May 8, 2014

Baked Powdered Sugar Donut Holes

donut hole baked 2

Growing up, there were usually never overly sweet treats for breakfast. There were however two exceptions to this rule, one which I’ve already shared, chocolate chip bread (yum!), and the second being donut holes! The donut holes made rare appearances but when they did, it felt like such a special morning! I don’t know what it is about them but they’re completely addicting and because they are mini I think your brain automatically justifies eating as many as can fit on your breakfast plate. I’m still a sucker for a good donut hole so when I saw baked donut holes, it was a no brainer that these were added to the weekly list of things to bake. The logic in my head was instantly that taking the fried component out meant I could eat at least one more than usual! Totally logical! The first time I made these I took them to a Team in Training group training run and people kept coming back for a second, third, etc. and Jor’s first question after I made them was if they were all being taken to the group run or if any could stay (i.e. he could eat some)! I decided after about a minute of watching people gravitate back to the container that these were winners! They’re everything you want in a donut hole, without being fried and I even cut out some of the butter!

Here’s what you need:


(Adapted from Sally’s Baking Addiction. Makes 24 mini donut holes.)

  • 2 tablespoons butter
  • 3 tablespoons plain greek yogurt (I used fat free)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used skim milk)
  • 1 and 1/2 cup all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • sprinkle of nutmeg (optional but adds great flavor!)
  • 1/2 teaspoon kosher salt
  • 1 and 1/2 tablespoon melted butter
  • 3/4 cup powdered sugar

Preheat the oven to 400 degrees F. In a large mixing bowl, beat together the 2 tablespoons of butter, greek yogurt and granulated sugar. You can do this with a hand or stand mixer (I used my stand mixer). Once creamy, add in the egg and vanilla extract and mix until they are fully combined. Pour in the milk. Add in the baking powder, salt, cinnamon, and nutmeg and give it a quick mix. Lastly, slowly add in the flour just until everything is thoroughly mixed. You don’t want to over mix the batter because that will just give a tough donut and no one likes that!

Donut hole dough


The trick to making the mini donuts is the mini muffin tin! Spray the 24 cup mini muffin tray (or trays if they are the smaller 12 cup tins) lightly with cooking spray. Fill each cup about three quarters of the way full. I always like to use my mini cookie scooper to divide the dough evenly and quickly.

donut holes pre-baked


Put the donuts in oven and let them bake for only 10-11 minutes. While the donuts are baking you can get your toppings ready. I went with the fan favorite in the house: powdered sugar. Melt the 1 and 1/2 tablespoons of butter in a small bowl and pour the powdered sugar in another bowl.

donut hole toppings


The donut holes will be done when they start pulling away from the sides of the pan and just start to brown along the edges. You can also use the handy toothpick trick and if it comes out clean and/or with dry crumbs they are done! Let them cool in the pan for 5 minutes.

donut hole baked


For the coating there are two ways you can do this. You can dunk the donut hole in the butter and then roll in the powdered sugar or you can brush some butter on each donut hole and then give it a powdered sugar bath. If you go the dunking route you will need to double the butter and melt 3 tablespoons. I took the brush route because, again, I was just trying to make these a little less of a guilty pleasure and this was another way for me to cut out some butter. Even just brushing the donuts made no difference in getting the powdered sugar to stick and I honestly don’t think it took away from the taste at all. You were still left with powdered sugar fingers and lips! After the donut holes are coated, transfer them to a cooling rack to cool completely before storing them in an airtight container.

donut hole baked 2


So I have to admit that I can’t actually add a picture of a completely dressed and powdered mini donut hole….because we ate them all to fast!! I made this batch and each day I’d tell myself to take a picture of them all done and before I knew it, I went to the container only to find it empty! Let’s just say it’s a true indication of how good these are and even more so how addicting they are! That should count as my disclosure that I’ve fairly warned you that when you make these, they will disappear fast! For any and all donut lovers, you have to make these ASAP! They are lighter than normal donuts but no less delicious and you can satisfy a craving without feeling overly guilty! For now, that’s baked powdered sugar donut holes…in the shell of a nut!

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