Nutella Churro Donut Holes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Butter/spread, light
  • 1/3 cup Nutella

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 cup Self raising flour
  • 6 1/3 tbsp Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1/2 cup Low-fat milk

Found on cafedelites.com

Description

Ingredients

• 1 cup self raising flour (or plain/all-purpose flour/s)
• 1 tablespoon sugar of choice
• ¼ teaspoon salt
• 1 teaspoon baking powder
• (1/2 teaspoon baking soda if using plain or all purpose flour/s)
• 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup low fat milk (or almond milk)
• ⅓ cup Nutella, melted (or this Refined Sugar-Free Nutella Spread)
• 1 tablespoon light butter/spread of choice, melted
• ⅓ cup sugar of choice
• 2 teaspoons ground cinnamon

Directions

• Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
• In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
• Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
• Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
• Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).

Nutrition