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5.0 from 141 votes

Glazed and Sprinkled Chocolate Cake Donut Holes

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Total Time
1 hr
Servings: 3 dozen donut holes
Course: Breakfast
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1/4 cup 1/2 stick unsalted butter
  • 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

    Cup of Yum
  1. In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt.
  2. 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.
  3. 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
  1. 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

  • [slightly adapted from martha stewart]