Chocolate Donut

For extra security, lightly dust the greased pan with flour or cocoa powder.

Sift the dry ingredients briefly for an especially lump-free batter.

If the Nutella is too firm, leave it at room temperature briefly or warm it slightly in a water bath.

Do not overmix to keep the donuts light and tender.

For easy filling, put the batter into a disposable freezer bag, cut off a corner of about 2 cm, and pipe it into the moulds.

Perform a skewer test: if it comes out clean, the donuts are done.

Wait until fully cooled before glazing — otherwise the glaze can become dull and slide off more easily.

For a neat finish, place the donuts on a rack over baking paper while glazing.