These mini donut holes are filled with Nutella, dunked in a vanilla glaze, and topped with sprinkles. Plus, they’re baked instead of fried! So, you know, you can eat more.
California is getting a little weather challenged.
It’s not so much that California is confused on the seasons (which does happen frequently, as it’s nearly 100-kill-me-now-degrees one day and then 60 and overcast the next), it’s more that California is channeling its inner Florida. Or D.C. Or Colorado even.The sunshine state itself is spending its summer with rolling thunderstorms and a lot of humidity.
Apart from the fact that the heat and humidity makes me sloth-like so things that should realistically only take 5-minutes end up taking more like a half hour, my biggest issue with the weather is that it deceptively looks like fall, making me wish for things like this.
Because I live for fall baking. And cute boots.
To ease my boot and all-things-pumpkin withdrawals, I thought stuffing little donuts with Nutella sounded like a mighty fine idea.
So, yes, these look a little bit like mini muffins, because I baked them in a mini muffin tin. But, because they have the texture of a baked cake donut, I’m calling them donut holes. Plus, once dipped in glaze (twice! because more glaze = a great life choice), they look pretty circular.
If you happen to have a donut hole machine, you are welcome to use that for this recipe. Since I do not have one, I have no idea if the baking time will vary, but, I had a few readers tell me they used one for this recipe, and that they turned out great!
The best part about donut holes? A greater glaze to donut ratio. Am I right, or am I right?
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/3 cup milk I used 2%, but any kind is fine
- 5 Tbsp Sour Cream
- 1 egg large
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1/4 cup Nutella or any chocolate hazelnut spread
- 1/4 cup milk or heavy cream
- 1 1/2 - 2 1/2 cups powdered sugar
- 2 tsp vanilla extract
- Crushed Oreos
Preheat oven to 350 and grease a 24-cup mini muffin tin.
In a large bowl, mix flour, baking powder, white sugar, brown sugar, and salt together.
In a second bowl, mix oil with milk, vanilla extract, egg, and sour cream.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
Stir gently, until just combined. Batter will be thick.
Spoon about 1 - 2 tsp of batter in each muffin cup. Add in a small dollop of Nutella into each (like my picture above), and top with another 1 - 2 tsp of batter (muffin cups should only be about 1/2 - 3/4 of the way full).
Bake for 7-8 minutes or until golden brown. Allow to cool for 10 minutes.
Mix milk (or cream) with 1 1/2 cups powdered sugar and vanilla extract. If the consistency feels too thin, add in more powdered sugar, 1/2 cup at a time.
Dunk donuts fully into the glaze and allow them to set, about 10 minutes or so, before doing a second coating.
Top with sprinkles, crushed Oreos, nuts, etc. if desired.
They are best the day of, but can be stored in a covered container in the fridge.
If you like donuts, I think you’ll love this recipe: