3. Chocolate Donut Holes
Ingredients:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk (whole or 2%)
1 egg
2 tbsp melted butter or oil
1 tsp vanilla extract
Oil for frying
Sugar Glaze:
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions:
1. Mix dry ingredients:
In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. Add wet ingredients:
In another bowl, mix milk, egg, melted butter, and vanilla. Pour into the dry ingredients and stir until just combined (don’t overmix).
3. Heat oil:
Heat about 2 inches of oil in a pot to 350°F (175°C).
4. Fry the donut holes:
Drop small spoonfuls of batter (or use a mini ice cream scoop) into the hot oil. Fry 1–2 minutes per side until puffed and cooked through.
5. Drain:
Remove and drain on paper towels.
6. Make the glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency if needed (add a few drops of milk if too thick).
7. Dip and dry:
Dip warm donut holes into the glaze, then place on a wire rack to set.
Tips:
For extra shine, double-dip in the glaze once the first layer sets.
Add a pinch of espresso powder to the batter for richer chocolate flavor.
You can also bake them at 350°F (175°C) for 10–12 minutes using a mini muffin pan.
