I have been dreaming of these all year long, but, I haven’t made them nor shared them. Shame on me. I love doughnut holes, it is kind of an addiction. When we go to a doughnut shop, I seek out the sweet little holes that are fried and wrapped in sugar over the big daddy of doughnuts.
I blame my addiction to doughnut holes on my childhood as it was one of the first things I learned to make, and often I would make them. The recipe has changed over the years as I no longer fry my doughnut holes instead I bake them. In that same breath, I like to think this recipe for baked doughnut holes is way healthier then the deep fat fried version. What ever makes me sleep at night, right? As well the batter I use is moister than the one I used some 30 years ago, which required being rolled out and then cut with a small circle cookie cutter. Too labor intensive! Thank goodness Wilton has a doughnut pan as it makes it easier to whip up a batch of these doughnut holes on a whim.
I want you think of this recipe for baked doughnut holes as a blank canvas for being creative. The flavorings are really simple; coconut oil and vanilla bean paste create the palette for this on the outside crunchy but ultra moist on the inside doughnut hole. The toppings for the sinful little bits can be either a glaze or rolled in flavored sugar. As well the flavorings can change on a whim depending on your cravings. I mean, let your mind run wild with this recipe.
One of my favorite ways of making doughnut holes is to roll them in a sugary mixture of sugar and pumpkin pie spice, and that is why I couldn’t share them with you until now. Why you ask? Because I feel all things pumpkin, even though I love it, should wait until October. Now that is it October, we are enjoying this sugary and sinful little bites of baked vanilla dough wrapped in butter and pumpkin pie spice. And we think you should be enjoying them, as well.
Baked Doughnut Holes
- Baked Doughnut Hole Pan
- Pastry Brush
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoons coconut oil, melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 4 tablespoons melted butter
- 1/2 cup sugar
- 3 teaspoons pumpkin pie spice
- Preheat oven to 350.
- Lightly oil the baked doughnut hole pan with a little baking spray or coconut oil.
- Sift the flour, sugar, baking soda and powder and salt into a large mixing bowl.
- In a small bowl, using a fork, beat the eggs, cream, milk coconut oil, and vanilla bean paste together. Add to the dry ingredients.
- Using a fork mix everything together until moist.
- Scoop the dough into a large ziploc bag. Snip a small corner of the end of the bag off. Pipe some dough into each cavity of the doughnut hole pan.
- Only fill up each little hole about half way or your will have acorn shaped doughnut holes instead of small round balls.
- Bake 10 – 15 minutes until golden browned.
- Remove from the oven and let cool for 3 minutes, then remove from the pan.
- Combine the sugar and pumpkin pie spice together in a small bowl.
- Using a pastry brush, brush butter on each doughnut hole, then roll in the sugar mixture.
Hungry for more doughnut holes, then nosh on these:
Baked Donut Holes – The Faux Martha
Baked Orange Donut Holes – Spoonful
Baked Pumpkin Donut Holes – Two Peas & Their Pod