3 Ingredient Nutella Doughnuts Recipes

3-INGREDIENT NUTELLA DONUTS

Steps:

• Preheat oven to 350 degrees. Spray doughnut pan with non stick cooking spray and set aside.
• In small bowl, combine nutella, egg, egg yolk and flour until smooth batter forms. Spoon evenly into pans and spread batter around to fill cavities evenly.
• Bake 8-10 minutes or until thoroughly cooked. Remove from oven and cool 10 minutes before removing from pans. Cool completely. Spread more nutella over tops of doughnuts and garnish with chopped hazelnuts if desired. Serve.

3-INGREDIENT NUTELLA BROWNIES

Steps:

• Preheat oven to 350°F. Lightly spray an 8x8" baking dish with nonstick cooking spray.
• Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined. Add chocolate-hazelnut spread and beat until smooth. Add flour and salt and beat, scraping down sides of bowl as needed, until combined.
• Pour into prepared dish; smooth surface with a spatula. Bake brownies until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then cut into 9 pieces and serve.

SUPER EASY 3 INGREDIENT NUTELLA DONUTS FOR WORLD NUTELLA DAY

Steps:

• Preheat oven to 160°C and grease your donut pan with flavourless oil OR turn on your donut maker (you won't need any oil if you use the latter).
• In a mixing bowl, combine the Nutella, eggs and plain together until mixed thoroughly.
• Transfer mixture to a medium zip lock bag and cut the corner tip cut off. Pipe the mixture into the donut pans until each is approximately ⅔ full.
• If using a donut pan, bake in the oven for around 10 minutes until they spring back when pressed. If using a mini donut maker, bake for 2-3 minutes.
• Allow donuts to cool completely before icing with extra Nutella

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the centre of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the centre of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.