It should come as no surprise, that despite all the New Year’s resolutions swirling around me about eating less sugar and flour and butter in 2019, I couldn’t be less interested. Not only because my love runs deep for these three ingredients, but also because I am very much a proponent of the “everything-in-moderation” school of thought. And that is why I will be celebrating the first weekend of the New Year with donut holes, rather than green juice. But not just any donut hole, as these particular ones could not be easier, and are really more of a quick bread, than anything else. They are baked in a mini muffin pan, dipped in melted butter when still warm, and rolled immediately in cinnamon sugar. They are adorable and tasty, and because of their diminutive size, perfect for “in moderation” consuming.
To take a peek at the original blog post for my Dirt Bomb Donut Holes and to peruse my collection of original recipes, click here.
FOR THE DOUGHNUT HOLES
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 whole nutmegs, ground
- ¾ cup/6 ozs. vegetable oil
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
FOR THE COATING
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 tbsp cinnamon
TO MAKE THE DOUGHNUT HOLES
Preheat the oven to 350 degrees and lightly butter (or spray) a mini muffin pan.
Sift the flour, baking powder, baking soda, salt and nutmeg into a large bowl and then whisk to insure everything is fully incorporated. Set aside.
On medium-low speed, combine the oil and sugar in the bowl of a stand mixer, fitted with the paddle attachment.
Add the eggs, one at a time, mixing after each addition, and continue mixing until combined.
Add the dry ingredients, alternating with the buttermilk, in 3 installments, beginning and ending with the dry. Stop the mixer and finish mixing the dough with a rubber spatula.
Scoop the dough by the tablespoonful (I used my smallest ice cream scoop for precision’s sake), filling the mini muffin pan and place the pan in the middle rack of the oven.
Bake for about 10 minutes, rotating the pan halfway. The muffins are tiny and bake quickly. They are done when a toothpick comes out clean (full disclosure: I have a convection oven and although I drop the temperature of my oven by 25 degrees, i.e. baked these muffins at 325 degrees, my oven still seems to bake things much more quickly than conventional ovens. Long story short: check your muffins after 8 minutes).
TO MAKE THE COATING
Meanwhile, melt the butter in a small bowl, deep enough to roll a doughnut hole around in. Whisk the sugar and cinnamon together in another small bowl with some depth.
Remove the doughnut holes from the oven and, as soon as they have cooled enough to handle, begin dipping them one at a time in the bowl of butter (I used a large spoon for lowering them into, and removing them from, the butter) and then rolling them in the sugar/cinnamon mixture. (I used a very large tweezers – yes, from an awesome cooking store in Paris – for gently nudging the holes around in the sugar mixture.) Transfer the coated holes to a wire rack. Let cool and consume immediately (although you really don’t have to: these tasty treats last surprisingly well if tightly-wrapped with plastic wrap and left on the counter for a day or two).