Old-Fashioned Chocolate Donuts Holes with Salted Chocolate Hazelnut Glaze
Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are soft, fluffy, and deeply chocolatey on the inside, with perfectly crisp, golden-brown exteriors. They’re coated in a silky salted chocolate hazelnut glaze that adds a rich, nutty depth and the perfect sweet-salty finish. Served warm, they melt in your mouth and taste just like the best chocolate donuts from an old-school bakery—only better.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Granulated sugar
Egg yolks
Greek yogurt or sour cream
Vanilla extract
Cake flour (see homemade version in the notes section of the recipe card below)
Unsweetened cocoa powder
Baking powder
Salt
Espresso powder or granules
Neutral oil, for frying (I used a high-heat olive oil; avocado oil also works great)
Powdered sugar
Milk of choice
Why You’ll Love Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze:
Soft and Fluffy Interior: Each donut hole has a tender and airy crumb that melts in your mouth.
Perfectly Crisp Exterior: The outside is golden and crisp, offering the perfect contrast to the soft center.
Deep, Rich Chocolate Flavor: The chocolate dough is full of rich cocoa flavor, making these a chocoholic’s dream.
Decadent Salted Chocolate Hazelnut Glaze: Each bite is coated in a smooth, glossy glaze made with chocolate hazelnut spread and a touch of salt for balance.
Small But Satisfying: These bite-sized treats are easy to enjoy and perfect for sharing—or not!
Better Than Store-Bought: Made from scratch, these donut holes are fresher, richer, and more flavorful than anything from a bakery.
Impressive Yet Easy: Despite how fancy they look and taste, the recipe is simple and approachable for home bakers.
Perfect Anytime Treat: Whether for weekend brunch, an afternoon pick-me-up, or dessert, these donut holes fit the occasion.
Customizable Glaze: You can adjust the level of salt or even add a drizzle of extra chocolate for more indulgence.
Crowd-Pleasing Favorite: These are always a hit with kids and adults alike—perfect for parties, holidays, or cozy mornings at home.
Tips for Making Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze:
Use Room Temperature Ingredients: Bring your eggs and Greek yogurt (or sour cream) to room temperature before mixing for a smoother dough and more even frying.
Don’t Over-Mix the Dough: Mix just until combined to keep the donut holes soft and fluffy. Over-mixing can lead to dense, tough donuts.
Chill the Dough Before Shaping: Let the dough rest in the fridge for at least 1 hour—it makes it easier to handle and shape into uniform balls.
Use a Cookie Scoop for Even Size: A small cookie scoop helps portion the dough evenly, ensuring that all your donut holes fry at the same rate.
Keep Your Oil at 350°F (175°C): Use a thermometer to maintain a consistent frying temperature. Too hot, and they’ll burn on the outside. Too cool, and they’ll absorb too much oil.
Fry in Small Batches: Don’t overcrowd the pan—this drops the oil temperature and prevents even cooking. Fry 4–5 donut holes at a time.
Drain on a Wire Rack: After frying, place the donut holes on a wire rack over a paper towel-lined tray to stay crisp and avoid sogginess.
Make the Glaze While They Cool: The salted chocolate hazelnut glaze comes together quickly, so prep it while the donuts rest to make glazing seamless.
Glaze While Still Warm: Dip the donut holes in the glaze while they’re slightly warm so the glaze coats evenly and sets beautifully.
Finish with a Pinch of Flaky Salt: Sprinkle a little flaky sea salt on top of the glazed donut holes to enhance the chocolate hazelnut flavor.
How to Store Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze:
Room Temperature (1–2 Days): Store donut holes in an airtight container at room temperature for up to 2 days. Place a paper towel underneath and on top to absorb any excess moisture and keep the exterior crisp.
Refrigerator (Up to 4 Days): For slightly longer storage, place the donut holes in a sealed container in the fridge. Let them come to room temperature or warm slightly before serving to restore softness.
Freezer (Up to 2 Months): Freeze unglazed donut holes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature and reheat in the oven before glazing and serving.
Reheating Tips: To reheat, place donut holes on a baking sheet and warm in a 300°F (150°C) oven for 5–8 minutes. Avoid microwaving if possible, as it can make them soggy.
Best Served Fresh: These donut holes are best enjoyed fresh, especially when the glaze is still slightly warm and glossy, so plan to glaze shortly before serving if possible.
FAQs:
Q: Can I make these donut holes without a deep fryer?
A: Yes! You can fry the donut holes in a heavy-bottomed pot or Dutch oven on the stovetop. Use a thermometer to maintain the oil temperature around 350°F for even cooking.
Q: Can I bake these instead of frying?
A: These donut holes are designed for frying to get that crisp, golden exterior. Baking won’t achieve the same texture, but you can experiment with a donut hole pan and bake at 350°F until set.
Q: What kind of cocoa powder should I use?
A: Use Dutch-processed cocoa powder for a deep, rich chocolate flavor and dark color. Natural cocoa powder can be used, but it may result in a lighter flavor.
Q: Can I use store-bought chocolate hazelnut spread for the glaze?
A: Absolutely! Store-bought spreads like Nutella work perfectly in the glaze and create a smooth, flavorful finish with minimal effort.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough, cover it tightly, and store it in the fridge for up to 24 hours before shaping and frying.
Q: How do I keep the donut holes crisp after glazing?
A: For best texture, glaze just before serving. If needed, reheat unglazed donut holes in the oven at 300°F for a few minutes, then glaze and serve.
Q: Can I freeze the donut holes?
A: Yes—freeze them unglazed for up to 2 months. Reheat in the oven, then dip in fresh glaze before serving for best results.
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