Glazed Chocolate Donut Holes with Colavita Olive Oil by Jessie Sheehan
Potato Gnocchi with Pesto Sauce
February 28, 2021
Rancho Meladuco Baked Blue Cheese with Dates and Pancetta
March 18, 2021
Glazed Chocolate Donut Holes with Colavita Olive Oil by Jessie Sheehan
These tiny nuggets of chocolatey goodness! They have all the goodness of a real donut hole, but they're baked not fried and made with our own Colavita Extra Virgin Olive Oil.
Ingredients
Directions
To make the donuts, heat the oven to 350°F. Generously grease a mini muffin tin with cooking spray or olive oil.
In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and mini chocolate chips.
In a large bowl, whisk the oil, sugar and vanilla. Whisk in the egg and yolks, one at a time, and continue whisking until smooth.
With a flexible spatula, gently fold half the dry ingredients into the wet. Then fold in the sour cream and then the rest of the dry. The dough will be very thick.
Transfer the batter to a mini muffin tin, filling each until it is about 2/3 of the way full and smoothing the tops as best you can with a butter knife.
Bake for 8 to 10 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two. Let cool until easy to handle, but still slightly warm.
Make the glaze while the donuts cool by combining all of the glaze ingredients in a small shallow bowl.
Dunk each warm donut hole in the glaze, letting the glaze drip off before placing the donuts on a cooling rack placed over a baking sheet (to catch any errant drips). Let set before enjoying.
Donuts will keep lightly covered in plastic wrap on the counter for up to 3 days but are best the day they are made.
Shop this recipe
Ingredients
Directions
To make the donuts, heat the oven to 350°F. Generously grease a mini muffin tin with cooking spray or olive oil.
In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and mini chocolate chips.
In a large bowl, whisk the oil, sugar and vanilla. Whisk in the egg and yolks, one at a time, and continue whisking until smooth.
With a flexible spatula, gently fold half the dry ingredients into the wet. Then fold in the sour cream and then the rest of the dry. The dough will be very thick.
Transfer the batter to a mini muffin tin, filling each until it is about 2/3 of the way full and smoothing the tops as best you can with a butter knife.
Bake for 8 to 10 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two. Let cool until easy to handle, but still slightly warm.
Make the glaze while the donuts cool by combining all of the glaze ingredients in a small shallow bowl.
Dunk each warm donut hole in the glaze, letting the glaze drip off before placing the donuts on a cooling rack placed over a baking sheet (to catch any errant drips). Let set before enjoying.
Donuts will keep lightly covered in plastic wrap on the counter for up to 3 days but are best the day they are made.