Sheila G. Mains, author of Sheila G's Butter & Chocolate, knows her brownie-filled doughnut hole recipe is perfect for late breakfasts on Sunday mornings when neighbors stop by to watch football. Why? No plates or forks required. If someone asks what they are, just say offhandedly, “Oh, plain old doughnut holes.” Then watch your guest’s face light up as they take their first bite and the fudgy brownie flavor fills their mouth. Guaranteed high-fives all around. Because the brownie filling is egg-free, it doesn’t need to baked and can be licked right off the spatula. Touchdown.
Brownie-Filled Doughnut Holes
- Yields: 24 doughnut holes
- Cook Time: 15 minutes
- Hands-On Time: 40 minutes
- Total Time: 55 minutes
For the doughnut hole batter
For the cinnamon-sugar coating
Preheat the oven to 350°F. Grease the doughnut hole pan or mini muffin pan with nonstick cooking spray. Wipe off excess oil with a paper towel and set aside.
Make the doughnut hole batter. Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the oil, egg, vanilla, and milk. Whisk the batter until smooth and lump-free.
Spoon about 2 teaspoons of the batter into each section of the pan, filling them three-quarters full.
Bake the doughnut holes, checking after 10 minutes and every minute thereafter, until they are golden in color and a toothpick inserted into the center comes out clean. Allow the doughnut holes to cool for 5 minutes in the pan, then transfer them to a cooling rack.
Make the cinnamon-sugar coating. Mix together the sugar and cinnamon for the coating in a shallow bowl.
Brush each cooled doughnut with a light coating of the melted butter. Roll each doughnut hole in the cinnamon-sugar until evenly coated.
Fill a pastry bag with the brownie filling. Use a narrow nozzle to pipe the brownie filling into the center of each doughnut hole, filling it until the doughnut puffs up and expands. (Don’t overfill or the doughnut holes will overflow.)
- Yields: 2 cups
- Total Time: 5 minutes
Blend the sweetened condensed milk with the melted butter. Mix in the vanilla. Add the cocoa and flour and mix thoroughly. Allow to cool; texture will be exactly like a brownie batter.
Store in an airtight container in the refrigerator for up to one month. Bring to room temperature before using.
Excerpted from Sheila G's Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains. Copyright © 2016. Published with permission by Kyle Books.