth.

Add in the flour, baking soda, and baking powder. Mix on medium speed until the batter is well combined and smooth.

Using a 3-ounce cookie scoop, portion the batter evenly into a greased gingerbread-shaped silicone mold (or donut pan).

Bake at 350°F (175°C) for 15–17 minutes, or until the tops are golden brown and a toothpick comes out clean.

Let the donuts cool in the pan for 10 minutes, then transfer to a wire rack and cool completely for 30 minutes.

Once cooled, dip each donut into warmed hazelnut spread and top with chocolate sprinkles.

Baked Gingerbread Nutella Donuts

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