Ready to dive into the world of baked donut holes? These bite-sized delights offer all the fun of traditional donuts without the guilt. Perfect for breakfast, snacks, or dessert, they’re sure to become a favorite in your household.
Why This Recipe Works
- Baking instead of frying reduces fat content while keeping the texture light and fluffy.
- The simple ingredient list ensures you can whip these up anytime without a special trip to the store.
- Customizable coatings mean you can tailor the flavor to your mood or occasion.
- Perfect portion control with each bite-sized hole making it easy to enjoy without overindulging.
- Quick baking time means you’re never more than 20 minutes away from fresh donut holes.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Donut hole pan or mini muffin tin
- Whisk
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 375°F and lightly grease your donut hole pan or mini muffin tin. This ensures your donut holes will pop out easily after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This step is crucial for evenly distributing the leavening agents and ensuring a uniform texture.
Combine Wet Ingredients
In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined. Pouring the wet ingredients into the dry and mixing just until combined avoids overworking the batter.
Fill and Bake
Spoon the batter into the prepared pan, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. The donut holes should be golden brown and spring back when touched.
Coat and Serve
While still warm, roll the donut holes in your choice of coating—cinnamon sugar, powdered sugar, or a glaze. Serve immediately for the best texture and flavor.
Tips and Tricks
For an even lighter texture, you can substitute buttermilk for regular milk. If you don’t have a donut hole pan, a mini muffin tin works just as well, though the shape will be slightly different. To keep the donut holes moist, store them in an airtight container once cooled. For a festive twist, add food coloring to the glaze or use sprinkles for decoration. Experimenting with different extracts, like almond or lemon, can add a unique flavor profile to your donut holes.
Recipe Variations
- Chocolate Lovers: Add 1/4 cup cocoa powder to the dry ingredients and use chocolate glaze for coating.
- Fruity: Mix in 1/2 cup of your favorite dried fruit, like blueberries or cranberries, into the batter.
- Spiced: Incorporate 1 tsp of pumpkin pie spice into the dry ingredients for a fall-inspired treat.
- Nutty: Fold in 1/4 cup finely chopped nuts, such as pecans or almonds, for added crunch.
- Savory: Reduce the sugar to 1 tbsp and add 1/2 cup grated cheese and 1/4 tsp garlic powder for a savory version.
Frequently Asked Questions
Can I make these gluten-free? Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 substitution for best results.
How do I store leftover donut holes? Store them in an airtight container at room temperature for up to 2 days or freeze for up to a month. Reheat in the microwave for a few seconds to bring back the freshness.
Can I use this recipe to make full-sized donuts? Yes, but you’ll need to adjust the baking time. Start checking at 15 minutes, as larger donuts will take longer to bake through.
Summary
These baked donut holes are a delightful, healthier alternative to traditional fried donuts. Easy to make and endlessly customizable, they’re perfect for any occasion. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress.