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Sweet Recipe: Glazed Chocolate Doughnut Holes

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

Ingredients

Doughnut Holes:

  • 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

Glaze:

  • 2 cups powdered sugar
  • 1/3 cup whole milk

Directions

  1. Sift together flour, cocoa, baking powder, baking soda and salt in a large bowl.
  2. In a separate bowl, whisk the eggs and mix in the buttermilk, sugar, yogurt, butter and vanilla extract.
  3. 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.
  4. Use a small ice cream scoop to form doughnut holes and line them up on a parchment paper-lined baking sheet.
  5. 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.
  6. 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.
  7. Remove doughnut holes with a slotted spoon and set on a paper towel-lined plate to drain.
  8. 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

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