Donut Hole Heaven: Salted Chocolate Hazelnut Magic

Introduction

Ever wished you could enjoy the magic of a freshly made donut without the fuss? Well, get ready to be amazed! This recipe transforms everyday baking ingredients into irresistibly delicious, melt-in-your-mouth chocolate donut holes. Perfect for a weekend baking project, a special treat for the kids (or yourself!), or a delightful addition to your next gathering, these little gems are guaranteed to be a crowd-pleaser. Let’s get baking!

Why This Works

This recipe works because it strikes the perfect balance between simplicity and flavor. The old-fashioned method creates incredibly tender donut holes with a deep chocolate flavor, while the salted chocolate hazelnut glaze adds a touch of sophisticated sweetness and a delightful salty crunch. It’s easy enough for even beginner bakers, yet impressive enough to wow seasoned pros!

Key Ingredients

🍩 2 cups all-purpose flour
🍫 ¾ cup unsweetened cocoa powder
🥛 1 ½ teaspoons baking powder
🥄 1 teaspoon baking soda
🧂 ½ teaspoon salt
🥚 1 cup granulated sugar
🧈 ½ cup (1 stick) unsalted butter, melted
🥛 1 cup buttermilk
🥚 2 large eggs
🍫 1 teaspoon vanilla extract

🍯 Glaze:
🍫 ½ cup chocolate chips
🌰 2 tablespoons hazelnut spread
🥛 2 tablespoons heavy cream
🧂 ¼ teaspoon sea salt

Instructions

1️⃣ Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3️⃣ Wet Ingredients: In a separate bowl, combine the sugar, melted butter, buttermilk, eggs, and vanilla extract.

4️⃣ Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!

5️⃣ Donut Holes: Drop rounded tablespoons of batter into the prepared baking sheet, leaving some space between each.

6️⃣ Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

7️⃣ Cool: Let the donut holes cool completely on a wire rack before glazing.

8️⃣ Glaze Time: In a small saucepan over low heat, melt the chocolate chips, hazelnut spread, and heavy cream. Stir until smooth and glossy.

9️⃣ Dip & Drizzle: Dip each cooled donut hole into the glaze, allowing excess to drip off. Sprinkle with sea salt.

🔟 Enjoy! Serve immediately and savor every bite.

Handy Tips

• Use a cookie scoop for perfectly sized donut holes.
• Don’t overbake! Overbaked donut holes will be dry.
• Let the donut holes cool completely before glazing to prevent the glaze from melting.
• For extra chocolatey goodness, use dark chocolate chips in the glaze.

Heat Control

The oven temperature is crucial for perfectly baked donut holes. Too low, and they’ll be dense; too high, and they’ll be dry and crumbly. 375°F (190°C) is the sweet spot for achieving that tender, moist interior. Keep a close eye on them during the last few minutes of baking.

Crunch Factor

The crunch comes from the sea salt sprinkled on top of the already decadent chocolate hazelnut glaze. It provides a delightful textural contrast to the soft donut hole, balancing the sweetness and adding an irresistible salty kick.

Pro Kitchen Tricks

• For a richer chocolate flavor, use dark cocoa powder.
• Add a teaspoon of instant espresso powder to the batter for a mocha twist.
• Use different nuts in the glaze – pecans or almonds would be delicious!

Storage Tips

Store leftover donut holes in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they’ll still be tasty for a couple of days.

Gift Packaging Ideas

These donut holes make a fantastic homemade gift! Package them in a pretty box lined with parchment paper or cellophane bags tied with ribbon. A small handwritten card with the recipe would be a thoughtful touch.

Flavor Variations

🌟 Mint Chocolate Chip: Add ¼ cup of crushed Andes mints to the glaze.
🌟 Espresso Hazelnut: Add 1 teaspoon of instant espresso powder to the batter and use dark chocolate chips in the glaze.
🌟 Orange Chocolate: Add the zest of one orange to the batter and use milk chocolate chips in the glaze.
🌟 Raspberry Chocolate: Swirl raspberry jam into the glaze before dipping the donut holes.

Troubleshooting

• Donut holes are dry: You may have overbaked them. Reduce the baking time by a minute or two next time.
• Donut holes are dense: Make sure you’re using fresh baking powder and soda. Also, don’t overmix the batter.
• Glaze is too thick: Add a teaspoon of milk or heavy cream to thin it out.
• Glaze is too thin: Add a teaspoon of chocolate chips to thicken it.

FAQ

• Can I make these ahead of time? Yes, you can bake the donut holes a day or two in advance and glaze them just before serving.
• Can I freeze these? Yes, you can freeze the baked and cooled donut holes in a freezer bag for up to 3 months. Thaw them overnight in the refrigerator before glazing.
• What kind of chocolate chips should I use? Semi-sweet or dark chocolate chips work best.
• Can I use a different type of nut spread? Yes, you can experiment with other nut spreads, such as almond or cashew.
• What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Conclusion

These Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are a guaranteed hit! They’re easy to make, incredibly delicious, and perfect for sharing with friends and family. So grab your apron, gather your ingredients, and get ready to bake up some serious happiness! Don’t forget to share your creations with us – we can’t wait to see them!