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

Cinnamon and Sugar Donut Holes

Peanut Butter and Jelly Donut Holes

Peanut butter frosting (adapted from Martha Stewart’s Cupcakes):