For the Donut Holes
– 1 1/2 cups all-purpose flour
– 1/2 cup cocoa powder
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– Oil for frying (vegetable or canola oil)
For the Glaze
– 1 1/2 cups powdered sugar
– 1/4 cup cocoa powder
– 1/4 cup milk
– 1 teaspoon vanilla extract
INSTRUCTIONS
1. Prepare the Dough
– In a large bowl, whisk together the flour, cocoa
powder, granulated sugar, baking powder, and salt.
– In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
– Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
2. Heat the Oil
– Pour enough oil into a deep fryer or large heavy- bottomed pot to reach a depth of about 2 inches. Heat the oil to 350°F (175°C).
3. Shape and Fry the Donut Holes
– Using a small cookie scoop or a spoon, scoop out small portions of the dough and carefully drop them into the hot oil. Fry the donut holes in batches to avoid overcrowding the pot.
– Fry the donut holes for about 2-3 minutes, turning them occasionally, until they are puffed and cooked through.
– Use a slotted spoon to remove the donut holes from the oil and drain them on a paper towel-lined plate.
4. Prepare the Glaze
– In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth and well combined. If the glaze is too thick, add a little more milk. If it’s too thin, add a bit more powdered sugar.
5. Glaze the Donut Holes
– While the donut holes are still warm, dip each one into the chocolate glaze, turning to coat them completely.
– Place the glazed donut holes on a wire rack to allow the glaze to set.
6. Serve
– Once the glaze has set, the donut holes are ready to be enjoyed.
These glazed chocolate donut holes are best served fresh. Enjoy!