This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!

These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!

These are simple enough that you could even whip them up Christmas morning. Assembling the dry ingredients the day before will help speed up prep, and recruit some extra hands to help with the icing and sprinkles – my kids loved lending a hand! You’ll have a fun, special holiday breakfast in no time!

If you want to win your own set of LorAnn Oils and Flavors or a Year of Sprinkles Box from Sweets & Treats, be sure to enter the #ChristmasSweetsWeek giveaway! There are so many awesome prizes from all of the sponsors! You can enter here: a Rafflecopter giveaway

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures

Frozen Salted Caramel White Russians from Blogghetti

Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes

Hot Buttered Caramel Apple Cider Mix from Tip Garden

Salted Caramel Martini from April Golightly

Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box

Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama

Eggnog Cinnamon Rolls from Moore or Less Cooking

Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt

Cranberry Eggnog Fudge from Sweet Beginnings

Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen

Chocolate Espresso Mousse from Karen’s Kitchen Stories

Cranberry Champagne Cupcakes from Our Good Life

Eggnog Gelato from The Redhead Baker

Festive Coconut Macaroons from For the Love of Food

Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections

Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen

Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk

Peppermint Red Velvet Macarons from The Crumby Kitchen

Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks

Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas

White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table

White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

Chocolate Hazelnut Doughnuts
(adapted from  Shugary Sweets)
Makes 8-10

For the doughnuts: 
2 cup all-purpose flour
3/4 cup Dixie Crystals sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup milk
2 large eggs
1/2 tsp. vanilla
1/2 tsp. LorAnn Oils Chocolate Hazelnut Flavor
2 tablespoon unsalted Cabot butter, melted

For the icing:
2 cups Dixie Crystals powdered sugar
6 Tbsp. heavy cream
1 tsp. lemon juice
1 tsp. vanilla

Sweets & Treats sprinkles for topping – I used the Sleigh Ride mix

Preheat you oven to 325 degrees. Spray a doughnut pan with nonstick spray.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vanilla, chocolate hazelnut flavor, and melted butter. Beat with an electric mixer for 2-3 minutes, until well combined and the color has lightened slightly.

Fill the wells of a doughnut pan halfway. Bake for 12-15 minutes – the doughnuts will spring back when pressed lightly or a knife inserted will come out clean when done.

Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

In a medium bowl, whisk together the ingredients for the icing. If it’s too thin, add more sugar. If too thick, stir in a little more heavy cream.

Dip cooled doughnuts into the icing, then top with sprinkles.

Let sit until the icing has solidified, about 30 minutes.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.