Have you heard the big news? Dunkin’ Donuts has arrived in Los Angeles!
As soon as I heard this, I had to go by to their new Santa Monica outpost and celebrate alongside hundreds of other donut- and coffee- obsessed east coast transplants.
Here’s the sad news though – I thought I had purchased enough chocolate donut holes to last me for at least a week, but I wrong. I finished the last of the 2 dozen the next morning 🙁
So what’s a baker to do? Bake them herself!
I did worry if I could replicate that same Dunkin’ Donuts Amazing-ness that they put into their donut holes, but I’m pretty happy with the outcome.
I think my recipe yields about 20 holes. I confess I neglected to pay attention to the final yield because while the second batch was baking I had already begun eating the first batch.
I used a cake pop pan to bake the donut holes and they baked perfectly round and moist!
Voila! Glazed chocolate donut holes for the week!
Happy Baking you guys 🙂
Glazed Chocolate Donut Holes
- Preheat oven to 325 degrees. 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.