I am a proud DUNKIN’-obsessed east coast transplant. A weekly visit to DUNKIN’ for coffee and donuts was the norm when I was growing up in Pennsylvania.
My favorite donut was the glazed chocolate donut hole. So what’s a baker to do when she wants some donut holes? Bake them herself!
I did worry if I could replicate that same DUNKIN’ amazing-ness that they put into their donut holes, but I’m pretty happy with the outcome…especially how perfectly round they turned out!
How, you ask? I used a cake pop pan to bake the donut holes, and they baked perfectly round and moist!
I think my recipe yields about 20 holes. I confess I neglected to pay attention to the final yield because as soon as the batch was baked they were devoured.
Happy Baking everyone! 🙂
Glazed Chocolate Donut Holes
- Preheat oven to 325° F. Pan spray both cake pop pans and set aside.
- In a large bowl, whisk together egg, sugar, oil, milk and sour cream. Whisk in the flour, cocoa powder, baking soda and salt. Don’t overmix.
- Fill the indentions of the cake pop pan (the one without the holes). Place the other pan on top and lock securely.
- Bake for 12 minutes. Let cool for 5 minutes before removing donut holes.
- Whisk the powdered sugar, milk and vanilla in a bowl and transfer to a small saucepan.
- Warm over low heat. Remove from heat and dip donut holes. Set holes over a cooling screen.