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:
- 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.
- 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:
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