When it comes to donuts, it doesn’t get any cuter than golf ball size baked donut holes unless of course you serve them on “grass” at a golf course. Cuteness overload! Trust me when I tell you the baked version tastes even better than the fried. The moist interior with the crunchy toppings make for the perfect bite. You can customize the topping with your favorite baked donut flavor. For a fun presentation, I served the baked donut holes on faux grass and in a ceramic egg holder. The Masters is this month and there is no better way to watch then with these donuts. (featured in Your Williamson magazine)
Click for the Banana Nut Baked Donut Holes recipe featured in the April issue of Your Williamson magazine.
Ingredients
- Donuts:
- 1 box Krusteaz Wild Blueberry Muffin Mix
- 50 blueberries
- Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons whole milk
- Crushed freeze-dried blueberries, for garnish
Instructions
1
Preheat oven to 375 degrees F. Lightly grease a nonstick (20 hole) donut hole pan with oil.
2
Discard the tin of blueberries from the box.
3
In a mixing bowl, combine the muffin mix and the ingredients listed on the box.
4
Whisk until smooth.
5
Using a small cookie scooper, scoop the batter into each donut hole filling the hole completely with batter.
6
Drop a blueberry into each batter filled hole. Push it into the batter to cover.
7
Bake for 8 to 10 minutes. Transfer to a wire baking rack to cool.
8
Clean the donut hole pan, grease, and repeat with the additional batter.
9
For the glaze, combine the sugar and milk. Whisk until smooth.
10
Dip the rounded top of each cooled donut hole in the glaze.
11
Top with some of the crushed freeze-dried blueberries.
1 Comment
Carter Foster
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