Looking for a baked donut recipe that’s rich on flavor? These easy Caramel Coffee Glazed Nutella Donuts are made with two types of chocolate and two types of coffee. Perfect for breakfast or as a sweet treat at night.
A baked donut recipe that’s full of flavor!
Coffee and donuts?
How about coffee IN donuts? If you answered yes to any of the above questions, then read on my friend, because I’ve got a breakfast recipe for the best baked donuts around.
These Caramel Coffee Glazed Nutella Donuts have some fantastic flavors going on. The rich, slightly nutty, chocolate flavor comes 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.
Add coffee to a chocolate recipe to BUMP UP the flavor
I’ve often thought about making some type of baked Nutella donut, so when given the opportunity to do a coffee recipe collaboration with Gourmesso, I immediately thought of a chocolate donut recipe.
Coffee is a fantastic ingredient to use when you want to develop a rich flavor in some dishes. I add it to many of my chocolate recipes, when I make baked beans, and also to chili. It was a no brainier on adding it to this baked donut recipe and I like the idea so much, I added two types of coffee!
Choose a flavored coffee for a unique taste
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 via a Nespresso espresso machine at the strongest setting possible, which was the espresso/small cup option at 1.35 ounces.
The rich taste of chocolate donuts
Not only is this baked doughnut made with two different types of coffee, it’s also made with two different types of chocolate. Cocoa and Nutella. I’m not a huge fan of the ingredients of Nutella, so I always use Rigoni Di Asiago Nocciolata Organic Hazelnut Spread, which is basically an all-natural version. 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…
These donuts are light and moist on the inside with a sweet, coffee-slightly caramel flavored glaze. If you don’t have a caramel flavored coffee, just use a regular coffee or leave it out all together, and make a plain powdered sugar glaze for the donuts. Honestly, these donuts are great plain too, so you can even ditch the glaze if you want.
PIN this baked donut recipe to make these deliciously easy Coffee Caramel Glazed Nutella Donuts this weekend and satisfy your chocolate and coffee cravings any time (and at the same time).
Not into chocolate donuts? Try this recipe for my Carrot Cake ones instead!
Looking for a baked donut recipe that's rich on flavor? These easy donuts are made with two types of chocolate and two types of coffee. Perfect for breakfast or as a sweet treat at night.
- 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 about 2 minutes, 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, about 3 minutes, before removing them to a wire cooling rack.
Make the glaze by combining the powdered sugar, brewed 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 in an air-tight covered container.