Preparation time: 10 mins
Cooking time: 18 mins
Difficulty: Easy Recipes
Serves: 16 people

May 11, 2016

Baked Chocolate Doughnut Holes.

It’s morning and the kids are clamoring for doughnuts. Or maybe you’re the one needing the burst of sweetness to get you through the morning?

Either way, a trip to the store is out of the question and frying things at 7 a.m. seems a little too ambitious. If you have 10 minutes of hands on time to spare, you can enjoy a couple of these baked doughnut holes with that coffee. Better yet, put the kids to work while you sit back and watch the action.

These chocolate doughnut holes are quick to whip up, kids and adults love them, and they’re a bit healthier than their fried counterparts.

I dunked the tops in an easy powder sugar glaze and then coated them in sprinkles. You can cover the entire doughnut hole in glaze and sprinkles if you prefer, roll them in powdered sugar or eat them plain! No matter how you top them, these little bites of chocolatey goodness are perfect for breakfast or snack time.

Baked Chocolate Doughnut Holes

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Ingredients

For the doughnuts:

1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
6 tablespoons buttermilk
1/4 cup vegetable oil

For the glaze:

1/2 cup powdered sugar
1 tablespoon milk
Sprinkles

Instructions

Preheat oven to 375 degrees. Spray a mini muffin tin with non-stick cooking spray.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, buttermilk and oil until well combined.
Stir the wet ingredients into the dry until just combined. Don’t overmix or you’ll have tough doughnut holes.
Use a medium cookie scoop to drop the batter into a greased mini muffin tin. Alternately, use a tablespoon and fill the muffin tin is ? of the way full.
Bake for 8 minutes or until the tops spring back when you touch them or a toothpick inserted in the center comes out clean.
Let cool completely before removing from the muffin tin.
Whisk together the powdered sugar and milk until smooth while the doughnuts are cooling.
9. Once cool, dunk the tops of each doughnut into the glaze and then spoon sprinkles over the top to stick in the glaze. Alternately, roll the entire doughnut hole in the glaze and coat with sprinkles, toss in powdered sugar or eat plain.

2 comments

zouhair Fiorino Наджар said on April 5, 2016

Hi, in general i like all your recipes and post them to my social media accounts. with regard to Hummus recipe , sorry i do not see that it match the original Syrian / Lebanese recipe. I believe that you can find more accredit recipe.. thank you
1. legenrecipes said on April 5, 2016
  
  Hello! We are very thankful to you for your attention to our website. We really appreciate all the compliments and constructive criticism, which we Express by the visitors to our website. We are always trying to be attentive to requests from our readers. We're often asked about the recipes of Eastern cuisine. So it happened with this recipe. We have been asked to post this recipe more accessible and adapted to European cuisine. So this recipe differs from the original Lebanese recipe.