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Caption: | Nutella Dark Chocolate Salted Pretzel Donuts |
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Caption: Rich, fluffy, dark chocolate cake donuts dipped in a creamy, chocolatey, Nutella glaze and topped with crunchy, salted pretzel pieces and delectable, mini chocolate morsels
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Caption: HAPPY WORLD NUTELLA DAY!
Caption: To celebrate, I've teamed up with Cost Plus World Market to bring you the ultimate Nutella experience!
Friday just got a whole lot sweeter!
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Caption: These dark chocolate Nutella cake donuts will literally change your life. They are baked, not fried, so you can go ahead and pretend they are healthy.
Again, today’s a holiday, so treat yo’ self!
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Caption: The donut itself is incredibly moist and full of the richest dark chocolate flavor from my all-time favorite Guittard Cocoa Powder.
The batter is also accented with a hint of Nutella because, let’s face it, there’s no such thing as too much Nutella.
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Caption: For the frosting I went all out with a thick, decadent, Nutella glaze. Chocolatey hazelnut goodness that literally melts in your mouth.
I finished these babies off with some crushed salted pretzel pieces and miniature chocolate chips.
Sweet and salty for the win!
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Caption: Seriously, this flavor combination is mind-blowingly delicious. Perhaps my favorite to date.
As amazing as the donuts themselves are, the easiness of this recipe makes them 10x better. This is a two bowl recipe (three cheers for less dishes).
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Caption: THE RECIPE | Yields 8-9 donuts |
Caption: DONUT INGREDIENTS 1 cup all-purpose flour
1/4 cup Guittard Cocoa Powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1/3 cup brown sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons vegetable oil
2 tablespoons Nutella
1 large egg
1 1/2 teaspoons vanilla
1/3 cup buttermilk
1/4 cup vanilla yogurt
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Caption: DONUT DIRECTIONS
1. Preheat oven to 325 degrees F.
2. Lightly grease or spray a non-stick donut pan.
3. In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
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Caption: 4. In a medium bowl, whisk together butter, oil, Nutella, egg, vanilla, buttermilk, and yogurt until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Caption: 6. Use a piping bag to fill donut cavities 2/3 of the way full.
7. Bake for 8-10 minutes or until toothpick inserted into center comes out clean.
8. Cool donuts in pan for a few minutes before transferring to wire rack. Cool donuts completely before frosting.
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Caption: FROSTING + TOPPING INGREDIENTS 1 1/4 cups powdered sugar, sifted
1 1/2 tablespoons Guittard Cocoa Powder
1/4 cup Nutella
1/2 teaspoon Nielsen-Massey Vanilla
8-10 teaspoons milk
1 cup crushed pretzel sticks
1/2 cup miniature chocolate chips
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Caption: DECORATING DIRECTIONS 1. In the bowl of a stand mixer fitted with the balloon attachment, mix powdered sugar, cocoa powder, Nutella, vanilla, corn syrup, and milk until completely smooth (adding more milk if necessary, a teaspoon at a time, until glaze reaches desired consistency).
2. Dunk cooled donuts halfway into frosting.
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Caption: 3. In a small bowl stir together toppings. Top donuts with pretzel-chocolate chip mixture. Allow glaze to set before serving. Donuts are best eaten fresh.
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Caption: You are now officially ready to celebrate World Nutella Day and partake in all the festivities that entails.
So go on. Live a little. Eat the donuts.
Eat all the donuts.
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Caption: For more visit dashofgrace.com instagram.com/katienwmn