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.
Servings: 24 Mini Donut Holes
Donuts
-
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
Filling
-
1/4
cup
Nutella
or any chocolate hazelnut spread
Glaze
-
1/4
cup
milk or heavy cream
-
1 1/2 - 2 1/2
cups
powdered sugar
-
2
tsp
vanilla extract
Topping (optional)
-
Sprinkles
-
Crushed Oreos
-
Nuts
Donuts
-
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.
Glaze
-
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.
-
Enjoy!
They are best the day of, but can be stored in a covered container in the fridge.