NUTELLA STUFFED CINNAMON SUGAR DONUT HOLES

I totally lost count on how many I ate. Technically I could count the remaining donut holes and do the math, but I’ll skip the shame and say I ate “a few.” Also, I should note that I did start this week with the intention of consuming little to no refined sugar, and then I realized that tomorrow – Friday, June 3rd, is National Donut Day! So, I pretty much had to make donuts. I did this for you guys. 😉 That’s what friends are for, right? Nutella Stuffed Cinnamon Sugar Donut Holes for everyone!

Let’s talk about these beauties. Have you had a baked donut before? When baking donuts instead of frying them I like to top/coat the baked donuts in something that will add a little crunch. That helps give some of the texture that is usually lacking in a baked donut. Granulated sugar, toasted coconut, mini chocolate chips, nuts, and sprinkles all add nice crunch to the outside of a baked donut. For this recipe I used cinnamon sugar. In order to get the cinnamon sugar to stick to the outside of the donut holes, I brush the donuts with butter (I know) and then roll them in cinnamon sugar.

INGREDIENTS

• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 3 tablespoons light brown sugar
• 1 egg
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 teaspoon pure vanilla extract
• 1 1/3 cups all purpose flour (can swap out half for white whole wheat flour if desired)
• 1/2 cup milk

TOPPING:

• 4 tablespoons unsalted butter melted
• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup Nutella chocolate hazelnut spread

INSTRUCTIONS

1. Preheat the oven to 400°F. Thoroughly grease a 24-count mini muffin tin.
2. Using a hand mixer or stand mixer, beat the vegetable oil and sugars until smooth. Add the egg, beating to combine. Stir in the baking powder, baking soda, cinnamon, salt, and vanilla. Add half the flour, beat until combined. Add the milk, beat until combined. Add the remaining flour, beat until combined.
3. Divide the batter between 24 mini muffin cups. I used a cookie scoop and placed a heaping 2 teaspoons of batter into each cup. Bake for 8-10 minutes, until the top springs back when you touch it. Place on a rack to cool for a few minutes.
4. ..........................................

for full instruction please see : celebratingsweets.com

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