Donut Holes
Why choose between two flavors of donut holes when it’s easy to have both? Using our premium mixes, they’re a snap to prepare and bake up beautifully in the oven—light and tender with a cake-like texture. Our apple cider donut holes feature favorite fall flavors, including sweet-tart apple cider and fragrant cinnamon sugar. The old-fashioned ones are infused with a hint of nutmeg and finished with a classic vanilla glaze. These one-bite treats are perfect for breakfast-on-the-run or a leisurely weekend brunch, and kids will love them as after-school snacks. Donut holes also make a fun dessert.
Ingredients:
For the apple cider donut holes:
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled slightly, plus 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 egg
- 3/4 cup (6 fl. oz./180 ml) milk
- 1 package Williams Sonoma Apple Cider Donut Mix
- 1 packet Cinnamon-Sugar (included with donut mix)
For the old-fashioned donut holes:
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled slightly
- 2 eggs
- 1/2 cup (4 fl. oz./125 ml) plus 1 1/2 to 2 Tbs. milk
- 1 package Williams Sonoma Old-Fashioned Donut Mix
- 1 packet Glaze Mix (included with donut mix)
Directions:
Preheat an oven to 375°F (190°C). Spray a 12- or 24-well donut hole pan with baking spray.
To make the apple cider donut holes, in a medium bowl, whisk together the 12 Tbs. (6 oz./185 g) melted butter, the egg and milk. Add the donut mix and whisk until just combined. Do not overmix; a few lumps are okay. Using a piping bag or a spoon, fill each donut hole well about three-fourths full; if using a 12-well pan, work in batches.
Bake until a toothpick inserted into the center of a donut hole comes out clean, 8 to 10 minutes. Do not overbake.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the donut holes out onto the rack. Let them cool to the touch, about 15 minutes.
In a small microwave-safe bowl, melt the 6 Tbs. (3 oz./90 g) butter and let cool slightly. Put the cinnamon-sugar in a medium bowl. While the donut holes are still slightly warm, dip the top half into the melted butter and then into the cinnamon-sugar. Alternatively, dip the entire donut hole into the butter and cinnamon-sugar.
To make the old-fashioned donut holes, spray the clean donut hole pan with baking spray. In a medium bowl, whisk together the melted butter, eggs and the 1/2 cup (4 fl. oz./125 ml) milk. Add the donut mix and whisk until just combined. Do not overmix; a few lumps are okay. Using a piping bag or a spoon, fill each donut hole well about three-fourths full; if using a 12-well pan, work in batches.
Bake until a toothpick inserted into the center of a donut hole comes out clean, 8 to 10 minutes. Do not overbake.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the donut holes out onto the rack. Let them cool to the touch, about 15 minutes.
Meanwhile, put the glaze mix in a small bowl. Add 1 1/2 Tbs. milk and whisk until combined. If the glaze is too thick, add more milk 1 tsp. at a time until the desired consistency is reached. Using a spoon or a piping bag, drizzle each donut hole with some of the glaze.
Makes 24 to 30 donut holes of each flavor.
Williams Sonoma Test Kitchen
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