Ferrero Rocher Nutella Donuts ~ Recipe | Queenslee Appétit (2024)

Ingredients

Whipped Nutella Ganache Frosting:

• 1 cup (294g) Nutella
• 1 tablespoon (20g) light corn syrup
• ½ cup (120ml) heavy cream
• 1 teaspoon (5ml) pure vanilla extract (optional)

Nutella Donuts:

• 1 cup (128g) all purpose flour
• ⅓ cup (35g) unsweetened cocoa powder, sifted
• ½ teaspoon (3g) baking soda
• ½ teaspoon (3g) salt
• 2 and ½ Tablespoons (45g) unsalted butter
• ¼ cup (74g) Nutella
• ½ cup (120ml) buttermilk, room temperature
• ½ cup (110g) light brown sugar, packed
• 1 large egg, room temperature
• 1 and ½ teaspoons (7.5ml) pure vanilla extract

Nutella Glaze:

• ¾ cup (221g) Nutella
• ½ cup (120ml) heavy cream
• 1 Tablespoon (20g) light corn syrup

Optional Garnishes:

• ¾ cup (130g) chopped hazelnuts
• ⅓ cup (147g) Nutella
• 12 Ferrero Rochers

Instructions

For the Whipped Nutella Ganache Frosting:

1. Place Nutella, corn syrup and heavy cream in a large bowl over a saucepan of simmering water. Whisk constantly until the mixture is smooth and combined. Stir in vanilla, if using.
2. Cover with plastic wrap, placing the plastic directly on top of the ganache so it doesn't form a skin while chilling. Place in refrigerator for 2-3 hours, or until ganache reaches a spreadable consistency.

For the Nutella Donuts:

1. Preheat oven to 350℉ (177℃). Spray a donut pan with nonstick cooking spray. Set aside.
2. In a large mixing bowl, add the flour, cocoa, baking soda and salt. Whisk to combine. Set aside.
3. Add butter and Nutella to a small microwave safe bowl and microwave in 15 second intervals, stirring after each interval until mixture is fully melted and smooth. Set aside to cool slightly.
4. In a medium bowl or a measuring cup, add buttermilk, brown sugar, egg and vanilla and whisk to combine. Pour into dry ingredients and whisk until just combined. Do not overmix.
5. Spoon into prepared donut pan or transfer batter to a ziplock bag, snip off the end and pipe into donut cavities. Bake for 8-10 minutes, or until toothpick inserted into the donut comes out clean and donuts spring back when lightly touched.
6. Allow to cool in the pan for 5 minutes. Use a butter knife to help lift and remove the donuts from the pan. Transfer to a wire rack to cool completely before dipping.

For the Nutella Glaze:

1. Place Nutella, heavy cream and corn syrup in a medium bowl over a saucepan of simmering water. Stir constantly until the mixture is smooth and combined. Allow to cool slightly before dipping donuts.

Assembly of the Ferrero Rocher Nutella Donuts:

1. Line a large baking sheet with parchment paper and place a wire rack on top. Set aside.
2. Dip the tops of each donut into the Nutella ganache, then place onto the wire rack and allow the excess to drip off onto the parchment. Sprinkle or dip the tops in chopped hazelnuts.
3. Transfer ⅓ cup of Nutella to a small microwave safe bowl and microwave in 15 second intervals until melted. Transfer melted Nutella to a ziplock bag and snip off the tip, drizzle onto the donuts.
4. Once the ganache in the refrigerator is firm, transfer to a stand mixer bowl fitted with a whisk attachment, or in the same bowl using a handheld mixer. Whip the ganache on high speed until light and fluffy, 2-3 minutes.
5. Transfer whipped Nutella ganache frosting to a piping bag fitted with a large star tip and pipe a swirl of ganache around the hole of each donut. Place a Ferrero Rocher on top. Enjoy!

Notes

-Store donuts in an airtight container at room temperature for up to 3 days.
-Don't pipe the frosting directly into the centre of the donuts, because it will fall through. Pipe a swirl around the centre of the donut.