Glazed Chocolate Donut Holes
Soft, chocolatey donut holes dipped in a shiny vanilla glaze. Crispy outside, tender inside, and ready in under an hour.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.67 cup granulated sugar
- 2.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.25 tsp ground nutmeg optional
- 0.75 cup whole milk room temperature
- 0.33 cup sour cream or plain yogurt
- 1 large egg room temperature
- 2 tsp vanilla extract
- 4 tbsp unsalted butter, melted cooled slightly
- 32 fl oz vegetable oil for frying
- 1.5 cup powdered sugar for glaze
- 3 tbsp milk for glaze
- 0.5 tsp vanilla extract for glaze
- 0.13 tsp fine salt pinch, for glaze
- 1 tsp light corn syrup optional, for glossy glaze
Instructions
Preparation Steps
- Whisk flour, cocoa, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
- In another bowl, whisk milk, sour cream, egg, vanilla, and melted butter until smooth.
- Stir wet ingredients into dry just until combined; the batter will be thick. Rest 5 minutes.
- Heat 2–3 inches of oil to 350°F in a deep pot, keeping a thermometer clipped to the side.
- Scoop heaping tablespoons of batter and gently drop into the oil. Fry 2–3 minutes, turning for even browning.
- Transfer to a rack set over a sheet pan to drain. Keep oil near 350°F between batches.
- Whisk powdered sugar, milk, vanilla, salt, and corn syrup until smooth and pourable.
- Dip warm donut holes into the glaze, letting excess drip off. Set on the rack to firm up.
Notes
Try stirring 1 tsp instant espresso into the glaze for a mocha twist, or dust warm donut holes with cinnamon sugar instead of glazing. Store leftovers airtight at room temperature up to 2 days; refresh 10 seconds in the microwave to soften.
This recipe is an original creation inspired by classic Glazed Chocolate Donut Holes flavors. All ingredient ratios and instructions are independently developed.