Chocolate Glazed Holes (Print Version)
# Ingredients:
→ Donut Hole Mixture
01 -
240g (2 cups) plain flour
02 -
Unsweetened cocoa powder, 1/2 cup
03 -
Salt - 1/2 teaspoon
04 -
1 teaspoon of baking soda
05 -
1 teaspoon of baking powder
06 -
Melted butter, unsalted - 1/4 cup
07 -
White sugar - 1/2 cup
08 -
Brown sugar, packed - 1/2 cup
09 -
2 eggs + 1 extra yolk
10 -
Vanilla extract, 2 teaspoons
11 -
Sour cream - 1/3 cup
12 -
Whole milk, 1/2 cup
→ Vanilla Icing
13 -
Powdered sugar, 2 cups
14 -
Milk (1/4 cup)
15 -
1 teaspoon vanilla essence
# Instructions:
01 -
Set your oven for 350°F (175°C). Grease two mini muffin pans (24-cup each) or three to four donut hole pans lightly.
02 -
Mix the cocoa, flour, salt, baking soda, and baking powder in a big mixing bowl until it’s all well blended.
03 -
In a separate bowl, beat the sugars with melted butter until smooth and creamy. Then stir in the yolk, eggs, and vanilla.
04 -
Stir the milk and sour cream in a small pitcher until smooth. Add dry mixture, then milk, and repeat—start and finish with the dry ingredients. Mix softly by hand till the flour disappears.
05 -
Spoon or scoop the batter into the pans, filling each about 3/4 of the way.
06 -
Pop them in the oven for around 10 minutes. They’re done when a toothpick poked in the center comes out clean. Cool the pans for a few minutes, then transfer the donuts to a rack to finish cooling.
07 -
In a mid-size bowl, whisk powdered sugar, milk (about 3 tablespoons), and vanilla till it’s smooth. If it’s thick, add a bit more milk till it’s pourable.
08 -
After cooling, dip the donut holes into the glaze and let any extra drip off. Set them back on the rack to dry. Want them thicker? Thin the glaze slightly, then re-dip 1–2 more times.
09 -
Wait for the glaze to dry before eating. Dig into your chocolaty donut treats!
# Notes:
01 -
Using premium cocoa makes these donuts super chocolatey.
02 -
To keep the donuts fluffy and light, don’t overmix your batter.