Baked wholemeal hazelnut doughnuts

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I’m so happy with my doughnut mould for baking. In the last two weeks, I made vanilla and matcha doughtnuts, Doughnuts with Real Handful snacks and now I tried a wholemeal hazelnut doughnuts version.
I used hazelnut flavouring and 6 drops will give an intense flavour. If you want a mild flavour, use 3 or 4 drops instead.

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<2>Ingredients for 6 Baked wholemeal hazelnut doughnuts:

– 75g plain wholemeal flour
– 6 drops of hazelnut flavouring
– 55g demerara sugar
– 1 egg
– 1 tsp baking powder
– 125ml milk
– 1 spoon of rapeseed oil
– icing sugar to decorate

Preheat the oven at 160C or 140C fan.

To make the batter, put the flour in a bowl and mix it with the sugar and the baking powder. Beat the egg, then add the milk, one spoon of oil and the flavouring. Mix the wet ingredients with a spoon and tip the dry ingredients on top. With the same spoon stir well, until all the ingredients are incorporated.

Tip the batter in the oiled baking tray and bake the doughnuts for 13-15 minutes. When they are baked, take them out of the oven and leave them to cool for a couple of minutes in the tray. Take them out of the tray and leave them on a cooling rack for another 10-15 minutes. When the doughnuts are cold, sprinkle icing sugar on top. The doughnuts are ready to be served.

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I was very happy with the way the doughnuts turned out. They are soft even thought I used only wholemeal flour. It’s a recipe I will make again and again.

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