{Baked} Nutella Stuffed Donut Holes
These mini donut holes are filled with Nutella, dunked in a vanilla glaze, and topped with sprinkles. Plus, they're baked instead of fried! So, you know, you can eat more.
Servings: 24 Mini Donut Holes
Ingredients
Donuts
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/3 cup milk I used 2%, but any kind is fine
- 5 Tbsp Sour Cream
- 1 egg large
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
Filling
- 1/4 cup Nutella or any chocolate hazelnut spread
Glaze
- 1/4 cup milk or heavy cream
- 1 1/2 - 2 1/2 cups powdered sugar
- 2 tsp vanilla extract
Topping (optional)
- Sprinkles
- Crushed Oreos
- Nuts
Instructions
Donuts
- Preheat oven to 350 and grease a 24-cup mini muffin tin.
- In a large bowl, mix flour, baking powder, white sugar, brown sugar, and salt together.
- In a second bowl, mix oil with milk, vanilla extract, egg, and sour cream.
- Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
- Stir gently, until just combined. Batter will be thick.
- Spoon about 1 - 2 tsp of batter in each muffin cup. Add in a small dollop of Nutella into each (like my picture above), and top with another 1 - 2 tsp of batter (muffin cups should only be about 1/2 - 3/4 of the way full).
- Bake for 7-8 minutes or until golden brown. Allow to cool for 10 minutes.
Glaze
- Mix milk (or cream) with 1 1/2 cups powdered sugar and vanilla extract. If the consistency feels too thin, add in more powdered sugar, 1/2 cup at a time.
- Dunk donuts fully into the glaze and allow them to set, about 10 minutes or so, before doing a second coating.
- Top with sprinkles, crushed Oreos, nuts, etc. if desired.
- Enjoy!
Notes
They are best the day of, but can be stored in a covered container in the fridge.