Doughnuts, according to us, are one of the best ways to begin (or end) a day. For breakfast or as a snack in the middle of the night, these sweet treats never cease to bring a smile to our faces, and we love how many different flavor combinations you can make! Now, we usually indulge in regular doughnuts, which can sometimes feel a bit too indulgent–especially during the holidays when your dessert options are more abundant and we just can’t help but try them all.
These mini doughnut bites are a way to offset your guilt and still satiate your sweet tooth! Plus, they’re not difficult to make and they can be yours in under an hour! When you’ve got a party to go to or are visiting family, forego the usual bottle of wine and surprise people with these; everyone will love how thoughtful your gift is, and they’ll have something to look forward to, long after the party ends. Plus, double the amount and you can keep a batch for yourself!
Chocolate Doughnut Holes
Yields 3 dozen
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup buttermilk
- 1/4 cup plain, Greek yogurt
- 2 large eggs
- 1/2 stick unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- vegetable oil, for frying
- 2 cups powdered sugar
- 1/3 cup whole milk
- Sift together flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, whisk the eggs and mix in the buttermilk, sugar, yogurt, butter and vanilla extract.
- Slowly add the egg mixture to the dry ingredients, stirring until everything is just incorporated. Don’t over mix, as it makes doughnut holes too heavy.
- Use a small ice cream scoop to form doughnut holes and line them up on a parchment paper-lined baking sheet.
- Fill a large, Dutch oven or heavy-bottomed pot with 2-3 inches of vegetable oil and heat over medium-high heat.
Note: make sure there are at least 3 inches between the oil and the rim of the pot, so you don’t get any spillage.
- Use a candy thermometer to gauge when oil reaches 350 F, then add 2-3 doughnut holes at a time and cook for 2-3 minutes, flipping over so both sides cook.
- Remove doughnut holes with a slotted spoon and set on a paper towel-lined plate to drain.
- Repeat with remaining doughnuts.
Optional: create a glaze by mixing together 2 cups powdered sugar and 1/4-1/3 cups milk until smooth. Then roll doughnut holes in glaze and set on a wire rack to dry. OR, roll doughnut holes in powdered sugar immediately after they’re drained of oil.
Recipe adapted from How Sweet Eats