Glazed Chocolate Donut Holes (Baked!)
Servings 40 donut holes
Ingredients
For the donutholes:
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1/2 cup vegetable oil
- 1 1/2 cup dark brown sugar packed
- 1 tbsp pure vanilla extract
- 1 large egg
- 2 large egg yolks
- 1/2 cup buttermilk
For the glaze:
- 1 1/2 cups confectioners’ sugar sifted if lumpy
- 1/2 tsp fine sea salt
- 1/4 – 1/3 cup buttermillk more if needed
Instructions
To make the donuts
- Preheat the oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray or softened butter.
- Whisk the flour, cocoa powder, baking powder and soda and salt in a medium-sized bowl.
- Place the oil, the sugar and vanilla in a large bowl and whisk to combine.
- Add the egg and yolks, one at a time, and continue whisking until smooth.
- With a flexible spatula, gently fold half the dry ingredients into the wet ingredients, then add the buttermilk and then the other half of the dry, folding after each addition to incorporate.
- Fill each mini muffin cavity about 2/3of the way full.
- Bake for about 8 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two and the holes spring back when you press them.
- Let cool slightly and then remove from the pan to cool completely. Repeat with the remaining batter.
To make the glaze:
- Combine all of the ingredients in a small, shallow bowl and whisk until smooth and fully incorporated, adding more buttermilk if necessary, to create a thin glaze
- To glaze the donuts, drop each one into the glaze and then lift it out, with a slotted spoon, if you have one, or two forks, allowing the excess glaze to drip back into the bowl. Place the holes, on a drying rack set inside a cookie sheet until set.
- The glazed donuts are best enjoyed the day they are made.
Subscribe to My Newsletter
Invalid email address