Glazed Chocolate Donut Holes.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Happy Friday! Breakfast is served.

I love everything about donuts (doughnuts, donuts whatever). Fluffy, light, sugary, airy, doughy, sweet, GLAZE.  So much glaze. While jelly donuts have been and will always be my favorite variety, I have a huge soft spot for glazed chocolate.  Especially glazed chocolate donut holes – aka munchkins.

Donuts have been on my mind for the past few weeks.  Ever since I went out for coffee and donuts with a friend back in Philly.  We went to this adorable little donut shop selling the most unique flavors. We each couldn’t decide on one, so we got three to split: blueberry pie, peanut butter & banana cream (!!!), and Samoas.  I want to recreate them all at home. But for today? Simple, yet extraordinary chocolate + glaze.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Before we get started with the recipe, I must disclose this fact: you are going to want to make these adorable little donuts ALL the time.  They are laughably easy and ready in under 45 minutes. Kevin already asked when I’d be making them again. How about every Saturday morning?

Don’t say I didn’t warn you…

Keep Calm and Eat More Donuts

You don’t need any crazy ingredients or gadgets to make today’s recipe.  Just a few simple things mixed together and baked in a mini muffin pan.  That’s right – today’s donuts are baked, not fried. Let your oven do all the work.

Since the donut holes are baked, they won’t taste *exactly* like the fried donuts you are used to.  But hey – it’s chocolate and glaze. You know it’s gonna be good. ;)

The dry ingredients for the recipe are nothing out of the norm.  Flour, sugar, cocoa powder, leaveners, salt.  Make sure you sift the flour, sugar, and cocoa together.  You’ll be left with huge lumps of cocoa in your batter otherwise. You’ll also need a sifter for the powdered sugar in the glaze.  We’ll get to that later.

I use white whole wheat flour when I make these mini donuts. Feel free to use all-purpose.  I prefer white whole wheat flour because it’s (very) slightly denser.  I use white whole wheat flour in this donut hole recipe and you seem to love it as much as I do. Happy dance for whole grains!

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

The wet ingredients in the batter are all probably in your kitchen right now.  Eggs, milk, yogurt, butter, vanilla.  Any recipes where I don’t have to make an extra trip to the grocery store make me happy.  Embarrassing fact: I go to the grocery store at least once a day.  My second home, apparently.  Also embarrassing: sometimes I ask Kevin go to the grocery store instead because the frequency of my visits is out of control.

So. Back to donuts.

Whisk the wet ingredients and dry ingredients together.  Careful not to overmix.  We all know how dense and heavy overmixing will make your baked good. Avoid it at all costs!  Whisk *just* until everything is moistened and combined.  Portion out the batter and bake your donuts in a mini muffin pan.  The batter yields about 36 mini donuts holes.

Because there is always a need for 36 donut holes, right?

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Once baked, let the donut holes cool for just about 10 minutes.  I like to glaze them when they are still a bit warm. A triple or quadruple dunk in the glaze is necessary. I like a little bit of donut with my glaze, thankyouverymuch.

Powdered (confectioners’) sugar, cream, vanilla, and a touch of lemon juice. Yes to the heavy cream.  Do you want an extra thick glaze?  Use a thick liquid like cream.  Milk or water or half-and-half won’t give you the same color or richness that heavy cream will. While it’s not necessary, I highly recommend cream for the glaze.  If you find the glaze is *too* thick, just add more cream. The lemon juice gives a VERY slight tart taste to cut all the sweetness; don’t leave it out.

Pour the glaze into a large bowl.  Dunk the donut holes, one by one, using your fingers or a fork.  I used my fingers, it was easier.  Place on a wire rack and let the glaze drip.  Repeat however many times you want until your glaze is gone.  I glazed my doughnuts three times. Totally worth it.

More glaze = better donut holes.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

These mini donut holes may also be baked as regular donuts in a donut pan for about the same amount of time.  They may also be baked as regular sized muffins for about 5 minutes longer.  Use the toothpick testing method to check for doneness.

I am totally in love with these little guys. I stored them on a plate, covered with clear plastic wrap, and whenever I walked by I had to grab one.  They are completely irresistible. Sticky, gooey, soft, moist, chocolatey, and sweet.  And the best (dangerous) part? They are so darn easy to make.

The next time they’re made, I’m totally covering them with sprinkles. Yes, doing it.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

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Glazed Chocolate Donut Holes

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.

Yield: 36 donut holes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes, including cooling


Donut Holes

  • 2 cups (250 grams) white whole wheat flour (or half all-purpose + half whole wheat, or all-purpose)
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, beaten + room temperature*
  • 3/4 cup (180 ml) milk, room temperature*
  • 1/4 cup (60 grams) Greek yogurt (or regular, plain or vanilla, nonfat or low fat)
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45 grams) unsalted butter, melted


  • 1 and 3/4 cups (225 grams) confectioners' sugar
  • 1/4 cup (60 ml) heavy cream (see above for substitution description)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


Preheat oven to 350F degrees.  Spray 24-count mini muffin pan with nonstick spray. Set aside.

Make the donuts. 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.

Make the glaze. 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.

*Eggs and milk at room temperature is preferred. Yogurt can be at room temperature as well. Good rule of thumb: whenever using melted or warm butter, make sure your cold ingredients are room temperature as well.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Try my Powdered Sugar Mini Donut Muffins next!

Mini Powdered Sugar Donut Muffins


If you’re in the fall state of mind, try my Mini Cinnamon Sugar Pumpkin Muffins.

Mini Pumpkin Muffins


My Nutella-Stuffed Cinnamon Sugar Muffins taste like donuts.

Seriously, they do. 

Nutella Stuffed Cinnamon Sugar Muffins


Try my Low-Fat Baked Cinnamon Bun Donuts soon. They taste like cinnamon rolls!

cinnamon bun donuts


Strawberry Frosted Donuts are delicious AND pretty.

Strawberry Frosted Donuts-7


See more donut recipes.


158 Responses to “Glazed Chocolate Donut Holes.”

  1. #
    Kyllieposted September 6, 2013 at 7:44 am

    OMG!! Yummmmm


  2. #
    Colleen @ What's Baking in the Barbershop?!posted September 6, 2013 at 7:47 am

    Oh man, I love everything about these little guys! The ease of ingredients and preparation, the fact that they are chocolate glazed (my fav donut), and that they’re mini! Who doesn’t love mini?! And no worries on the frequency of your grocery store trips. I don’t go quiiite every day, but I go often as well. Totally acceptable. :)


    • Sallyreplied on September 6th, 2013 at 7:53 am

      Thanks for making me feel better about my grocery store trips. It’s slightly out of control. ;) Have a great weekend Colleen!


  3. #
    Coryposted September 6, 2013 at 7:48 am

    Ooh, Sally these look delicious!! Perfect to whip up on a lazy Saturday morning, when the air is crisp and smells of Fall. Will definitely pick up the ingredients to make these soon and I’ll let you know how they turned out!


  4. #
    Lorettaposted September 6, 2013 at 7:50 am

    Gorgeous, Sally! My favorites were always the glazed kind.

    For being a food blogger, I hate grocery shopping, so I cannot imagine going once a day! That would drive me crazy for sure…


    • Sallyreplied on September 6th, 2013 at 7:53 am

      Oh my gosh Loretta, I live at the grocery store. In fact, I’m headed there right now! They practically know me by name.


  5. #
    Madisonposted September 6, 2013 at 8:03 am

    ohmygoodness. You read my mind (again). I have been craving Dunkin Donut’s munchkins like no other. NOW I can make them! :) And they are whole grain so I can eat 100s of them right?


  6. #
    Katrina @ Warm Vanilla Sugarposted September 6, 2013 at 8:18 am

    I have been meaning to try making donut holes for a while now….these look absolutely perfect!


  7. #
    Tieghanposted September 6, 2013 at 8:25 am

    Oh they are so cute, Sally! I have not even made them yet and I already I know I want to make them every morning for like the next month. Or until you make another delicious breakfast that I feel needs to be made every single morning! LOL! Love the use of white whole wheat flour, I use that all time. It always works great and is so much lighter than regular ww flour.
    So fun and cute! Love them!


  8. #
    Shelby S http://bellabakes.netposted September 6, 2013 at 8:27 am

    These look amazing Sally! Chocolate donut holes are some of the best things ever! :)


  9. #
    Erin | The Law Student's Wiferinposted September 6, 2013 at 8:28 am

    SO relieved to hear I am not the only one who makes 1 a day grocery trips, lol. I’m waiting for the cashiers to call me by name…or the trader’s joe’s sample guy to totallyyyy deny me.


  10. #
    Amandaposted September 6, 2013 at 8:30 am

    Oh yum!! These remind me of Pop’ems from Entenmann’s. :) Will have to try making these soon, especially for my 5 year old donut lover!


    • Sallyreplied on September 6th, 2013 at 5:29 pm

      I loooooooved Pop’ems when I was growing up! Let me know how you and your little one like them, Amanda!


  11. #
    Janine ( September 6, 2013 at 8:33 am

    I’ve been dying to try my hand at donut making. And now that I know I don’t need any special equipment for these babies, they’re at the top of my list!


  12. #
    My Linhposted September 6, 2013 at 8:44 am

    Oh wow! Can’t wait to try these out! <3 I've been following your blog for quite a while now and this is the first time commenting. All of your recipes look AMAZING. It makes me drool all over my keyboard haha… As for the grocery visits.. I often find myself going for the gazillionth time to the grocery store and wondering "Hmm.. would they recognize me for dropping by AGAIN today?"


    • Sallyreplied on September 6th, 2013 at 5:25 pm

      Thank you so much for taking the time to comment. I’m so glad you enjoy reading my blog! Yes – they must recognize me at the store now. I’m there ALL the time!


  13. #
    Kayle (The Cooking Actress)posted September 6, 2013 at 9:01 am

    Ahahaaaa ohhhhh these donut holes look SO cute and sooooo yummy!


  14. #
    Meg Jones | The Spatularetteposted September 6, 2013 at 9:17 am

    Hi Sally!! If you don’t mind sharing your secrets, what’s the doughnut shop in Philly (I live here!). Those flavors sound irresistable!! And your doughnut holes look pretty irresistable as well!


    • Sallyreplied on September 6th, 2013 at 5:23 pm

      Hi Meg! I just emailed you with the donut shop location. =)


  15. #
    Katy @ Katy's Kitchenposted September 6, 2013 at 9:25 am

    I love chocolate doughnut holes. I hate it when you get the assortment and there’s only two chocolate -what is that? Good thing this recipe makes a ton of chocolate-only! :)


    • Sallyreplied on September 6th, 2013 at 5:22 pm

      Ughhhhhhh I know what you mean! They always skimp on the chocolate. :(


  16. #
    Erinposted September 6, 2013 at 9:32 am

    Yum! I’ve totally been wanting donuts in the past couple weeks, too… these look absolutely delicious and much healthier (I love that they’re baked). And really–mini makes things so much better because then you don’t actually know the equivalent of how many you’ve had. ;) This recipe is awesome!


    • Sallyreplied on September 6th, 2013 at 5:21 pm

      Mini = better. Exactly, Erin! Have a great weekend!


  17. #
    Ikhlasposted September 6, 2013 at 9:43 am

    Yum! These look super easy and super delicious! Can’t wait to try them :)


  18. #
    Kathyposted September 6, 2013 at 10:45 am

    How fun! Chocolate glazed is my favorite donut from Dunkin. I think I need to get a mini muffin tin so I can make these!


  19. #
    Mary Frances @ The Sweet {Tooth} Lifeposted September 6, 2013 at 11:11 am

    Ooh girl, now we are talking! Easy glazed chocolate donut holes – they are so cute and I bet addicting! I’ve ALWAYS wanted to make donuts, and I’m curious, do they taste like fried ones? Or do they taste like muffins? Either way, they look ridiculously good. I think I know what I am making tomorrow!


    • Sallyreplied on September 6th, 2013 at 5:20 pm

      Hey Mary Frances! They don’t taste exactly like the fried donuts you iare used to. Definitely more like a muffin, but a very moist muffin. They TASTE ridiculously good. ;)


  20. #
    Soniaposted September 6, 2013 at 11:14 am

    These look yummy!! I’ll have to try these! I love that they’re baked; that makes them easier to make (I don’t like frying food…). By the way, love your food blog; I check it out frequently to see what new recipe you come up with. And there are so many recipes that I want to try, I don’t even know where to start!! haha :)


    • Sallyreplied on September 6th, 2013 at 5:17 pm

      Thank you Sonia!! And thanks for visiting my blog often. You have to let me know what you try. I love hearing about it.


  21. #
    Kimposted September 6, 2013 at 11:19 am

    Finally a donut recipe I don’t have to feel guilty about eating AND enjoying. Thanks for sharing! :)


  22. #
    Pamela @ Brooklyn Farm Girlposted September 6, 2013 at 11:28 am

    I love Donut Holes Sally! As a kid my mom would always stop by the Donut Shop and pick up a box for us to snack on (amazing snack!) so this recipe made me smile. I’d love to have these glazed chocolate donuts nearby!


  23. #
    Averie @ Averie Cooksposted September 6, 2013 at 12:06 pm

    Oh they look incredible, Sally! I love these little things and I know it’s a pain to make donut holes and small little things like this b/c the batter just seems to go on and on and you’re thinking aren’t I about done? lol – but they’re so worth it!

    And a triple or quadruple dunk in the glaze is necessary! Yes indeed and I like a little cake with my frosting as well, too :)

    Pinned and they are so adorable! I want a dozen right now!


  24. #
    Joanna @ the knit lit twitposted September 6, 2013 at 12:28 pm

    Oh, this is so exciting, donut holes without a fancy pan! I’m going to have to do this. My coworkers might freak out a little, these will be perfect for our coffee klatches.


    • Sallyreplied on September 6th, 2013 at 5:06 pm

      These go wonderfully with coffee and coworkers. Hope you all enjoy, Joanna!


  25. #
    Ruthy @ Omelettaposted September 6, 2013 at 12:35 pm

    So, because these are made with whole wheat flour and therefore have whole grains, they count as health food, right? I’ll have some with extra glaze!!


  26. #
    Beth @ bethcakesposted September 6, 2013 at 12:39 pm

    Omg, these are adorable! I’ve never made donut holes, but it seems pretty easy in a mini muffin pan. Super cute!


  27. #
    jodye @ chocolate and chou fleurposted September 6, 2013 at 12:52 pm

    Wow, these look just like the Munchkins I used to get from dunlin donuts, except 100 times better! Clearly we’re cut from the same cloth, because glazed chocolate donuts were always my favorite. I’ve been meaning to make donuts for such a long time now but I just never seem to get around to it! Maybe I’ll try a fall flavored donut (pumpkin and chocolate?!)


    • Sallyreplied on September 6th, 2013 at 5:01 pm

      Hey Jodye! We seem to looove the same stuff. Pumpkin + chocolate donuts. Loooove that idea.


  28. #
    cassieposted September 6, 2013 at 1:42 pm

    These are super fun, Sally! My nephews love donut holes, I know they’d love these.


  29. #
    Cate @ Chez CateyLouposted September 6, 2013 at 2:37 pm

    These look just like dunkin donuts munchkins! I love that they are baked and not fried though!! Makes me feel less guilty for that triple glaze with cream – mmm, so delicious!


  30. #
    Eva @ Eva Bakesposted September 6, 2013 at 2:54 pm

    The glaze is the best part. I could easily drink a cup of it and call it a day!


    • Sallyreplied on September 6th, 2013 at 4:49 pm

      drinking a cup of glaze. I knew I loved ya for a reason, Eva.


  31. #
    Melissaposted September 6, 2013 at 3:26 pm

    These look fabulous! May I ask what donut shop you stopped at in Philly? I live in the area and I would love to try it since you said it’s so good.


    • Sallyreplied on September 6th, 2013 at 4:47 pm

      Hey Melissa! I sent you an email with the donut shop location.


  32. #
    Becca @ Crumbsposted September 6, 2013 at 3:30 pm

    I bought a donut pan yesterday so I might use this recipe but make them into glazed donuts instead of donut holes – yum!


  33. #
    Faith @ Pixie Dust Kitchenposted September 6, 2013 at 3:31 pm

    Tiny, cute, and they look so delicious! I love that these use greek yogurt and whole wheat flour, that makes them healthy, right? And I LOVE (love love!) that these are easy enough to make in my dorm room. I should not be reading food blogs right before I go to the grocery store!


    • Sallyreplied on September 6th, 2013 at 4:44 pm

      Faith, these donuts are a PIECE of cake. Truly – so so so easy. I couldn’t believe it. The only hard part is all the dipping/glazing. But that’s totally worth it, right?! Have a great weekend!


  34. #
    Caleyposted September 6, 2013 at 3:32 pm

    Adorable! I really hope you try to re-create the blueberry-pie donuts (or the samoas!), but these are so cute! :) I wonder what they would be like with a caramel or strawberry glaze. I know my coworkers would love them no matter what! I love that they don’t require any crazy ingredients or the bravery to fry them ;). And all the variations…maybe sticking chocolate chips inside, or even sprinkles throughout the batter! Thanks, Sally!


    • Sallyreplied on September 6th, 2013 at 4:43 pm

      I am definitely working on recreating both said donuts! We’ll see how it goes. And these would be amazing with strawberry glaze. I think you and I should just start brainstorming recipes before I make them. You come up with the best combos Caley. Have a great weekend!


  35. #
    sherryposted September 6, 2013 at 5:00 pm

    Sally, I was wondering how many regular sized donuts this recipe would make? Thank you !


    • Sallyreplied on September 6th, 2013 at 5:11 pm

      Hi Sherry! About 12-14, give or take.


      • sherryreplied on September 6th, 2013 at 6:25 pm

        Thank you for answering so quickly! I think I will cut the recipe in half since there are only three of us :) I can’t wait to try it out.

  36. #
    Tina @ Tina's Chic Cornerposted September 6, 2013 at 6:55 pm

    I literally tried making chocolate glazed doughnuts this past Sunday and they were a disaster. DEFINITELY going to try these. I made your powdered sugar min donut muffins a couple of weeks ago and adore those! And I’m sure this one will be another winner. :)


    • Sallyreplied on September 7th, 2013 at 11:29 am

      I love those powdered sugar donuts. Hope you love these too Tina!


      • Tina @ Tina's Chic Cornerreplied on October 3rd, 2013 at 4:13 pm

        Sally, I used your recipe to make doughnuts (except I used sour cream instead of yogurt b/c I was out) and they are delicious! I posted about it on my blog today:

        Thank you for yet another awesome recipe!

        • Sallyreplied on October 3rd, 2013 at 4:37 pm

          Amazing! I can’t wait to check your version out tonight. :)

  37. #
    Doriposted September 6, 2013 at 7:50 pm

    Hi, could something else be substituted for the yogurt as I am very lactose intolerant? Maybe applesauce or something? Thank you, this recipe looks terrific! I go to the grocery very often too because what I’m going to cook that day depends on my mood or what recipes I’ve been looking at. Sometimes I think it would be fun to live in one of those European villages where you set out each morning with a basket & go to the open markets for fresh produce, meat, etc.


    • Sallyreplied on September 7th, 2013 at 11:28 am

      Hi Dori! You can just leave the yogurt out entirely. I just add it for some moisture. You could try 1/2 of a mashed banana or 1/4 cup applesauce, but again – you can just cut it out entirely. And I agree about small town European markets!


      • Dorireplied on September 7th, 2013 at 12:14 pm

        Thank you Sally!

  38. #
    Anna {Herbivore Triathlete}posted September 6, 2013 at 8:34 pm

    Sally, how did you know that glazed chocolate donut holes are my favorite? I swear I could eat a dozen by myself. Yum!


  39. #
    Ashley @ Kitchen Meets Girlposted September 6, 2013 at 9:00 pm

    I love these little guys, Sally! We’re heading out early in the morning for a football game (road trip!), and I’m thinking these would be a great treat to eat for breakfast on the way. Saturday morning breakfasts always call for chocolate donuts, if you ask me. ;-)


    • Sallyreplied on September 7th, 2013 at 11:27 am

      Have SO much fun on the roadtrip! I love going on road trips to football games. Makes me so happy.


  40. #
    Jenn@eatcakefordinnerposted September 6, 2013 at 9:02 pm

    How did you know I was craving chocolate donuts :) These sound incredible. I think you deserve an employee discount at your local grocery store . . . ha ha.


  41. #
    Nora (Buttercream Fanatic)posted September 6, 2013 at 10:41 pm

    I was all set for you to tell me I had to roll a million little balls before baking and then I find out they are just made in mini muffin pans! What a pleasant surprise. This is a recipe I can actually make.


  42. #
    Jamie @lifelovelemonsposted September 6, 2013 at 10:58 pm

    How ADORABLE are these little chocolate nibs? I bet the disappeared quickly!


  43. #
    Stacy | Wicked Good Kitchenposted September 7, 2013 at 12:12 am

    Love donut holes AND glaze, Sally! Your recipe looks fabulous. Cannot wait to try! Pinning!


  44. #
    DRAMAposted September 7, 2013 at 2:34 am

    Fabulous! I must try this!!


  45. #
    Nicolaposted September 7, 2013 at 6:44 am

    I too adore doughnuts. If there are jam doughnuts in the office, I’m a happy girl. Although the disappointment of finding custard doughnuts is unbearable…

    I’m actually very glad I don’t own a mini-muffin pan, as these look a little too tempting, and I’m trying not to be the size of a house!

    As for being permanently at the grocery store, I hear you on that. The rest of the family will keep eating all the food. And to make things worse, the shop around the corner is not a little one, it’s an actual supermarket, so I go in for one thing and come out with ten. Woe is me.


    • Sallyreplied on September 7th, 2013 at 10:57 am

      Nicola – I know what you mean. Going in for one thing, coming out with ten. Story of my life!


  46. #
    Jayposted September 7, 2013 at 12:22 pm

    I have been searching for a donut or donut holes recipe for a couple of days, and now you post these. Haha us bakers send waves to each other. But sally, I dont have a mini muffin pan, is the dough rollable?
    Thanks xx


    • Sallyreplied on September 7th, 2013 at 4:06 pm

      Hi Jay! No, the batter is not a dough. It’s more wet than a cookie dough or such. You cannot mold it. You could try baking them in a regular-size muffin pan.


  47. #
    Sallyposted September 7, 2013 at 3:48 pm

    Hi Lori! So happy you tried these donuts today. Did you use heavy cream for the glaze? The glaze it supposed to be quite thick. The only way to thin it out is to just keep adding liquid. I use anywhere from 3 Tbsp to 5 Tbsp when I make it. I tried to be clear about how to thin it out when writing the post, but I will note that again in the recipe. Thank you for reporting back! :)


    • Lorrainereplied on September 7th, 2013 at 7:19 pm

      Thanks for the reply! Yep, I used heavy cream, but it stayed solid white unlike yours that look a little opaque(sp?). I didn’t want to get it too thin, so just wanted to check.
      Tomorrow I’m going to make them in a cute Cake Pop pan my son got me for christmas. They’ll be perfectly round, I just won’t put the stick in them.

      Thanks again!


      • Sallyreplied on September 8th, 2013 at 8:19 am

        I am dying for a cake pop pan. Try a bit more liquid in the glaze today when you make them. Enjoy!

  48. #
    Emily @ Life on Foodposted September 7, 2013 at 6:42 pm

    Chocolate donut holes are my favorite. These look amazing. This is going to be a very bad thing for me; I know it already.


  49. #
    Deborahposted September 7, 2013 at 8:13 pm

    I am so in love with these, Sally! I’m a donut addict, and need to make these asap.


  50. #
    Renee @ Awesome on $20posted September 7, 2013 at 9:24 pm

    Oh my, these are so cute. I kind of want to eat 20 of them. I love the thick glaze. That’s what makes it awesome. Can’t wait to try them.


  51. #
    Stephanie @ Eat. Drink. Love.posted September 8, 2013 at 1:19 am

    I’m all about the donut holes, more so than regular donuts! And did I mention that chocolate donuts are totally the best kind?!


  52. #
    Maryposted September 8, 2013 at 12:18 pm

    Made these this morning as a surprise for my hubby. They didn’t even get a chance to cool long enough for me to consider glazing them before he was taking them out of the pan to eat! Will definitely be making them again.

    I’m not huge on glaze on donuts, so I didn’t glaze them and they were still wonderful! (May have to glaze a few for the hubby though…)


    • Sallyreplied on September 8th, 2013 at 6:36 pm

      VERY glad you enjoyed these donut holes, Mary! Thanks so much for reporting back. Always nice to read!


  53. #
    Allie | Baking A Momentposted September 8, 2013 at 7:11 pm

    So cute, Sally! I love that they are almost completely round little balls, even though they were baked in a mini muffin tin! And I’m so curious what donut shop you visited, since I am myself a Philly girl… (?) Also, I go to the supermarket every day too. And if I forget something and have to go twice in one day I get embarrassed… like the people that work there must think I’m crazy or something!


    • Sallyreplied on September 8th, 2013 at 11:06 pm

      The grocery store workers definitely think I’m a crazy person. :) Hope you get to try these donuts some day Allie. Thanks!


  54. #
    Amyposted September 8, 2013 at 7:26 pm

    As a kid, I always went after the plain donuts decorated with the brightest/cutest sprinkles. Then I switched to chocolate-frosted twists (because they were bigger!), then cinnamon sugar crumb donuts. And now I’m back to the kid-sized chocolate donuts with chocolate frosting and rainbow sprinkles. You just turned my favorite donut into donut holes! WAY cuter (and completely justified in eating the whole batch)!


    • Sallyreplied on September 8th, 2013 at 11:09 pm

      It sounds like you love donuts as much as I do Amy!! Rainbow sprinkles are always a winner if you ask me.


      • Amyreplied on September 9th, 2013 at 1:18 am

        You’re definitely right! I wish we lived closer so we could have a coffee and donut (or donut hole) date! :)

  55. #
    Jess @ On Sugar Mountainposted September 9, 2013 at 11:18 am

    Mmmmm these remind me of the “Pop ‘Ems” my mom would buy for us when we were little…only homemade and baked instead of storebought and fried sounds AHMAZING! :D


    • Sallyreplied on September 9th, 2013 at 4:02 pm

      I looooved pop ‘ems when I was little. :)


  56. #
    Cate @ ChezCateyLouposted September 9, 2013 at 11:28 am

    Hi Sally – I found a donut hole pan this weekend when I was at Bed Bath and Beyond! Just thought I would share with you :). Can’t wait to try your donut hole recipe using my new pan!


    • Sallyreplied on September 9th, 2013 at 4:02 pm

      I have to get my hands on one of those pans Cate!


  57. #
    Ari @ Ari's Menuposted September 9, 2013 at 11:37 am

    Oh girl, these are speaking my language! Love the ingredients, love the photos, need the donut holes in my life asap!!


  58. #
    Anna (Hidden Ponies)posted September 9, 2013 at 12:48 pm

    I make a pumpking version similar to yours that we LOVE, I’ll definitely be giving these a try! The more glaze the better :)


  59. #
    Meghan @ The Tasty Forkposted September 9, 2013 at 9:59 pm

    I’m totally one of those people who will pick out all of the chocolate glazed munchkins from a Dunkin Donuts box. (No shame in my game!) I totally need to try these.


  60. #
    Chung-Ah | Damn Deliciousposted September 10, 2013 at 3:16 am

    Perfection. I’ll take any excuse to have chocolate for breakfast! And sprinkles for next time?! Yes and yes!


  61. #
    Jocelyn @BruCrew Lifeposted September 10, 2013 at 8:56 am

    These are sooooo perfect! I love that you dunked these 3 times in glaze…my kind of girl! Man, now I want chocolate for breakfast :-)


  62. #
    PR Momposted September 10, 2013 at 12:51 pm

    Hello Sally,
    I was wondering how you make them round using the mini muffin tin… I would think they come out more cylinder shaped than round. Am I missing something?
    Thank you.


    • Sallyreplied on September 10th, 2013 at 12:59 pm

      The bottoms are a little flat. And the tops bake up to be tall and round.


  63. #
    Caitlinposted September 10, 2013 at 1:22 pm

    Canadians would call these timbits! And these look better than storebought!! YUM


    • Sallyreplied on September 10th, 2013 at 4:52 pm

      Timbits… I did not know that! And thanks Caitlin!


  64. #
    Alexaposted September 10, 2013 at 5:24 pm

    These look amazing! Is there anything you can use to sub for the yogurt for those of us that are lactose intolerant?


    • Sallyreplied on September 10th, 2013 at 6:57 pm

      Hey Alexa! You can just leave the yogurt out. I like adding it for some extra moisture, but you really won’t miss it.


  65. #
    Kammie @ Sensual Appealposted September 10, 2013 at 8:11 pm

    Holy crap that glaze looks sooo good <3


  66. #
    Jillianposted September 17, 2013 at 1:16 pm

    Hi Sally,

    These look delish! I’m planning on making them this weekend! Does the glaze harden as it sets or does it stay gooey?
    Love your site!


    • Sallyreplied on September 17th, 2013 at 6:43 pm

      It hardens. And it’s amazing. ;) Enjoy!


  67. #
    Melanieposted September 17, 2013 at 8:43 pm

    I don’t have a mini muffin pan. Can I use something else?


    • Sallyreplied on September 17th, 2013 at 9:31 pm

      You sure can! A regular size muffin pan or a donut pan.


  68. #
    Erinposted September 20, 2013 at 6:03 pm

    These would be tasty rolled in some sprinkles too :-)


    • Sallyreplied on September 22nd, 2013 at 4:39 pm

      YUM!!!! Obvi. xoxo Er Bear


  69. #
    Lauraposted September 23, 2013 at 11:58 am

    Hi just wondering is there anything you can do if you don’t have a mini muffin pan?


    • Sallyreplied on September 23rd, 2013 at 12:09 pm

      Hi Laura! A regular muffin pan, mini bread loaf pan, or regular donut pan would work. The baking times will vary though.


  70. #
    Krisposted October 25, 2013 at 2:16 pm

    Just wondering how I managed to mess up the glaze as badly as I did. I followed the recipe and directions, sifted the icing sugar and used heavy cream. Whisked together and ended up with a paste. I had to add tons more cream and then some milk, and I’m guessing it was still too thick as there is no way I could have dunked three times… they were already overloaded (and I love all things glazed). I don’t know if I will try again, but will attempt the powdered sugar ones.


    • Sallyreplied on October 25th, 2013 at 6:18 pm

      Kris, in the case that your glaze is too thick – you can add more heavy cream (as instructed in the recipe). Enjoy those powdered sugar donuts!


      • Krisreplied on October 25th, 2013 at 6:31 pm

        I did add more cream… but needed to add a LOT more, like three time as much. And they don’t firm up… the glaze had remained really wet. Is that usual? Regardless, my kids and husband looooooved them, and they are very tasty. I’m just not sure where I went wrong!

        • Sallyreplied on October 25th, 2013 at 6:35 pm

          The glaze should be thick, comparable to the consistency of heavy cream actually. Not the thick consistency of paste or the thin consistency of milk or water. So if the glaze was not hardening, there wasn’t enough sugar or there was TOO much cream. Regardless, I’m happy they’re being enjoyed.

  71. #
    Sandraposted November 3, 2013 at 4:50 pm

    Thank You so much for this recipe, I did not use the butter, added more yogurt instead, also did not have mini cup cake pan so rolled them after they came out of the oven, also after one dip in glaze I rolled in coconut. They are so good! Look forward to making them again…


    • Sallyreplied on November 3rd, 2013 at 5:12 pm

      Your donuts sound incredible Sandra! Especially with the coconut.


  72. #
    Aliposted November 26, 2013 at 11:30 am

    Hi Sally,
    these look delish. Can I make them in advance and freeze them?


    • Sallyreplied on November 26th, 2013 at 11:48 am

      While these donut holes taste best when they are fresh, you could freeze them (unglazed) and thaw in the refrigerator overnight.


  73. #
    Niaposted December 5, 2013 at 4:53 pm

    Hi Sally! Let me just say that these look amazing!! I wanted to know if I could make these in a cake pop maker? And thanks for sharing another great recipe :)


    • Sallyreplied on December 5th, 2013 at 5:49 pm

      Hey Nia! I’ve had a few readers have success in a cake pop maker. I’ve never personally tried it before though. Enjoy!


  74. #
    Connieposted January 13, 2014 at 7:34 pm

    I just made these, very easy to put together……I got 40. I did need quite a bit more cream to thin out the icing… are right, Sally, they do burn easily….I did burn 4 of them because a few were too full so kept in longer…..lesson learned! Will make again, thank you!


  75. #
    Judyposted January 17, 2014 at 6:30 am

    Since these taste better fresh, could the batter/dough be made and stored in the refrigerator? Then baked fresh when you want them? I don’t mean to store them over a week or anything, just a couple of days.



    • Sallyreplied on January 17th, 2014 at 6:49 am

      Hi Judy! No, you should never let this donut batter store in the refrigerator before baking. Always bake right away.


  76. #
    Danaposted January 19, 2014 at 12:20 pm

    Sally, I made these last night and they came out great. I actually used half AP and half whole wheat pastry. However, my glaze never hardened. They are DELICIOUS, but they are still wet and sticky. Did I do something wrong? It is cold and dry in New York.


    • Sallyreplied on January 19th, 2014 at 12:24 pm

      Hey Dana! I don’t think you did anything wrong at all. Sometimes my glaze doesn’t harden either. I’ve found that warming the glaze before dunking helps a ton! Here is a warmed glaze that I used for a recent donut recipe. The glaze will “set” not matter what the weather is like:


      • Danareplied on January 21st, 2014 at 8:53 am

        Thanks so much! By the way, these were gone in two days – oops!

  77. #
    Laurenposted January 19, 2014 at 6:55 pm

    Can you taste the lemon at all? If you can, is there something you can use instead of the lemon juice? Thanks!


    • Sallyreplied on January 20th, 2014 at 8:42 am

      Nope! Like I said in the post, you cannot detect a lemon flavor at all.


      • Laurareplied on January 28th, 2014 at 6:19 pm

        the lemon was a very good idea,took the sharp sweet out!

  78. #
    Becca Meltonposted January 24, 2014 at 3:24 pm

    Do you think I could use this same recipe in a bundt pan and create a giant donut cake?


    • Sallyreplied on January 24th, 2014 at 4:24 pm

      I love that idea, Becca! I’ve never tried it before so I can’t be sure if it would work or not (I assume yes?) – nor do I know the baking time. Let me know if you try it!


  79. #
    Lauraposted January 28, 2014 at 6:17 pm

    I tried this recipe today as it started to snow & it turned out out perfect! Very good!!


  80. #
    Staceyposted January 29, 2014 at 1:44 pm

    I finally made these last night! Next time I think I will use AP flour cuz they tasted a little off — maybe my wheat flour was a little old? And one batch of glaze barely covered only half of the holes with one dip!!! The glaze was super yummy but really thick, so I only had to dip them once which was kinda nice :) Overall good, but I will need to make a few changes next time I try them!


  81. #
    Laurenposted February 5, 2014 at 8:24 pm

    Hi Sally,

    Could I use my cake-pop maker for these?


    • Sallyreplied on February 5th, 2014 at 8:44 pm

      I’m sure you could, yes! I’ve never attempted it before though since I don’t have one.


  82. #
    Lindsay Leeposted February 12, 2014 at 9:00 pm

    You’ve done it again Sally!!! These are awesome! I made this for my son’s 5th birthday he absolutely loves them! My 2 year old daughter just keep sticking the hole donut in her mouth all at once. It was pretty funny. They were gone in 5 minutes and I made 24 of them! LOL! I make your funfetti donuts every Sunday so I know how awesome that glaze, I used that for these chocolate donut holes. They looked and tasted amazing!!! Thank you for another awesome recipe!!!


    • Sallyreplied on February 13th, 2014 at 9:24 am

      HAHAHA I love it, Lindsay! So happy these are a hit with your family. :)


  83. #
    Emily Quinnposted February 18, 2014 at 9:55 am

    I was wondering if the eggs,milk, and yogurt have to at room temperature? I have noticed a few of your recipes don’t mention that. In that case do I assume they can be cold or still have to be a room temperature? Thanks!


    • Sallyreplied on February 18th, 2014 at 10:44 am

      Hey Emily! Great question. Definitely let everything come to room temperature. The yogurt won’t matter as much, but set out the milk and eggs to come to room temp before beginning.


  84. #
    Lauraposted March 29, 2014 at 11:14 pm

    Hi Sally!
    My sister requested donuts next time I make something, and I thought these would be perfect!
    Would I be able to use buttermilk in this recipe, like some of your other recipes? If so, how much? Thanks Sally!


    • Sallyreplied on March 30th, 2014 at 1:33 pm

      Hey Laura! You may definitely use buttermilk in this recipe – just substitute it for the regular milk.


      • Laurareplied on March 30th, 2014 at 1:51 pm

        Thanks! Would I still need to use the yogurt, in that case?

  85. #
    Briannaposted April 28, 2014 at 10:33 am

    Hi Sally!

    I just wanted to know if you thought this recipe would work with almond milk? I happen to have some but don’t want to alter the taste too much.



    • Sallyreplied on April 28th, 2014 at 3:10 pm

      Almond milk would be fine in the donuts, Brianna. Enjoy!


  86. #
    Lydiaposted May 7, 2014 at 10:14 pm

    Can I use a gluten-free flour blend?


  87. #
    Naposted May 18, 2014 at 3:58 pm

    I don’t know for those who tried this recipe but the glaze was a major fail for me! I did it as the recipe said and the glaze was really liquid-y and it never set as a hard-ish shell. Then I tried with lots of powdered sugar and very little cream and it became what I wanted: a glaze that sets like glazed donuts! But it set so quickly that you don’t quite have the time to dip the donuts. So I tried a third time, this time I made something in between the first and second try. Sadly, it came out almost like the first glaze… I was so disappointed, lol. But I had an idea! I took my huge wok, sprinkled a bit of powdered sugar and on low heat I added my already-dipped-three-times-donuts in small portions and literally cooked them! And hallelujah! It worked!


  88. #
    Heather-Joan Carlsposted July 13, 2014 at 5:37 pm

    Hi Sally! What may I use as a substitute for yogurt? I don’t buy that stuff. These look so delicious and I would love to make them. Thanks!


    • Sallyreplied on July 13th, 2014 at 6:48 pm

      Applesauce should be ok instead of yogurt.


      • Heather-Joan Carlsreplied on July 14th, 2014 at 6:48 am

        Thanks, Sally! I appreciate you taking the time to answer my question. Have a great Monday :)

  89. #
    Sara Ahsanposted July 14, 2014 at 2:08 pm

    Can I make these as regular donuts? If so, how long should I cook them for??I want a good chocolate donut and I don’t have a mini cupcake pan.


    • Sallyreplied on July 14th, 2014 at 6:36 pm

      Yes you could – they will be quite cakey though (not airy and light). I’m unsure of the bake time.


  90. #
    Roseposted August 19, 2014 at 10:46 am

    Such a great recipe to wrap up summer for my kids! They loved having a sprinkled donut treat, and they loved these!


  91. #
    triciaposted September 20, 2014 at 4:55 am

    Hi, Sallly! I just finished making these exactly as instructed above, and my mom loved them! I, personally, preferred the texture of AP flour and would have liked it if it was more chocolatey. nevertheless, they are so good! Definitely making them again, but probably with AP flour instead. :D

    Any tips on amplifying the chocolate flavor?


    • Sallyreplied on September 23rd, 2014 at 5:29 pm

      Hmm. I fear playing around with the flour to cocoa ratio would mess up the texture too much. How about adding mini chocolate chips? They would slightly melt inside the donuts. It would be wonderful, I’m sure.


      • triciareplied on October 5th, 2014 at 1:51 am

        Thanks! :D

        BTW, I found that dipping the donuts into the glaze while their still hot/warm makes the glaze set. And it sets pretty quickly too. :)

  92. #
    Melanie Priegerposted October 17, 2014 at 2:55 pm

    Will these work as whole donuts instead of donut holes? I just got the donut pans & want to experiment. :)


    • Sallyreplied on October 17th, 2014 at 6:22 pm

      Absolutely. Probably the same bake time, maybe a tiny bit less.


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