Chocolate Donut Holes (Print Version)
# Ingredients:
→ Donut Hole Mixture
01 -
240g (2 cups) plain flour
02 -
1/2 cup cocoa powder (unsweetened)
03 -
1 tsp baking soda
04 -
1 tsp baking powder
05 -
1/4 cup melted unsalted butter
06 -
1/2 tsp salt
07 -
1/2 cup packed brown sugar
08 -
1/2 cup white sugar
09 -
2 whole eggs plus another yolk
10 -
2 tsp vanilla essence
11 -
1/2 cup sour cream
12 -
1/2 cup full-fat milk
→ Glaze Topping
13 -
2 cups confectioners' sugar
14 -
1 tsp vanilla essence
15 -
1/4 cup whole milk
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease your donut hole trays or use two mini muffin trays (24 wells each).
02 -
Stir together the flour, cocoa, salt, baking soda, and baking powder until smooth in a large bowl.
03 -
In another bowl, whisk the melted butter, white sugar, and brown sugar until it’s glossy and creamy. Add the vanilla, eggs, and yolk, blending until smooth.
04 -
Mix the sour cream with milk in a smaller cup or jug. Add the dry mix and milk combo in turns to the wet mixture, starting and finishing with the dry stuff. Fold gently, being careful not to overmix.
05 -
Spoon batter, using a mini cookie scoop if you’ve got one, into each pan slot—fill them a bit over halfway.
06 -
Bake for 10 minutes or so. They’re done when you poke a toothpick in the center and it comes out clean. Let them sit in the pans to cool for a minute or two before putting them on a wire rack.
07 -
In a medium bowl, stir the powdered sugar with three tablespoons of milk and vanilla until it’s lump-free. Add a little more milk to make it loose enough for dipping.
08 -
Dip each donut hole into the glaze, shaking off what drips. Place them on the rack to let the glaze harden. For a thicker coat, you can thin the glaze and dip them one or two more times.
09 -
Wait for the glaze to fully set before digging in. Enjoy these chocolate treats!
# Notes:
01 -
For the richest chocolate kick, pick a good-quality cocoa powder.
02 -
Keep mixing to a minimum so the donut holes turn out soft.