Baked Chocolate Hazelnut Doughnut Holes

A while back I was playing around with a little baked chocolate doughnut recipe.  It needed some tweaks but somehow other projects ended up taking priority and I put my notes away without remaking the recipe.  But a little spring cleaning turned the notes up and I was suddenly really in the mood for them.

A quick scan of my pantry and I realized I actually had all the ingredients and wouldn't have to make a special trip to the grocery store.  I just love when that happens.  I also love that this recipe is so easy, I didn't even need to break out my hand mixer.  A big whisk and a little upper arm workout and my house smelled like chocolate.  That's a really good smell.  Enjoy!














Ingredients

Doughnuts:
1 Egg
1/2 Cup plus 1 tablespoon sugar
1 Tablespoon unsalted butter, melted
1 Teaspoon vanilla
1/2 Cup buttermilk
1/2 Cup hazelnut flour
1/2 Cup all purpose flour
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt

Glaze:
1/4 Cup powdered sugar
1 Tablespoon milk
2 Tablespoons chocolate hazelnut spread
Tiny pinch of sea salt

Whisk together the egg and sugar until it lightens in color slightly.  Whisk in the vanilla, melted butter and buttermilk.

In a separate bowl, mix together the hazelnut flour, all purpose flour, cocoa powder, baking powder, baking soda and salt.  Slowly mix the dry ingredients into the wet.

Spray a 24 count mini muffin tin with non-stick cooking spray and fill each cavity about 2/3 full.  Bake in a pre-heated 350 degree oven for 15 minutes.  Allow to cool slightly.

Make the glaze by whisking together the powdered sugar, milk, chocolate hazelnut spread and salt until smooth.  Drizzle over the doughnuts and serve warm or at room temperature.  Makes 2 dozen doughnut holes.