September 4, 2014
By Joanna
These decadent nutella and coconut donuts are sooo yummy — you won't even think they're homemade!
If there’s one food I absolutely love, it’s donuts… or maybe you prefer doughnut? I can’t ever decide which spelling to use! But what I can decide on is how much I love the mix of Nutella and coconut in this homemade donut recipe. I find this to be a really great beginner recipe for making donuts at home and hope you do, too!
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True, these donuts are not technically the traditional donuts in the heavily fried sense of the word. However, with a proper greasing of organic butter or coconut oil, they have just enough of a fried exterior to satisfy a donut craving and appease the grown up side of the brain that wants to eat more wholesome foods. Not to mention that this donut recipe is quite easy to follow!
Coconut and Nutella Donut Recipe
These decadent nutella and coconut donuts are sooo yummy — you won't even think they're homemade!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 9 minutes mins
Total Time 29 minutes mins
Course Dessert
Cuisine American
Servings 6
Calories 270 kcal
Equipment
Donut maker
Ingredients
- 1 1/4 cup whole wheat pastry flour
- 1 tablespoon unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup organic cane sugar
- 3 tablespoons organic, light brown sugar packed
- 1/3 cup Nutella
- 1 egg large
- 1/2 teaspoon pure vanilla extract
- 1/2 cup half & half (or whole milk)
- coconut oil
- Unsweetened, shredded coconut
Instructions
In a mixing bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of a stand mixer, on medium speed, beat together the cane sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Working in three separate batches, alternate adding the flour mixture and the half & half, starting and stopping with the half and half. Mix and fold until just combined.
Prepare donuts according to your donut maker’s instructions, using melted coconut oil to thoroughly grease the surface before adding the dough.
Alternatively…Preheat oven to 400F. Use coconut oil to grease a donut pan. Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 – 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
Top each mini donut with a dollop of homemade nutella and a sprinkling of coconut.
Nutrition
Calories: 270kcalCarbohydrates: 44gProtein: 6gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 213mgPotassium: 216mgFiber: 4gSugar: 23gVitamin A: 114IUVitamin C: 1mgCalcium: 107mgIron: 2mg
Keyword dessert, dessert recipe, donut, doughnuts
Tried this recipe?Tag @jojotastic on Instagram & tag #jojotastic!
This donut recipe is the perfect simple dessert if you’re in the mood to try something new… or just another great use for the jar of Nutella in your pantry!
So what do you think of this Nutella and coconut donut recipe? I hope you love it!
You might also enjoy:
Pumpkin Nutella Swirl Tart Recipe
I love the flavor of pumpkin in other things, but I’ve just never been a fan of the classic pumpkin pie. But once you add a little Nutella to the situation… that’s a different story! Such is the case with this latest recipe I’m sharing here: A Pumpkin Nutella Swirl Tart. Oh ya, now we’re talkin’.
Read more
Photography & recipe byWith The Grainsfor Jojotastic
2 Comments
Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.
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