BEST Doughnut Holes
Doughnut Holes filled with molten chocolate are crispy outside, and soft and dense inside. They require no yeast and you can cook them in the air-fryer, oven, or stovetop. Make them in just 30 minutes for a delicious everyday snack or holiday treat.
Servings 40 doughnut holes
Calories97.9 kcal
Cost $ 0.20 per doughnut hole
Equipment
- 1 heavy-bottomed pan or air fryer or oven
- 2 Mixing bowls
- 1 Microwave-safe bowl
- 1 baking sheet
- 2 tablespoons
- 1 slotted spoon
Ingredients
For the chocolate filling (OPTIONAL):
- 1 cup semi-sweet chocolate chips or milk or dark chocolate chips
- ¾ cup heavy whipping cream SEE NOTES for a quick alternative filling
For the doughnut holes:
- ¾ cup granulated sugar (PLUS ⅓ cup)
- 1 tablespoon ground cinnamon or apple/pumpkin pie spice
- 3 cups all-purpose flour For a gluten-free recipe, replace it with gluten-free all-purpose flour and add 1 teaspoon of xanthan gum for every cup of flour.
- ¾ teaspoon table salt
- 1 ½ tablespoons baking powder
- 3 large eggs
- 1 cup whole milk PLUS 2 tablespoons
- 2 teaspoons pure vanilla extract optional
- Vegetable oil enough for deep-frying or submerge the doughnut holes
Instructions
- Prepare the filling (OPTIONAL): In a medium microwavable bowl, mix the chocolate chips with the heavy cream. Microwave mixture at 30-second intervals, stirring between intervals, for about 1-2 minutes or until chocolate has melted. Stir well to obtain a homogeneous mixture.
- Let cool, cover with a plastic sheet, and refrigerate overnight. Using a ½ teaspoon as measurement, spoon the filling, form into balls, and place on a baking sheet lined with parchment paper. Freeze for about 20-30 minutes. Then, prepare the doughnut holes.
- Prepare the doughnut holes: In a deep fryer or heavy-bottomed pan, heat 4 inches or more of vegetable oil to 360 degrees F. In a medium bowl, stir ¾ cup of sugar with the cinnamon and set aside.
- In a large bowl, mix the flour, ⅓ cup sugar, salt, and baking powder. With a wooden spoon stir in the eggs well and then all the milk (1 cup plus 2 tablespoons) until obtaining a homogeneous mixture. If desired, stir in the vanilla. The batter will be thick and cake-like.
- Shape, fill, and cook: Using 1 Tablespoon as the measurement (or a small cookie scoop), scoop the batter, and insert one frozen chocolate ball in the center. Carefully cover the top and all around the chocolate ball with the batter, using another spoon to help spread and smooth the batter around the ball. Make sure the chocolate ball is well covered with batter to prevent leakage of melted chocolate when frying.
- Drop the filled doughnut hole into the heated oil, using the second spoon to help scrape any residual dough off of the first one. When dropping it into the oil, make sure the spoon is down close to the surface of the oil to avoid splashes and resultant burns. Repeat with several more doughnut holes, but do not overcrowd the fryer or skillet. Each will form into a ball with a pointy edge that will look like a raindrop. That is why in Brazil these doughnut holes are called "bolinhos de chuva" (or "raindrop cakes").
- Cook the doughnuts, turning occasionally after one minute or so, or until they are golden brown on all sides. Remove doughnuts from the oil with a slotted spoon, and place briefly on a baking sheet lined with double sheets of paper towel.
- Coat them with cinnamon-sugar: Transfer to the cinnamon-sugar bowl (or bag) and roll/shake doughnuts in the mixture while still hot. They will have a golden, crunchy exterior and a cake-like interior with melted chocolate.
- Cook the rest of the doughnuts in batches. Doughnuts are best served warm by themselves, with a cup of coffee, or drizzled/dipped in chocolate ganache. They can be reheated or kept warm in the oven. Do not cover them or they will become mushy.
- SUGGESTION: If piling them up as a Christmas tree as we did, you can garnish them with a few fresh mint leaves and/or raspberries as ornaments.
Recipe Notes
- ALTERNATIVE FILLING: If desired, you can use chocolate kisses for the filling instead of the frozen chocolate ganache. It will save you time!
- INACTIVE TIME: 20-30 minutes (freezing time).
- Traditionally, these Brazilian doughnut holes have no filling. They are usually served for an afternoon snack or breakfast. But they make great sweet bites as well, especially when filled or drizzled with chocolate ganache, dulce de leche/caramel, or melted guava paste.
- Fridge: You can make the dough and store it in a sealed bag or airtight container in the fridge for up to 4 days before frying.
- Reheat: They can be reheated or kept warm in the oven. Do not cover them or they will become mushy!
- Freezer: Or you can freeze the raw dough for up to 3 months. Fry or bake them just before serving them!
- Follow all the steps above for the deep-frying method.
- However, place the batter into greased mini muffin tins and bake them in a preheated oven at 400° F (200° C) for 6-10 minutes, or until baked donut holes are golden brown and set outside.
- Preheat your air fryer to 400º F ( 200º C). Line the bottom of the fryer basket with a piece of aluminum foil and grease it with nonstick cooking spray.
- Follow the steps above (for the deep-frying method) to make the filling and the dough.
- Using two spoons, pour the filled dough/batter into the air fryer basket, leaving space between them so they don't stick.
- Cook for 10-15 minutes, or until golden brown and crispy outside. Repeat the process until you run out of dough. Follow the steps above to coat them with cinnamon and sugar.
Nutrition
Calories: 97.9kcal | Carbohydrates: 14.3g | Protein: 2.1g | Fat: 3.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Trans Fat: 0.001g | Cholesterol: 18.1mg | Sodium: 57.3mg | Potassium: 103.2mg | Fiber: 0.5g | Sugar: 5.8g | Vitamin A: 94.3IU | Vitamin C: 0.1mg | Calcium: 48.9mg | Iron: 0.6mg
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