Chocolate “Munchkins” Donut Holes
July 5, 2012 § 20 Comments
Ohhhh, Munchkins! Dare I say that it is impossible not to love them? Especially those glazed chocolate ones. They’re always the first to go. :-D
Last week a donut craving hit me hard. I don’t even like donuts that much, but then I read Jessica‘s blog (complete with two amazing donut recipes) and I just couldn’t resist. I mean, HOMEMADE DONUTS?! What’s not to like? ;-)
Luckily all of that waiting gave me the time to sit down at my 10 page long “To Make List,” brainstorm flavors, drool over the aforementioned flavors, and then try to decide which kind to make. Let me tell you, it’s hard work being Erika these days! ;-)
In the end, I chose to make chocolate munchkins because, like I said earlier, who doesn’t like munchkins?! Plus, donut holes = built-in portion control…kinda. :-P
Chocolate “Munckins” Donut Holes
Adapted from AllRecipes
“Fudgy glazed donut holes…they taste just like Dunkin’ Donuts Munchkins!”
- 1 ¼ cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
- While the oil is heating, in a small bowl, whisk together all ingredients for glaze and set aside.
- In a medium bowl, whisk together the milk, sugar and melted butter. Using a fork stir in all dry ingredients and mix just until combined.
- Once the oil has reached 350 degrees, measure out ½ tablespoonfuls dough and, using your hands, roll into a ball. Gently place dough ball into oil and fry for 2-3 minutes. Carefully remove with a slotted spoon and drain onto a paper towel lined plate. Dip the hot donut holes in the glaze. (You may have to warm up the glaze for a few seconds in the microwave before dipping.) Serve immediately; donut holes are best eaten the same day they are made.
Yield: ~2 ½ dozen donut holes