“Doughnuts! Is there anything they can’t do? “
– Hommer Simpson
Eating doughnuts is uniquely patriotic. National Doughnut Day occurs every year on the first Friday in June, prompting the nation’s best known doughnut makers to roll out the red carpet for doughnut aficionados from East to West with offers of free doughnuts. Created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I, their goal was to help those in need during the Great Depression in a fund raising effort. In Chicago, National Doughnut Day is still a fundraiser for The Salvation Army.
For National Doughnut Day I have yummy doughnut holes filled with Nutella.
Doughnut Holes Filled With Nutella
1 cup all-purpose flour
1 tablespoon sugar of choice
¼ teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil (or melted coconut oil)
1 large egg
2 teaspoons vanilla extract
½ cup low fat milk (or almond milk)
⅓ cup Nutella, melted
⅓ cup powder sugar
Note: You will need a muffin pan
Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray and set aside.
In a large bowl, whisk all of the dry ingredients together. Make a well in the center and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
Spoon the batter (about 2 teaspoons) into muffin holes, filling to ¾ full. Bake for 10-15 minutes, or until they are golden in color and a toothpick inserted into the center of a doughnut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
Fill a piping bag with the Nutella. Using a narrow nozzle, fill each donut with the Nutella until they puff up and expand.
Dust powder sugar on top of the doughnut holes and serve.