Recipes

Donut Holes

Ingredients:

• 1 cup (120g) All-Purpose Flour, sifted
• 1 tsp Baking Powder
• 1/3 cup (75g) White Fine Sugar
• 1/4 cup (40g) Semi-Sweet Chocolate Chips
• 1 tbsp Unsalted Butter, melted
• 1/4 cup (60g) sour cream or plain yogurt
• 1 Large Egg, room temperature and whisked
• 2 tbsp Milk
• 1 tsp Vanilla Extract

Cinnamon Sugar Coating:

• 1/4 cup (50g) White Fine Sugar
• 1 tsp Ground Cinnamon
• 2-3 tbsp Unsalted Butter, melted

Chocolate Coating:

• 1/4 cup (40g) Merckens Light Chocolate Molding Wafers
• Optional: Shredded Coconut or Chopped Pistachios

Directions:

1. Preheat the oven to 350°F and spray a mini muffin pan. Set aside.
2. In a large mixing bowl, add all your dry ingredients and mix together. Set aside. In a separate mixing bowl, add your wet ingredients and whisk together until combined. Add the dry ingredients to the wet ingredients. Mix with a spatula until well combined. If using a hand mixer, mix on high for 1-2 minutes.
3. Fill the muffin pan 1/2 way with the batter.
4. Bake for 10-12 minutes until a toothpick inserted into the center of donut hole comes out clean.
5. Once baked, let the donut holes cool on a wire rack for 5 minutes before coating them with either chocolate or cinnamon sugar.

Cinnamon Sugar Coating Directions:

1. Mix together the sugar and cinnamon.
2. Once the donut holes are cool, coat each donut hole with butter, and immediately roll them quickly in the cinnamon sugar.
3. Rest on a wire rack or serve immediately.

Chocolate Coating Directions:

1. Place chocolate wafers in a heat-proof bowl and place it over a pot of boiling water. Stir constantly until chocolate has melted. Make sure no water spills into the melted chocolate.
2. Brush each cooled donut hole with melted chocolate.
3. Optional: Top with shredded coconut or chopped pistachios.

Notes:

• Keep the chocolate coating warm by keeping the bowl in hot water.
• Donut Holes can be frozen without the coating in an airtight container for up to 2-3 months. Defrost to room temperature before coating.
• Donut holes are best when served immediately. Keep Donut Holes stored in an airtight container for up to 2 days in the refrigerator.

• PREP TIME: 15 Minutes
• BAKE TIME: 10-12 Minutes
• TOTAL TIME: 25-27 Minutes
• YIELD: 20-24 Donut Holes

Thanks to @fooodlicious