Easy baked Caramel Coffee Glazed Nutella Donuts are made with two types of chocolate and two types of coffee. This baked doughnut recipe is perfect for breakfast or as a sweet treat at night.
All of this build up for Halloween has got me in the mood for some sweet treats, so I couldn’t resist making another one this week.
Like coffee and donuts?
How about coffee IN donuts? Mind blown.
These Caramel Coffee Glazed Nutella Donuts have some fantastic tastes going on. The rich, slightly nutty, chocolate flavor come from a combination of the raw cacao powder and the chocolate hazelnut spread, but it’s really the addition of the coffee flavors that brings it to the next level of tasty.
I’ve often thought about making some type of baked Nutella chocolate donut, so when I was given the opportunity to do a coffee recipe collaboration with Gourmesso. Gourmesso produces Nespresso compatible coffee capsules that are 30% less expensive and most of which are Fair-Trade certified.
I used two types of coffee for the donuts (one in the batter and one in the glaze) and both were brewed via a Nespresso espresso machine and using Gourmesso coffee capsules. For the batter, I chose the Etiopia Blend Forte, which is a robust blend with a slight citrus flavor, and for the glaze I used the Soffio Caramello, which has sweet and creamy caramel notes. Both were brewed at the strongest setting possible, which was the espresso/small cup option at 1.35 ounces.
Not only is this baked doughnut made with two different types of coffee, it’s also made with two different types of chocolate. For the chocolate hazelnut flavor, I used Nocciolata Hazelnut Spread, which is basically an all-natural version of Nutella. I love this stuff and it’s a great way to add some rich flavors to desserts, like my Chocolate Hazelnut Rice Dream , or just eat it out of the jar like I do most of the time…
Make some homemade, easy Coffee Caramel Glazed Nutella Donuts this weekend (or tonight!) and satisfy your chocolate and coffee cravings at the same time. Plus, these donuts would be tasty for a Thanksgiving morning breakfast and perfect to eat while watching all the parades on TV.
- 1 cup all-purpose flour
- 1/4 cup unsweetened raw cacao powder or substitute regular cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg , at room temperature
- 1/3 cup demerara sugar , or substitute light brown sugar
- 1/4 cup Nutella (I used Nocciolata Hazelnut Spread)
- 1/4 cup milk
- 2 tablespoons Gourmesso Etiopia Blend Forte coffee , brewed at strongest setting possible and cooled
- 2 tablespoons unsalted butter , melted and cooled to touch
- 1 teaspoon pure vanilla extract
- FOR THE GLAZE:
- 2 cups powdered confectioners sugar
- 2 tablespoons Gourmesso Soffio Caramello Coffee , brewed at strongest setting possible and cooled
- 1/2 teaspoon pure vanilla extract
Preheat oven to 325F degrees. Lightly grease an 8 donut pan and set aside.
In a medium bowl, add the flour, cacao powder, baking powder, and salt. Mix until thoroughly combined using a wire whisk. Set aside.
In a large bowl, add the egg and lightly beat with the wire whisk. Add the sugar and beat for a minute or two, then mix in the Nutella, milk, brewed coffee, butter, and vanilla extract. Gradually dry bowl of dry ingredients and mix well. Fill each donut cup 3/4 full and place in the preheated oven to bake for 10 minutes, or until donut springs back when touched.
All cooked donuts to cool slightly in the pan, 2-3 minutes, before removing them to a wire cooling rack.
Make the glaze by combining the powdered sugar, brewed caramello coffee, and vanilla extract in a small bowl. Mix well until all sugar lumps disappear. Set aside.
Once donuts have cooled completely, dip each one in the coffee glaze, then return to the wire rack to set. Serve immediately or store in an air-tight covered container.
Leftovers will stay fresh for 2-3 days.