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Ferrero Rocher Nutella Donuts

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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:

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