How to Master Baked Donut Hole Creation

Gentle Mixing

Strategic minimal handling preserving air pockets for ideal rise and tender crumb. The key is to fold ingredients together just until combined, maintaining small air bubbles that will expand during baking.

Portion Control

Uniform filling technique ensuring consistent sizing for even baking and perfect bite-sized treats. Using a measured scoop rather than eyeballing creates professional-looking results and ensures each donut hole bakes properly.

Temperature Management

Precise baking and cooling timing creating optimal texture for coating application. The sweet spot is removing donut holes when just set—overbaking by even a minute can dry them out.

Double Coating Technique

Strategic application of butter followed immediately by sugar mixture creates a bakery-quality crust that seals in moisture while providing satisfying sweetness and texture contrast with the tender interior.

Baking Tips

Room temperature ingredients (especially eggs and buttermilk) create a more tender crumb

Don't overmix the batter – this develops gluten and can make the donut holes dense rather than light and fluffy

A cookie scoop ensures uniformly sized donut holes that will bake evenly and look professional

If buttermilk isn't available, make your own by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes

Apply sugar or cinnamon-sugar coatings while donut holes are still slightly warm for better adhesion

For glazes, wait until donut holes are completely cooled to prevent the glaze from melting or becoming too thin

For a richer flavor, brown the butter before adding it to the batter or coating

Mini muffin pans work perfectly, but you can also use specialized donut hole pans for more authentic round shapes

To make ahead, bake donut holes and store uncoated in an airtight container, then refresh in a 300°F oven for 3-4 minutes and apply coating just before serving

For added flavor variations, fold in 1/2 cup mini chocolate chips, chopped nuts, or dried fruit into the batter

Use a fork or toothpick to dip holes in glaze for less messy handling and more even coverage

For cake-pop style treats, insert lollipop sticks into the bottom of each donut hole after baking and cooling slightly

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze uncoated donut holes for up to 1 month

Baked Donut Holes

Name: Baked Donut Holes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 donut holes
Cuisine: American
Ingredients: For the Donut Batter:; 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon nutmeg (freshly grated if possible); 1/2 teaspoon cinnamon; 3/4 cup buttermilk; 2 large eggs, room temperature; 2 tablespoons unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); For the Cinnamon Sugar Coating:; 1/2 cup granulated sugar; 1 tablespoon ground cinnamon; 1/4 teaspoon ground cardamom (optional); 4 tablespoons unsalted butter, melted; For the Classic Vanilla Glaze:; 1 cup powdered sugar, sifted; 2-3 tablespoons milk or cream; 1/2 teaspoon vanilla extract; Pinch of salt; For Chocolate Glaze:; 1 cup powdered sugar, sifted; 3 tablespoons cocoa powder; 3-4 tablespoons milk or cream; 1/2 teaspoon vanilla extract; For Specialty Coatings:; Maple glaze (1 cup powdered sugar + 2 tablespoons maple syrup + 1 tablespoon milk); Lemon glaze (1 cup powdered sugar + 2 tablespoons fresh lemon juice + 1/2 teaspoon lemon zest)

These Baked Donut Holes deliver all the joy of traditional donuts with a healthier, oven-baked approach. With a tender, cake-like interior and customizable coatings, this medium-difficulty recipe requires basic mixing technique and thoughtful temperature control. The perfect blend of sweet indulgence and homemade goodness makes these treats ideal for breakfast, brunch, or afternoon snacks, perfect for serving with coffee, milk, or as part of a dessert spread.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Donut Batter:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg (freshly grated if possible)

1/2 teaspoon cinnamon

3/4 cup buttermilk

2 large eggs, room temperature

2 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cardamom (optional)

4 tablespoons unsalted butter, melted

For the Classic Vanilla Glaze:

1 cup powdered sugar, sifted

2-3 tablespoons milk or cream

1/2 teaspoon vanilla extract

Pinch of salt

For Chocolate Glaze:

1 cup powdered sugar, sifted

3 tablespoons cocoa powder

3-4 tablespoons milk or cream

1/2 teaspoon vanilla extract

For Specialty Coatings:

Maple glaze (1 cup powdered sugar + 2 tablespoons maple syrup + 1 tablespoon milk)

Lemon glaze (1 cup powdered sugar + 2 tablespoons fresh lemon juice + 1/2 teaspoon lemon zest)

Powdered sugar for dusting

Sprinkles, chopped nuts, toasted coconut, or crushed freeze-dried berries for topping

Instructions

Preheat your oven to 350°F (175°C). Thoroughly grease a 24-cup mini muffin tin with cooking spray or butter, making sure to coat the sides as well as the bottom of each cup.

In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until well combined and no lumps remain.

In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and almond extract (if using) until smooth and well incorporated.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. The batter should be thick but soft. Be careful not to overmix; a few small lumps are fine.

Using a tablespoon or small cookie scoop (a #40 scoop works perfectly), fill each cup of the mini muffin tin about 2/3 full with batter. Avoid overfilling to prevent overflow during baking.

Bake in the preheated oven for 10-12 minutes, or until the donut holes are lightly golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool in the pan for 5 minutes, then gently run a butter knife around the edges and carefully remove them from the tin. Transfer to a wire rack.

For cinnamon sugar coating: While still warm (but not hot), dip each donut hole completely in melted butter, allowing excess to drip off, then immediately roll in the cinnamon-sugar mixture until fully coated. Place back on the wire rack.

For classic vanilla glaze: In a small bowl, whisk together sifted powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. The glaze should be thick enough to coat the back of a spoon but still able to drip off. Dip cooled donut holes halfway into the glaze, allowing excess to drip off, then place on a wire rack to set.

For chocolate glaze: Whisk together sifted powdered sugar, cocoa powder, milk or cream, and vanilla until smooth and glossy. Dip the tops of cooled donut holes, adding sprinkles immediately if using, before the glaze sets.

For specialty glazes: Prepare your chosen glaze according to the instructions in the ingredients list. Dip cooled donut holes and add toppings immediately if desired.

For powdered sugar option: Simply dust completely cooled donut holes with powdered sugar using a small fine-mesh sieve.

Allow coatings to set for 10-15 minutes before serving. Arrange on a serving platter for a beautiful presentation.

Baked Donut Holes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Baked Donut Hole Creation

Baked Donut Holes

Ingredients

Instructions