3-Ingredient Nutella Doughnuts

These 3-Ingredient Nutella Doughnuts are soft, chocolatey, and topped with a glossy Nutella glaze for the easiest homemade treat.

I first made these Nutella Doughnuts when my kids were home, and they were such an easy recipe to prepare together. The batter comes together quickly with Nutella, egg, and flour, then it goes into a mini doughnut pan until the little doughnuts are set and tender.

They’re ready in about 20 minutes, with a brownie-like texture, a rich Nutella flavour, and a glossy Nutella glaze on top. Chopped hazelnuts add crunch on top, but you can leave them out if you prefer. We were all very happy to taste-test them too.

I found this recipe through a Secret Recipe Club assignment, when I was given The Savvy Kitchen, written by the very talented Amy. She had so many delicious recipes, but the moment I saw these Three-Ingredient Nutella Doughnuts, I was sold.

They’re perfect for satisfying a chocolate craving, and I find them absolutely amazing. I will be making them again! Do try them and let me know!

Why We Love These Nutella Doughnuts

• Small size makes them easy to serve with coffee, pack into lunchboxes, or place on a dessert tray.
• Easy to dress up for guests with toppings like chopped nuts, sprinkles, or a light dusting of icing sugar.
• Kid-friendly shape gives them a playful feel, especially when little hands want to help in the kitchen.

Key Ingredients for Three-Ingredient Nutella Doughnuts

Nutella

Nutella gives these doughnuts their chocolate-hazelnut flavour, sweetness, and soft texture. Use regular Nutella rather than a runnier chocolate spread, as the thicker texture helps the batter hold together and gives the topping a glossy finish.

Egg and Egg Yolk

Egg gives structure to the batter and helps the doughnuts set as they cook. The extra yolk adds richness and keeps the crumb tender rather than dry, especially since the doughnuts cook quickly in a mini pan.

Crushed Hazelnuts

Crushed hazelnuts add crunch and a stronger hazelnut note on top of the Nutella glaze. Toasted hazelnuts work well if you want a deeper nutty flavour, but you can leave them plain for a quicker finish.

Find the complete list with measurements in the recipe card below.

How to Make 3-Ingredient Nutella Doughnuts

Step 1: Spray a mini doughnut pan with non-stick cooking spray and set aside.

Step 2: In a small bowl, mix the Nutella, egg, egg yolk, and flour until smooth.

Step 4: Bake in a preheated oven at 175°C – 350°F for 8–10 minutes, or until cooked through.

Frequently Asked Questions

Extra Help from the Kitchen

Warm the Nutella Briefly – Place the measured Nutella in a microwave-safe bowl for a few seconds if it feels stiff, which helps it blend more easily with the egg and flour.

Cool the Doughnuts Properly – Let the doughnuts rest in the pan for 10 minutes, then transfer them to a wire rack or a piece of parchment paper to cool completely before glazing.

Tap the Pan Lightly – Tap the filled pan on the counter once or twice to settle the batter into the rings and reduce small air gaps.

Loosen the Edges Gently – Run a small offset spatula or butter knife around the edges before lifting the doughnuts out, which helps them keep their shape.

Glaze with Softened Nutella – Stir the extra Nutella until spreadable before adding it on top, which helps it coat the doughnuts without pulling at the crumb.

Test Doughnuts Gently – Press the top of one doughnut lightly near the end of the baking time. It should look set and spring back slightly, or a toothpick inserted into the thickest part should come out with a few moist crumbs but no wet batter.

Variations and Twists

Coat with Cinnamon Sugar – Skip the Nutella topping and finish the cooled doughnuts with a light cinnamon sugar coating. It suits this recipe when you want a less glossy finish.

Scent the Batter with Orange Zest – Stir a small amount of finely grated orange zest into the Nutella batter before filling the mini doughnut pan. The citrus works well with the chocolate-hazelnut flavour.

Dip into Warm Nutella – Warm the extra Nutella briefly, then dip the tops of the cooled doughnuts for a smoother, neater coating. This keeps the same chocolate-hazelnut flavour from the batter through to the topping.

Finish with Sprinkles or Hazelnuts – Scatter sprinkles, chopped hazelnuts, or finely chopped chocolate over the Nutella glaze before it sets. This works well for small doughnuts and gives you an easy way to change the finish.

Swap in a Chocolate-Hazelnut Spread – Replace Nutella with another thick chocolate-hazelnut spread if needed. Choose a spread with a similar texture, as thinner spreads can loosen the batter.

Storage and Shelf Life

Store the cooled Three-Ingredient Nutella Doughnuts in an airtight container at room temperature for 1 to 2 days.

If your kitchen is warm, place them in the fridge, but let them come back to room temperature before serving. If they are glazed, keep them in a single layer or separate layers with baking paper to protect the Nutella topping.

Freeze unglazed doughnuts only, wrapped well or placed in a freezer-safe container, for up to 3 months. Thaw at room temperature, then spread with Nutella and garnish with crushed hazelnuts before serving.

Reheat only unglazed doughnuts for 5 to 10 seconds in the microwave if you want to soften them, then let them cool slightly before adding the topping.

Nutella Desserts You Might Like

• Nutella Crostata
• Nutella Gelato with Frangelico
• Fried Nutella
• Peanut Butter Nutella Banana Bites
• Baked Nutella Iris (Italian Nutella Buns)

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