The spreadable cream donut is nothing more than a soft donut with cocoa that has Nutella in the dough.
I had to use up an open jar of cream and, above all, needed to prepare something for breakfast in the morning, so I thought of using it in the dough.
Those who follow me know that I don’t particularly love Nutella, but my son does, and since he left, the jar had been sitting in the pantry for a while without anyone consuming it.
To be honest, the recipe for the spreadable cream donut is truly delicious, soft, and delicate, also because I significantly reduced the amount of sugar needed (because Nutella already contains sugars and fats).
So, if you want to try using some spreadable cream in a different way than usual, bake the spreadable cream donut, you won’t regret it.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10-12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.31 (Kcal)
- Carbohydrates 28.30 (g) of which sugars 15.13 (g)
- Proteins 3.66 (g)
- Fat 13.42 (g) of which saturated 8.58 (g)of which unsaturated 4.23 (g)
- Fibers 2.95 (g)
- Sodium 20.03 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Recipe extracted from here and modified
- 1 1/2 cups flour (00 or type 1)
- 2/3 cup sugar
- 3 medium eggs
- 1/2 cup clarified butter (soft)
- 1/4 cup Nutella® (or other spreadable cream)
- 3 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
Tools
I used a 9.5-inch bundt cake mold
- Bundt cake mold – 9.5 inches
- Electric beaters
Steps
– With electric beaters, whip the sugar with the butter until you get a smooth cream. Add the eggs, mix well, and then add the flour, cocoa, and baking powder previously sifted. Do this operation slowly, adding the powders to the dough a few spoonfuls at a time.
– When everything is well mixed, add the spreadable cream and finish the preparation. The final result should be a smooth and lump-free dough.
– Grease the chosen cake mold well and pour in the dough.
– Bake in a preheated oven at 350°F for about 35/40 minutes; it depends on both the oven and the mold chosen; the bundt requires a few more minutes, so do the toothpick test.
– Out of the oven, wait about ten minutes, then remove from the mold and let the spreadable cream donut cool on a cake rack.
Tips and Storage:
– The sugar amount can go up to 170 g.
– The donut can be stored in a cake container in the pantry, and it stays soft for a long time.
– The donut can be stored in a cake container in the pantry, and it stays soft for a long time.
– The donut can be stored in a cake container in the pantry, and it stays soft for a long time.
– The donut can be stored in a cake container in the pantry, and it stays soft for a long time.
