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:
- Preheat the oven to 350°F and spray a mini muffin pan. Set aside.
- 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.
- Fill the muffin pan 1/2 way with the batter.
- Bake for 10-12 minutes until a toothpick inserted into the center of donut hole comes out clean.
- 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:
- Mix together the sugar and cinnamon.
- Once the donut holes are cool, coat each donut hole with butter, and immediately roll them quickly in the cinnamon sugar.
- Rest on a wire rack or serve immediately.
Chocolate Coating Directions:
- 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.
- Brush each cooled donut hole with melted chocolate.
- 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