A delightful and airy confection!
I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)
Prep: 10 Mins.
Bake: 10-12 Mins. per batch


Special equipment: Mini Muffin Tin (24/batch)

1 large egg, beaten
1-1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
2 teaspoons double-acting baking powder (or regular)

Brush warm donut holes with:
--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)
1 cup sugar
1/2 teaspoon cinnamon
Pinch of freshly ground nutmeg


Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 
Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!


If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!


Suddenly Susan said...

I am always so thrilled when I see your posts! I'm going to try this over the weekend. I am quite sure they will be a huge hit with the hubby! I think rolling them in powdered sugar would be good also.

Never stop baking, and keep blogging!


sandra said...

Thank you, Susan! How nice of you to say so ;) Max the hubs says these would also be great dipped in chocolate glaze, iced and topped with sprinkles, and yes-powder sugar coated! I might try a chocolate version, we'll see. Happy baking this weekend, my dear!


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