Perfectly fudgy Chocolate Doughnut Holes dipped in sweet vanilla glaze.
Oh hello there fellow doughnut lovers! Are you ready for delicious, bite-sized chocolate doughnut happiness???? Clearly, the answer is always a resounding YES!!!! And today I’m going to show you how to make your own. But first, I thought we’d start off with a little story about family & doughnuts & love.
You see, my Mum is from Scotland. And from that side of my family, we’re the only ones living across the pond.
Growing up, every few summers relatives visited from Britain and we’d show them all the joys of Canada – like 2 weeks of sunshine, never ending prairie highways, S’mores over the campfire, being attacked by mosquitoes. (You know, the highlights).
And in true Canadian fashion – we’d introduce them to Tim Horton’s and doughnut holes. Because there’s nothing better for a teenage girl than giggling with her cousins, listening to Brit pop, and eating a selection of Timbits. (AKA doughnut holes ala Tim Horton’s. Or “Munchkins” for my friends south of the 49th parallel).
So naturally – as I think about summers past & my relatives in the UK – I decided to make my own chocolate doughnut holes.
Real deal doughnut holes in fact. With a fudgy chocolate flavor, the perfect cake texture, deep fried & dipped in deliciously sweet glaze. The type of doughnut hole that’s perfectly moist, perfectly fluffy, perfectly chocolatey and perfectly perfect.
Seriously, you’ll want to eat about 12.Now – making these chocolate doughnut holes is actually quite straight forward and nothing to be afraid of. Since they’re cake doughnuts, there’s no fussing with yeast & the batter comes together in no time. But I will bring your attention to a few key points:
- Make sure all your ingredients are at room temperature before getting stared. This helps ensure that the batter is evenly mixed.
- Using buttermilk is strongly recommended. Yes – it’s possible to use a substitution, but real buttermilk will give the best results.
- After making the batter, you’ll wrap it in clingfilm and let it chill in the fridge for 30 minutes. Then you’ll remove the dough from the fridge and form into balls about 2 teaspoons to 1 tablespoon in size. Chilling the dough makes this process much easier.
- Your fingers will get messy as you form the batter into balls – I recommend using a cookie scoop for the best results and putting a little oil on your hands for easier rolling.
- And finally – please be careful with the hot oil! I don’t want anyone getting hurt!
After the doughnut holes are deep fried, they’re drenched in sweet vanilla glaze. I rolled some of my little doughnut friends in sprinkles for extra pizzazz – but this is totally up to you. Either way, your chocolate doughnut loving self will be in pure bliss.
Seriously chocolatey, perfectly fluffy, deliciously deep fried…. you can’t go wrong.
Chocolate Doughnut Holes
Perfectly fudgy Chocolate Doughnut Holes dipped in sweet vanilla glaze! Fluffy, oh so moist & so much better than the doughnut shop!
Servings: 24 doughnut holes
For the Doughnuts
- 1 cup all-purpose flour
- 1/2 cup cocoa powder , dutch-process preferred
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 and 1/2 tablespoons unsalted butter , melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 and 1/2 teaspoons vanilla
- 1 large egg , room temperature
- 1/3 cup buttermilk , room temperature
- oil for frying
For the Glaze
- 2 cups icing sugar
- 1/4 to 1/3 cup heavy cream or half and half
- 1/2 teaspoon vanilla
To make the doughnut batter whisk together the flour, cocoa, baking powder, baking powder and salt in a large bowl. In a separate medium-sized bowl whisk together the melted butter, sugars, egg and vanilla. Add the buttermilk into the wet ingredients and whisk until combined.
Pour the wet ingredients into the flour mixture and fold together using a large wooden spoon or rubber spatula until evenly mixed. The batter will be thick.
Spoon the batter onto a large piece of clingfilm and form into flat disk shape. Wrap in clingfilm and refrigerate for 30 minutes.
Once ready to fry the doughnut holes, remove the dough from the fridge and form into balls about 2 teaspoons to 1 tablespoon in size using a cookie scoop and your fingers. I got a total of 24 doughnut holes. If the dough is sticking a lot to your hands, add a couple drops of oil to your palms.
To fry the doughnut holes, first place paper towels on the counter and a wire cooling rack over top. Clamp a deep-fry thermometer to the side of a heavy bottom saucepan or Dutch oven. On medium-high heat, heat at least 2 inches of oil in the bottom of the pan until it reaches 350F degrees. There should be at least 2 inches between the top of the oil and the top of the pot. Fry the doughnuts by carefully placing the dough balls into the hot oil, doing about 4-5 doughnut holes at a time. Fry for about 2-3 minutes, using a slotted spoon to turn the doughnuts over. Remove the doughnuts from the hot oil using a slotted spoon and place on the wire rack to cool. Break your first doughnut in half to ensure they’re cooked throughout, and adjust your fry time accordingly.
Allow the oil to come back to 350F degrees, and repeat the process with the rest of the dough balls.
To make the glaze, whisk together the powdered sugar, cream and vanilla. Dip the doughnut holes into the glaze and set them on the wire rack to dry. Optionally, shower the doughnuts with sprinkles or roll them in sprinkles while the glaze is still slightly sticky.