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Leave out a cooling rack with room for 12 donuts. Grease donut pan, then preheat oven to 350°F.
Using either a flour sifter or a fine-mesh strainer, sift the dry ingredients together, and then put the dry mix in a bowl.
Stir wet ingredients together in a separate bowl. Now, add wet to dry, and mix until well incorporated, trying to not overmix.
Add 3 tablespoons of mix into each cavity of your donut pan, and bake for 11 mins—or until a cake tester comes out clean.
Allow donuts to cool in donut pan for about 4 mins, then remove them from the pan, and transfer them to the cooling rack. Repeat this process until the mix is used up, yielding around 12 donuts.
In a bowl, mix all the glaze ingredients until smooth.
Spread 1–2 teaspoons of glaze over each donut, and allow it to set for about 10 minutes.
Once the glaze begins to set, sprinkle the chopped hazelnuts over the donuts for a finishing touch.