Baked Doughnut Holes

Recipe adapted from Sprinkles of Parsley

I know I’ve said it before, but I honestly love (LOVE) breakfast food. I could eat it for every meal.

Cinnamon rolls? Yes please!

Pancakes? Yum!

Last month I posted a recipe for baked doughnuts and they were fantastic, so when I saw this recipe for baked doughnut holes I almost fell over! They were all I could think about for weeks. We had friends stay with us for a weekend so I tested the recipe out on them.

These are actually baked using a mini muffin pan, so they aren’t quite perfect “holes” but close enough! I’ll be completely honest: they aren’t as good as fried doughnuts, but they are pretty close.

Try not to fill the cups too full, or they will turn out looking more like mini muffins than doughnuts. Once they have cooled slightly I found it easiest to brush butter on all surfaces and then roll them in either powdered sugar or the cinnamon sugar mixture. Personally, we liked the cinnamon sugar the best. The recipe will make about 48 doughnut holes. They only lasted a few days in our house because they make for a perfect grab and go snack (or grab and eat three at a time snack if you prefer). Enjoy!

Baked Doughnut Holes
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3 cups all purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp cinnamon
¾ cup milk
2 Tbsp buttermilk
1 ½ sticks salted butter, room temperature
¾ cup sugar
2 eggs

Toppings:
6-8 Tbsp salted butter, melted
1 cup powdered sugar -OR- 1 cup sugar plus 3 tsp cinnamon

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder, baking soda, salt, and cinnamon. Set aside. Also combine the milk and buttermilk and set aside.

Beat butter on medium high speed for several seconds, until creamy. While the mixer is running, slowly add the sugar and beat together for several minutes, until light and fluffy. Add eggs, one at a time, mixing until combined.

Using a large spoon alternately add the flour and milk mixtures, beginning and ending with flour. Mix until just combined.

Pour batter into greased mini muffin cups, filling no more than ¾ full. Bake for approximately 20 minutes, or until toothpick inserted into center comes out clean.

Let muffins cool slightly. Place powdered sugar and/or cinnamon sugar mixtures in medium sized bowls. Brush doughnut holes with melted butter and roll in topping of your choice.