Mmm…..donuts! These little bites of heaven take 5 minutes to prep, 10 minutes to bake, and 3 seconds to devour. C'mon have 1, or 2, what the hell, ½ a dozen with a tea hits the spot #yum
DONUT HOLES
2-¼ cups all-purpose flour (You can also use 1-cup whole wheat flour + 1-cup all-purpose flour)
1 cup sugar
1 teaspoon baking sod#
1 teaspoon baking powder
¼ teaspoon salt
2 eggs, lightly beaten
1 cup 2% milk
1 tablespoon pure vanilla extract
3 tablespoons butter, melted
VANILLA GLAZE
2 tablespoons milk
½ teaspoon pure vanilla extract
1 cup powdered sugar
Instructions
Preheat oven to 350.
Lightly grease a donut hole pan and set aside.
Combine flour, sugar, baking soda, baking powder and salt in a mixing bowl; whisk until well combined. Set aside.
In a separate mixing bowl, combine eggs, milk and vanilla; whisk until thoroughly combined.
Add melted butter and continue to whisk until well incorporated. Make sure your butter isn’t HOT!
Gently fold the egg-mixture into the flour-mixture. DO NOT overmix. If your donuts are dense, it is because you overmixed. Mix just until everything is wet and combined.
Pour batter into a squeeze bottle or a zip lock bag and snip the corner and squeeze the batter into the prepared muffin pan, filling each cavity about ¾ full.
Bake for 10 to 11 minutes.
Remove from oven and let stand 2 minutes in pan.
Transfer donut holes to a wire rack and let slightly cool.
Prepare the glaze.
Fill a bowl with hot water and set aside.
Place milk, vanilla and powdered sugar in a small saucepan; cook over medium heat, constantly stirring just until all is well combined and no lumps appear.
Remove from heat and set saucepan over the bowl filled with hot water.
Dip the donut into the glaze, one at a time and transfer back to cooling rack. You may want to place a piece of foil or paper towel underneath the cooling rack to catch the glaze that drips off
Enjoy
