Are you craving the irresistible sweetness of donut holes but dreading the deep-frying? Then you're in the right place! This recipe delivers all the fluffy, sugary goodness of classic donut holes, but baked instead of fried, making them a healthier and surprisingly easy treat for any occasion. Perfect for a quick dessert, a weekend baking project, or even a fun activity with the kids, these baked donut holes are a guaranteed crowd-pleaser. Let's get started on this delicious journey!
Ingredients:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- Oil for greasing the muffin tin
- Optional: Your favorite donut glaze (see variations below)
- Optional: Sprinkles
Instructions:
Step 1: Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes, or until the yeast is foamy. This ensures your yeast is alive and kicking, leading to perfectly risen donut holes.
Step 2: Combine Wet Ingredients: Once the yeast is foamy, add the egg, melted butter, and vanilla extract to the bowl. Whisk until well combined.
Step 3: Incorporate Dry Ingredients: In a separate bowl, whisk together the remaining granulated sugar, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay.
Step 4: First Rise: Lightly flour a clean surface and turn the dough out onto it. Knead for 2-3 minutes, just until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (turned off) is a great place for this!
Step 5: Shape and Bake: Preheat your oven to 375°F (190°C). Grease a mini muffin tin well. Punch down the risen dough and roll it out to about ½ inch thickness. Use a 1 ½-inch cookie cutter or a knife to cut out circles. Place the circles into the prepared muffin tin.
Step 6: Second Rise (Optional): Cover the muffin tin loosely with plastic wrap and let the donut holes rise for another 15-20 minutes. This step isn't essential but will result in slightly fluffier donut holes.
Step 7: Bake: Bake for 12-15 minutes, or until golden brown. Keep a close eye on them as ovens can vary.
Step 8: Cool and Glaze: Let the donut holes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, glaze and sprinkle as desired.
Cooking Tips:
- Don't overmix the dough: Overmixing will develop the gluten too much, resulting in tough donut holes.
- Use a good quality yeast: Fresh yeast is key for a light and airy texture.
- Grease the muffin tin well: This prevents sticking and ensures easy removal.
- Adjust baking time: Ovens vary, so keep an eye on your donut holes and adjust the baking time as needed.
Variations:
- Chocolate Glaze: Melt chocolate chips with a little heavy cream for a decadent chocolate glaze.
- Cinnamon Sugar: Toss the baked donut holes in a mixture of cinnamon and sugar for a classic flavor combination.
- Lemon Glaze: Combine powdered sugar with lemon juice and zest for a bright and refreshing glaze.
Nutritional Information (per donut hole, approximate):
- Calories: 80-100
- Fat: 3-5g
- Carbohydrates: 12-15g
- Protein: 2-3g
These values are estimates and may vary depending on the specific ingredients used. This baked donut hole recipe offers a delicious and relatively healthy alternative to fried versions, perfect for satisfying your sweet tooth without the guilt! Enjoy!