I like donut holes more than donuts, because even though they are made of the same thing, they are so much smaller and thus there is the possibility of trying several different flavors, rather than committing to just one donut. I also prefer the donut hole because it’s cute, and easier to serve in clever ways – like the cantaloupe used to display them in this photo. The holes are stuck to it with toothpicks, so it’s nothing difficult or time-consuming, but the presentation does give the humble donut hole a bit of pizzaz.
These two recipes are the kind of thing I would have done to surprise my girls if they were having friends over after school. It was hospitality-in-training, though I certainly never thought of that at the time. It just seemed more festive to serve something a bit special if the kids had guests. We often did baking projects when they had friends over, and while I sometimes found myself cleaning flour off the ceiling (that happened more than once, and if you need a recommendation for the best way to do it, just email me), it was a popular activity.
I wrote recently about the amazing baked donuts we had in California a few weeks ago. There’s place called Fonuts in Los Angeles that makes gluten-free, vegan, baked donuts in every flavor your can imagine. After tasting my way through a large portion of their inventory (it’s research), I came up with these two – a basic cinnamon and sugar donut hole, and a peanut butter and jelly donut hole, because it’s a kid-pleaser. It’s also a simple enough recipe that you could do it with your kids as an after-school activity. They would have a great time rolling the donut holes in the cinnamon and sugar, or frosting them – or even piping the jelly into the centers. I included an old photo from our after-school baking days.
Makes 20 donut holes
Prep Time: 1 and ½ hours
- 1 1/4 cups cake flour, sifted
- ½ cup sugar
- 1 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup buttermilk
- ¼ cup milk or cream
- 1 egg
- 2 tablespoons butter, melted
- 1 cantaloupe for displaying donut holes
- 1 donut hole pan
- Heat oven to 425 degrees.
- Spray with vegetable spray.
- Mix flour, sugar, baking powder, salt and nutmeg. Add other ingredients and stir until combined. Fill each cup about ¾ full.
- Bake 6-7 minutes or until tops spring back when touched.
- Cool in pan, then remove to rack and allow them to cool another five minutes.
Cinnamon and Sugar Donut Holes
- 1 ½ teaspoon cinnamon
- ½ cup granulated sugar
- Mix cinnamon and sugar together. Roll donut holes in mixture and serve.
Peanut Butter and Jelly Donut Holes
Peanut butter frosting (adapted from Martha Stewart’s Cupcakes):
- 5 ounces cream cheese
- 1/3 cup sugar
- ¼ teaspoon salt
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup heavy cream or ready-made whipped cream
- 1 teaspoon vanilla
- 2 tablespoons grape jelly (For 10 donut holes)
- Beat cream cheese and sugar at medium speed.
- Add peanut butter, salt and vanilla. Whisk cream until peaks form, or fold in ready-made whipped cream.
- Using fine piping tip, pipe grape jelly into the center of the donut hole.
- Cover top half of donut hole with frosting and affix to cantaloupe, or just put it on a plate.
- Roll the frosted peanut butter donut holes in mini semisweet morsels for a chocolate-peanut butter donut hole.