Mini Chocolate Doughnuts with Toasted Hazelnuts
Serving Size / Yield
- 5 Tbs. butter, softened (unsalted)
- 1/2 C. sugar
- 1 egg
- 1 C. whole milk, divided
- 1 tsp. vanilla
- 2 tsp. baking powder
- 1 pinch of salt
- 1 C. all-purpose flour
- 1/2 C. cocoa powder
- 2 C. confectionery sugar
- 1 tsp. almond extract
- 1 1/2 C. toasted hazelnuts, chopped
Heat the oven to 325 degrees, and lightly oil a small doughnut pan (or miniature pan for muffins). Cream the softened unsalted butter and sugar in a stand mixer, and add the egg, whole milk, and vanilla extract. The mixture will be lumpy and may look curdled, this is okay.
Add the salt and baking powder, then slowly add the flour and cocoa powder until well combined.
Gently ladle the batter halfway into each part of the tin. Bake for 10 minutes or until a toothpick can be inserted into the center of a doughnut and come out clean.
Mix the remaining half cup of whole milk, all the confectionery sugar, and the almond extract in a bowl until a glaze forms. Glaze the finished doughnuts, and top with toasted hazelnuts immediately.
Allow to cool completely before serving.