Name: Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ cup granulated sugar; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon (optional); 1 large egg; ⅓ cup sour cream; 2 tbsp milk; 1 tsp vanilla extract; 2 tbsp unsalted butter, melted; Oil for frying (vegetable or canola); For the Glaze:; ½ cup chocolate hazelnut spread (e.g., Nutella); ¼ cup powdered sugar; 2–3 tbsp milk (adjust for consistency); Flaky sea salt, for topping

If you love nostalgic treats that take you back to simpler times but with a deliciously modern twist, you’re in for a real treat. Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are exactly what your snack dreams are made of soft, rich, chocolatey bites coated in a glossy, nutty glaze with just the right touch of saltiness. Imagine popping these little gems one by one and feeling that perfect balance of sweet, salty, and chocolate goodness dance on your tongue. Trust me, these are pure happiness in every bite!

Why You’ll Love Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making a cozy morning breakfast, an afternoon treat, or sharing at a party, these donut holes bring smiles all around. Here’s why they’re a favorite:

Versatile: Perfect for breakfast, dessert, or a fun snack anytime.
Budget-Friendly: Made with basic pantry ingredients plus a special glaze that elevates the whole experience.
Quick and Easy: No complicated doughnuts just simple donut holes you can whip up at home.
Customizable: Swap the glaze for other flavors or add sprinkles for fun.
Crowd-Pleasing: A guaranteed hit with kids and adults alike, thanks to their bite-sized charm and irresistible flavor.

Ingredients in Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze

Here’s the secret behind these decadent treats: simple, quality ingredients that come together for a chocolate lover’s dream:

All-Purpose Flour: The base that gives structure to the donut holes.
Cocoa Powder: For that rich, deep chocolate flavor.
Sugar: Sweetens and balances the cocoa bitterness.
Baking Powder & Baking Soda: Help the donut holes rise and stay fluffy.
Salt: Enhances all the flavors and balances sweetness.
Eggs: Bind everything together for that perfect texture.
Buttermilk: Adds moisture and tang for tender bites.
Butter: For richness and that melt-in-your-mouth feel.
Vanilla Extract: Brings warmth and depth.
Hazelnut Spread: The star of the glaze, adding creamy nuttiness.
Powdered Sugar: Sweetens the glaze to glossy perfection.
Dark Chocolate: Adds extra richness to the glaze.
Sea Salt Flakes: The finishing touch that takes the glaze from delicious to unforgettable.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create these irresistible donut holes:

Preheat Your Equipment: Preheat your oven to 350°F (175°C) and grease a mini donut hole pan or line a baking sheet if you don’t have one.

Combine Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, beat eggs, buttermilk, melted butter, and vanilla. Slowly mix the wet ingredients into the dry until just combined don’t overmix!

Prepare Your Cooking Vessel: If using a mini donut pan, grease it well to ensure easy removal. If using a baking sheet, line it with parchment and shape dough into small balls.

Assemble the Dish: Spoon or pipe the batter into the prepared pan or form balls and place on the baking sheet.

Cook to Perfection: Bake for 10-12 minutes until a toothpick comes out clean and the donut holes spring back when gently pressed.

Finishing Touches: While the donut holes cool, prepare the glaze by melting hazelnut spread and dark chocolate together, then stir in powdered sugar and a pinch of sea salt flakes until smooth and glossy. Dip each donut hole in the glaze or drizzle it on top.

Serve and Enjoy: Arrange on a plate, sprinkle with a little extra sea salt if you like, and enjoy every bite of this heavenly treat.

Nutrition Facts:
Servings: About 24 donut holes
Calories per serving: Approx. 120 (per 2 donut holes)
(Note: may vary depending on ingredients used)

Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze

This treat is perfect on its own but here are some tasty serving ideas:

Pair with a steaming cup of coffee or hot chocolate for an indulgent breakfast
Serve as a fun dessert at parties or gatherings
Add fresh berries or whipped cream on the side for an extra special touch
Pack in lunchboxes for a sweet surprise

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Don’t overmix the batter to keep the donut holes tender and light
Use room temperature ingredients for the best texture
Store leftover donut holes in an airtight container at room temperature for up to 2 days
Reheat gently in the microwave for a warm treat
Experiment with different nut butters or glazes for variety

FAQ’s

Can I fry these donut holes instead of baking?
Yes, you can deep-fry the dough for a crispier exterior if you prefer traditional donut holes.
Can I use regular milk instead of buttermilk?
Yes, but add a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity.
How long do these donut holes keep fresh?
Best eaten within 2 days stored in an airtight container.
Can I make the glaze without hazelnut spread?
Yes, use melted chocolate or peanut butter instead for a different twist.
Are these gluten-free?
No, but you can try substituting gluten-free flour blends.
Can I add sprinkles or nuts on top?
Absolutely! Add them right after glazing for extra fun and texture.
Can I prepare the dough ahead of time?
Yes, refrigerate the batter for up to 24 hours before baking.
What’s the best way to reheat leftover donut holes?
Microwave for about 10 seconds or warm briefly in a low oven.
Can I use a regular muffin pan instead of a donut hole pan?
Yes, but adjust baking time accordingly and expect a slightly different shape.
How do I prevent the glaze from melting off?
Let the donut holes cool completely before glazing and allow the glaze to set at room temperature.

Conclusion

Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are the ultimate crowd-pleaser that combines nostalgia with gourmet flavor. These little bites of joy are perfect whenever you need a chocolate fix that’s easy to make but impossible to forget. So go ahead, bake a batch, dunk them in that luscious glaze, and watch everyone fall head over heels for these sweet, salty, chocolatey delights.

Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze

Author: Charlotte
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 20–24 donut holes 1x
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are rich, cakey bite-sized treats with a crisp exterior and soft, chocolatey interior. Topped with a luscious Nutella-style glaze and a sprinkle of sea salt, these donut holes are a perfect blend of sweet and salty.

Ingredients

Scale

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)
1 large egg
⅓ cup sour cream
2 tbsp milk
1 tsp vanilla extract
2 tbsp unsalted butter, melted
Oil for frying (vegetable or canola)
For the Glaze:
½ cup chocolate hazelnut spread (e.g., Nutella)
¼ cup powdered sugar
2–3 tbsp milk (adjust for consistency)
Flaky sea salt, for topping

Instructions

In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the egg, sour cream, milk, vanilla, and melted butter.
Combine the wet and dry ingredients until a thick batter forms—do not overmix.
Heat oil in a deep pot to 350°F (175°C).
Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil, cooking in batches. Fry for about 2–3 minutes per side until puffed and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together chocolate hazelnut spread, powdered sugar, and enough milk to make a smooth glaze.
Dip each cooled donut hole into the glaze and place on a wire rack.
Sprinkle lightly with flaky sea salt before the glaze sets. Let rest until glaze firms slightly, then serve.

Notes

Keep oil temperature steady to avoid undercooked centers or over-browning.
Test one donut hole first to ensure doneness and adjust timing as needed.
Glaze can be reheated slightly for easier dipping.
Best enjoyed the same day but can be stored in an airtight container for up to 2 days.