For the donut batter:
1 cup of all-purpose flour
1 teaspoon of baking powder
A pinch of salt
¼ cup of unsalted butter, melted (use ½ tablespoon to grease the pan and 3.5 tablespoons for the dough)
2 ½ tablespoons of sugar
¼ teaspoon of cinnamon
¾ teaspoon of vanilla extract
7 tablespoons of milk
For the filling and topping:
¾ cup of Nutella (about 8 ounces or 220 grams)
2 tablespoons of unsalted butter, melted means that you take 2 tablespoons of unsalted butter and melt it until it becomes liquid. This melted butter is then used as an ingredient in the recipe you’re preparing.
¼ cup of sugar or light brown sugar
1 teaspoon of cinnamon (adjust to taste)
Line the donut pan with plastic wrap. Transfer the Nutella into a piping bag or a zip-lock bag with a corner cut off. Pipe the Nutella into the center of each cavity to form a ring, then place the pan in the freezer until the Nutella rings are completely firm. Once firm, remove the Nutella rings from the pan and store them in the freezer until ready to use.
Preheat the oven to 350°F (175°C) means you should set your oven temperature to 350 degrees Fahrenheit or 175 degrees Celsius and allow it to reach that temperature before putting your food inside to bake. This ensures that the oven is adequately heated for baking. Brush the donut pan with melted butter and set it aside.
“In a small bowl, combine the flour, baking powder, and salt” means to put the specified amounts of flour, baking powder, and salt into a small bowl and mix them together until they are evenly distributed. This mixture will then be used as an ingredient in the recipe you are preparing.
In another bowl, mix together the remaining melted butter (3.5 tablespoons) and 2 ½ tablespoons of sugar. Add the cinnamon, vanilla extract, egg, and milk, and whisk until well combined. Gradually whisk in the flour mixture until smooth.
Transfer the batter into a piping bag or a zip-lock bag with a corner cut off. Fill each donut cavity with half of the batter. Place the frozen Nutella rings on top of the batter in each cavity. Cover the Nutella with the remaining batter.
Bake for approximately 13-15 minutes, or until the donuts are golden brown and firm to the touch.
Let the donuts cool in the pan for 5 minutes, then invert them onto a rack.