Glazed Chocolate Donut Holes Recipe

All-purpose flour: The base for the donut batter, providing structure and texture.

Cocoa powder: Adds a rich chocolate flavor to the donut holes.

Sugar: Sweetens the batter and helps with browning during frying.

Baking powder: A leavening agent that helps the donut holes rise and become fluffy.

Salt: Enhances the overall flavor of the donut holes.

Milk: Adds moisture to the batter, making it smooth and easy to mix.

Egg: Binds the ingredients together and adds richness to the batter.

Vanilla extract: Adds a hint of vanilla flavor to complement the chocolate.

Vegetable oil: Used for frying the donut holes to a golden brown.

Powdered sugar: The main ingredient for the glaze, providing sweetness and a smooth texture.

Milk: Used in the glaze to achieve the right consistency.

Vanilla extract: Adds flavor to the glaze, making it more delicious.

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to dense and tough donut holes. Instead, mix just until the ingredients are incorporated and the batter is smooth. This will ensure your donut holes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.

• sugar - Substitute with honey: Honey is a natural sweetener that adds moisture and a distinct flavor to the donut holes.

• baking powder - Substitute with baking soda and cream of tartar: Mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar can replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the donut holes.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking recipes.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• powdered sugar - Substitute with coconut sugar: Blend coconut sugar in a blender to create a powdered form, offering a lower glycemic index.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a creamy texture to the glaze.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor and can be used in the glaze for a unique twist.

• Allow the donut holes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled donut holes in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.

• To freeze, arrange the donut holes in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the donut holes to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, thaw the donut holes at room temperature for about an hour. For a warm treat, reheat in a 350°F (175°C) oven for 5-7 minutes.

• If the glaze has absorbed or lost its shine, whip up a fresh batch and re-dip the donut holes for that perfect finish.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the glazed chocolate donut holes on a baking sheet lined with parchment paper.
  3. Cover the donut holes loosely with aluminum foil to prevent the glaze from melting too quickly.
  4. Warm them in the oven for about 5-7 minutes, or until they are heated through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method

  1. Place the glazed chocolate donut holes on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 10-15 seconds. Check if they are warm enough; if not, continue in 5-second intervals.
  4. Let them sit for a minute before eating to allow the heat to distribute evenly.

• Air Fryer Method

  1. Preheat your air fryer to 320°F (160°C).
  2. Arrange the glazed chocolate donut holes in a single layer in the air fryer basket.
  3. Heat them for 3-4 minutes, shaking the basket halfway through to ensure even warming.
  4. Remove from the air fryer and let them cool slightly before serving.

• Stovetop Method

  1. Heat a non-stick skillet over low heat.
  2. Place the glazed chocolate donut holes in the skillet, ensuring they are not overcrowded.
  3. Cover the skillet with a lid to trap the heat and warm them for about 2-3 minutes, flipping halfway through.
  4. Remove from the skillet and let them cool slightly before enjoying.

• Toaster Oven Method

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the glazed chocolate donut holes on a toaster oven tray lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent the glaze from melting too quickly.
  4. Warm them for about 5-7 minutes, or until they are heated through.
  5. Remove from the toaster oven and let them cool slightly before enjoying.

• Mixing bowl: Use this to combine and whisk your dry ingredients together.

• Whisk: Essential for blending the dry ingredients and later the wet ingredients smoothly.

• Deep fryer: Ideal for maintaining a consistent temperature when frying the donut holes.

• Large pot: An alternative to the deep fryer for heating the oil.

• Slotted spoon: Perfect for removing the donut holes from the hot oil while allowing excess oil to drain off.

• Cooling rack: Allows the fried donut holes to drain and cool without becoming soggy.

• Measuring cups: Necessary for accurately measuring the flour, cocoa powder, sugar, milk, and oil.

• Measuring spoons: Needed for precise measurement of baking powder, salt, and vanilla extract.

• Small bowl: Useful for mixing the glaze ingredients together.

• Spoon: Handy for dropping the batter into the hot oil and for stirring the glaze.

Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before.

Use a cookie scoop: For uniform donut holes, use a cookie scoop to drop the batter into the hot oil.

Preheat oil: Start heating the oil while you mix the batter to save time.

Quick glaze: Prepare the glaze while the donut holes are frying to streamline the process.

Cooling rack setup: Place a cooling rack over a baking sheet before you start frying to catch excess oil and glaze.