Glazed and Sprinkled Chocolate Cake Donut Holes
User Reviews
5
Glazed and Sprinkled Chocolate Cake Donut Holes
Description
This recipe produces bite-size chocolate cake donut holes by combining all-purpose flour with unsweetened cocoa powder, baking powder, baking soda, salt, sugar, buttermilk, eggs, melted butter, and vanilla. The batter forms a dough that is rolled into small balls about the size of golf balls. These are deep-fried in vegetable oil heated to 350°F until cooked through and slightly crisp on the outside. The fried donut holes are then dipped in a glaze made from powdered sugar mixed with milk and vanilla extract to create a sweet, smooth coating.
The glaze sets after 10-15 minutes, and if desired, sprinkles can be applied immediately after glazing to adhere while the glaze is still wet. The donut holes provide a tender crumb with rich chocolate flavor balanced by the glossy sweet glaze, making them a fun, shareable dessert or snack.
They should be served soon after glazing for best texture, as the glaze hardens slightly. Store leftovers in an airtight container to maintain freshness.
This recipe is adapted from Martha Stewart's chocolate cake donut holes.Roll dough balls just smaller than golf ball size for even frying.Fry few donut holes at a time in 350°F oil, turning with a slotted spoon for even cooking.Dip donut holes in glaze once cooled slightly, then roll in sprinkles immediately if desired.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 egg large
- 1/4 cup butter unsalted, 1/2 stick
- 2 teaspoons vanilla extract
- vegetable oil for frying
Glaze
- 2 1/2 cups powdered sugar
- 4-5 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt.
- In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper, and roll dough into balls just slightly smaller than golfball size.
- Add vegetable oil to a large pot and heat over medium heat. Once it reaches 350 degrees F, add 2-3 donut holes at a time, frying for 2-3 minutes. I tossed mine a few times during the frying process, just using a slotted spoon to continually flip them over. One finished, remove with a slotted spoon and let drain on a paper towel. Once all the donut holes have been fried, dip in the glaze them set on wire rack. Allow to set for 10-15 minutes for simple glazed donuts. If you want sprinkled donuts, immediately roll in sprinkles after glazing and let sit until set.
Glaze
- Combine all ingredients in a bowl and whisk well. If too runny, add more powdered sugar. If too thick, add more water about 1/2 teaspoon at a time, whisking well for at least 30-60 seconds.
Notes
- This recipe is adapted from Martha Stewart's chocolate cake donut holes.
- Make donut holes just smaller than golf balls for proper frying.
- Fry in batches at 350°F, turning gently for even browning.
- Glaze donut holes after frying; add sprinkles right away to stick.
User Reviews
Overall Rating
5
You'll Also Love
