I have been dreaming of these Baked Doughnut Holes all year long, but, I haven’t had a chance to make a batch. I love doughnut holes even more than actual doughnuts, well sometimes. When we go to a doughnut shop, I tend to seek out the sweet little holes that are fried and wrapped in sugar more often than a regular doughnut. I decided to make my traditionally fried doughnut holes skinnier by baking them. I think you are going to agree that this recipe for Baked Doughnut Holes is easier on your waistline too. That way you can enjoy more than one or two.
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 than the deep fat fried version. Whatever 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 to 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
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 cinnamon
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 cinnamon together in a small bowl.
Using a pastry brush, brush butter on each doughnut hole, then roll in the sugar mixture.