Dorayaki with Chocolate Hazelnut Spread

Dorayaki with Chocolate Hazelnut Spread-feature-two on a plate

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5 from 4 reviews

Dorayaki with Chocolate Hazelnut Spread. Dorayaki are Japanese sweets, light and pillowy soft usually filled with a traditional red bean (anko) paste. Try them filled with chocolate hazelnut spread, instead! They might become your new favorite snack.


  • 2 eggs
  • 50 g (4 Tbsp) sugar
  • 15 g (1 Tbsp) honey
  • 80 g all-purpose flour
  • 1/2 tsp baking powder
  • 1 Tbsp water
  • Chocolate hazelnut spread (or Nutella) for the filling


  1. In a medium bowl, whisk well the eggs and the sugar.
  2. Add the honey and whisk to combine.
  3. Sift in the flour and baking powder and whisk until smooth.
  4. Wrap the bowl with cling wrap and refrigerate for 15 minutes.
  5. Uncover, add the water and whisk again.
  6. Dip a paper towel in oil and coat the bottom of a frying pan with the oil. Then remove the oil completely with a clean side of the paper towel.
  7. Place the frying pan over low/medium heat. Drop a small ladlesful of batter to make a medium sized dorayaki. Wait for bigger bubbles to appear, then turn them over and cook briefly on the other side. Make only one or two at a time. Place the cooked dorayaki on a plate and cover with plastic wrap.
  8. Spread about 1 tablespoon of chocolate hazelnut spread on one side of the dorayaki, then place another dorayaki over the filling to make a sandwich.


For perfect golden brown dorayaki, make sure to wipe off all excess oil on the frying pan’s surface.

Wrap dorayaki individually in plastic wrap to keep them moist. Use within 2 days or wrap them in plastic, place in a Ziplock bag, and freeze for up to 1 month.

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