Best 6 Molten Chocolate Doughnut Holes Recipes

HOMEMADE GLAZED CHOCOLATE DOUGHNUT HOLES

Steps:

• In a medium bowl, sift together the confectioners sugar and cocoa powder. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a separate small bowl, whisk together the eggs, sugar, buttermilk and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
• When you are ready to make the doughnuts, attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Add 3 to 4 inches of oil, ensuring there are at least 2 inches from the top of the oil to the top of the pot. Begin heating the oil over medium-high heat. (The oil is ready for frying when it reaches 375ºF.)
• Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. (The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking.)
• Flour the cookie cutter, lightly flour a small baking sheet and line a separate baking sheet with paper towels. Using the cookie cutter, cut out circles from the dough and transfer them to the floured baking sheet, re-flouring the cookie cutter after each cut. Gather the scraps, pat them down and cut out as many additional circles as you can. Once the oil reaches 375ºF, carefully add the doughnut holes in batches of 3 or 4, cooking them for 1 to 2 minutes per side and flipping them as needed. (See Kelly's Notes.)
• Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool completely then dip them into the prepared glaze, shake off any excess and decorate them with sprinkles (optional). Place the doughnut holes on a cooling rack to allow the glaze to set slightly. Serve the doughnut holes immediately or store them in an air-tight container.
• For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my Easy Homemade Glazed Doughnut Holes.
• This is a very wet dough. The less you handle it, the better. It's also very important that it's properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
• The dark color of these doughnut holes makes it harder to decide when they're fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you'll know the exact time to cook the doughnut holes.
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GLAZED CHOCOLATE MUNCHKINS (DONUT HOLES)

Steps:

• In a double boiler, melt butter and baker's chocolate. Remove from heat.
• In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add buttermilk and vanilla to melted chocolate. Add whisked egg.
• Add wet ingredients to dry and mix until combined. With your hands, mix until dough is all well combined and form into a ball. Wrap in plastic and cool in fridge for 30 minutes.
• Once cooled, roll dough into 1 -2 tablespoon balls.
• Heat a deep skillet or sauce pan with 3 inches of vegetable oil until oil reaches 350 degrees (candy thermometers or digital infrared thermometer). Add 4 - 5 balls into the oil and fry until cooked (they'll looked a little puffed), approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Finish with all balls.
• Line baking sheet with parchment paper and rack.

CHOCOLATE DOUGHNUT HOLES

Steps:

• Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
• Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
• Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
• Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.

GLAZED CHOCOLATE DONUT HOLES

Steps:

• Preheat oven to 350°F (177°C). Spray 24-count mini muffin pan with nonstick spray. Set aside.
• Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
• Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they burn easily. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
• While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners' sugar to make it thicker if desired; add more cream to make it thinner if desired. Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine three times. If you run out of glaze to dip each three times, just make more.
• Donut holes taste best served on the same day. This recipe may easily be halved. Store extras in an airtight container at room temperature for up to 3 days.

DOUGHNUT HOLES

Steps:

• Mix 1/2 cup sugar, 1 tablespoon sweetened cocoa powder and 1 teaspoon cinnamon in a bowl. Cut 1 pound pizza dough into 24 pieces. Place 3 dark chocolate chunks in the middle of each piece, pinching the dough to enclose; roll each into a ball. Working in batches, fry the dough balls in 2 inches of 350 degrees F vegetable oil, turning, until golden, about 4 minutes. Transfer to paper towels to drain, then roll in the sugar mixture while still warm.

CHOCOLATE-CARAMEL DOUGHNUT HOLES

Steps:

• Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
• On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
• Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
• Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.