Nutella Churro Donut Holes

Ingredients

• 1 cup flour
• 2 tablespoons white granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons canola oil
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/3 cup Nutella, melted
• 1 tablespoon unsalted butter, melted
• 1/3 cup white granulated sugar
• 2 teaspoons ground cinnamon

Directions

1. Heat the oven to 350°F (175°C). Coat a 24-count mini muffin tray with cooking oil spray, then blot away any extra with a paper towel and put the pan aside.
2. In a large bowl, whisk together the dry ingredients. Create a space in the middle, then pour in the oil, egg, vanilla and milk. Whisk until the batter is smooth and no lumps remain.
3. Divide the batter among the muffin cups, using about 2 teaspoons for each one and filling them to 3/4 full. Bake for 10-15 minutes, until the tops are golden and a toothpick poked into the center of a donut comes out clean. Cool them in the pan for 5 minutes, then move them to a cooling rack.
4. Lightly brush the donuts with the melted butter. Stir the sugar and cinnamon together in a shallow bowl, then roll each donut hole in the mixture until coated all over.
5. Add the Nutella to a piping bag. Fit it with a narrow nozzle, then pipe Nutella into each donut until it starts to puff and expand, being careful not to overfill or the filling will spill out.