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These light, baked chocolate Bourbon donuts are wonderfully moist thanks to a hazelnutty Nutella batter. The glaze is an espresso chocolate bourbon ganache made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon.
This post was originally published on Jan. 1, 2016.
What I love most about these chocolate donuts is the glaze, which is a chocolate Bourbon ganache that I made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon. It’s not one of those hard chocolate shells you sometimes see, instead it’s soft and creamy and works really well with the cakey chocolate donuts.
How to make chocolate Bourbon donuts step by step:
The actual donuts are made with all your usual ingredients plus one special ingredient and that is Nutella. Nutella does not only add its signature hazelnut flavor here but it also makes these donuts extra chocolatey and wonderfully moist.
The preparation of the batter is very easy, you don’t need a mixer or anything, you just whisk everything together by hand.
1. Start by greasing two 6-cavity donut pans with melted vegetable shortening or non-stick spray. (The recipe makes 11 donuts.)
2. Heat the oven to 350 degrees F., then whisk together your dry ingredients: 1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder and a pinch of salt.
3. Next, whisk 1/4 cup Nutella into the dry ingredients. You have to make sure the Nutella is at room temperature, it’s not soft enough when it comes straight out of the fridge. If you forgot to set it out, you can just warm it up in the microwave for a few seconds.
RECIPE TIP: The easiest way to mix the Nutella into the flour/cocoa blend is to press it in with the whisk, similar to cutting fat into flour. And it doesn’t have to be perfectly blended, it’s okay if it’s clumpy.
4. Next, grab a second bowl and whisk together 1 egg, 1 teaspoon vanilla extract and 1/3 cup granulated sugar.
5. Whisk in 1/2 cup milk and 3 tablespoons melted, unsalted butter. (The melted butter will likely solidify when it hits the cold milk and that’s no problem.)
6. Whisk the dry ingredients into the wet ingredients and with that your batter is done! (It will still be a little bit clumpy and that’s fine).
7. Using two spoons, divide the batter into 11 cavities of the donut pans, filling each cavity about half full.
8. Bake the donuts for 12 to 15 minutes, until an inserted toothpick comes out clean.
Once the donuts have cooled, make the glaze:
9. Add 1/4 cup heavy cream, 1.5 T unsalted butter, 1/4 t instant espresso powder, 1/4 t vanilla extract and a pinch of salt to a saucepan and bring to a boil. Take the mix off the heat and add 1 T Bourbon.
10. Pour the hot mix over 4 ounces finely chopped bittersweet chocolate and let it sit for a minute, then whisk together until smooth.
11. Spoon the glaze over the donuts and serve them with a glass of milk (or Bourbon)!
More delicious chocolate Bourbon recipes:
Chocolate Bourbon Donuts
For the donuts:
- non-stick spray or vegetable shortening for the donut pans
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup hazelnut spread (such as Nutella), at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
For the glaze:
- 1/4 cup heavy cream
- 1.5 tablespoons unsalted butter
- 1/4 teaspoon instant espresso powder
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon Bourbon
- 4 ounces bittersweet chocolate, finely chopped*
For the donuts:
- Heat the oven to 350 degrees F.
- Spray two 6-cavity donut pans with nonstick spray or grease well with vegetable shortening and set aside.
- Whisk flour, cocoa powder, baking powder and salt together in a bowl.
- Whisk in the Nutella. (This works best if you press the Nutella into the flour mix with the whisk. The mix will not be perfectly blended, it will stay a bit clumpy and that's fine.) Set aside.
- In a separate bowl, whisk egg, vanilla and sugar together until well combined.
- Whisk milk and melted butter into the egg mix. (The butter will likely solidify into tiny pieces when it hits the cold milk mix and that’s fine.)
- Whisk the dry ingredients into the egg mix. (The batter will still be a bit clumpy from the Nutella, don’t worry about that.)
- Using two spoons, divide the batter into the donut pans, filling the individual cavities about half full, and bake for 12-15 minutes.
- Let the donuts cool in the pans, then unmold them carefully.
For the glaze:
- Add cream, butter, espresso powder, vanilla and salt to a saucepan, bring to a boil and stir until combined.
- Take off the heat and stir in the Bourbon.
- Pour the hot mix over the chocolate and let sit for a minute.
- Whisk until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to melt the last clumps of chocolate).
- Spoon the glaze over the donuts.
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