Baked Mini Doughnuts with Hazelnuts and Chocolate Glaze
These chocolate-glazed, glutenfree hazelnut doughnuts are baked, not fried, making them extra moist and super delicious. Makes 18 to 20 mini doughnuts
250g hazelnuts, toasted and skinned
2t baking powder
1 pinch of salt
25g butter, melted 3 eggs 1. In a blender or food processor, blend 200g hazelnuts to a fine meal.
Save the remaining hazelnuts for decoration. 2. In a bowl, mix the hazelnut meal, sugar, baking powder and salt. Stir in the butter. Add the eggs and mix until well combined.
3. Pour the batter into a piping bag and pipe batter into a doughnut pan. Bake for
8 to 10 minutes at 175°C. Let cool completely.