Ingredients

· 1 cup plain flour

· ½ cup caster sugar

· 1½ teaspoon baking powder

· 1 egg, lightly beaten

· ½ cup milk

· 40 g butter, melted

· ¼ cup Nutella chocolate hazelnut spread

For Cinnamon Sugar Coating

· ½ cup caster sugar

· 2 tablespoons ground cinnamon

· 40 g butter, melted

Method

Preheat the oven to 180°C (160°C fan-forced) and grease a 12-hole patty tin with melted butter. Sift together the dry ingredients in a large bowl. In a separate bowl, combine the egg, milk and melted butter and whisk until well combined. Add the wet ingredients to the dry and fold together. Divide two-thirds of the mixture among the prepared patty tin, and gently spoon a little chocolate hazelnut spread on top of each hole. Cover with the remaining mixture. Bake for 10 minutes, or until golden and cooked through. For the cinnamon sugar coating, mix the caster sugar and cinnamon together and let the doughnuts cool a little in the pan before turning out, and brushing with the melted butter. Toss with the cinnamon sugar and serve.