Baked Chocolate Donut Holes with Citrus Glaze

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Let me start off by saying I am not a huge donut fan. However, occasionally I do enjoy a Boston cream donut or a maple glazed donut with some walnuts on top! Yum! I guess I would enjoy them more willfully if they were not so darn loaded with calories. But then again, all delicious things are, right?!

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Anyway, since I have had my cake-pop maker hiding in the pantry for a while, I figured I will try a “baked” donut hole recipe as a treat for my kids. I have seen many recipes for chocolate muffins and cakes and oodles of other things made with sour cream. In fact, my sweet potato pie bread  is one of them as well. So, when I came across a Huffington post recipe for a chocolate donut hole, I figured I could modify the recipe using sour cream instead of buttermilk. Also, since I am not crazy about plain vanilla flavored glaze, I wanted to switch it out for something more flavorful and fresh – hello lemon glaze! Now, my first choice would have been orange, but lemon is all I had on hand, and lemon it will be for this batch! In addition, since I couldn’t really stomach the idea of attempting to make a healthier version of this already empty calorie treat by frying, I opted to cook these in lightly sprayed “cake pop” maker! Bye bye added fat calories and hello deliciousness!

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Baked Chocolate Donut Holes with Citrus Glaze

  • Servings: About 30+ donut holes
  • Print

Ingredients
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup ground flax
1/2 cup Dutch-processed cocoa powder*
1/2 teaspoon baking soda*
1/2 teaspoon espresso powder
1/8 teaspoon salt
1/2 cup granulated sugar
1/3 cup light sour cream
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoons vanilla extract
Nonstick cooking spray
Colored sprinkles, sparkling sugar, finely chopped candy bits or nuts, optional

Glaze
1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest

Preparation
1. Sift the flours, ground flax, baking soda, cocoa, baking soda and espresso into a medium bowl. * If using regular unsweetened cocoa powder, remember to add 1 teaspoon baking powder as well.
2. Whisk together sugar, sour cream, egg, melted butter and vanilla extract in a small bowl.
3. Slowly add the wet ingredients to the dry mixture and combine just until a dough forms.
4. Preheat the cake-pop maker.
5. Scoop dough into each well filling only half-way. Close the top and bake until ready.
6. Transfer the cooked donut holes to a wire rack placed on top a baking sheet.
7. Prepare the glaze: Stir all the glaze ingredients till smooth.
8. Gently spoon the glaze over the donut holes and let set for 10-15 minutes. If using any topping, sprinkle them on or roll the donut hole in them immediately after dipping in glaze and then let them set.

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