Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze

Oh, my sweet-loving friend, brace yourself for these Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze! Imagine bite-sized, tender, chocolatey donut holes, fried to a perfect golden crunch and dunked in a rich, nutty, slightly salty hazelnut-chocolate glaze that’s pure decadence. These little treats are like a warm hug from your grandma’s kitchen, but with a modern, indulgent twist. Perfect for breakfast, dessert, or sneaking straight from the counter (you know you will!), these donut holes are a total game-changer. Trust me, you’re gonna want to pop these all day long!

Why You’ll Love Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze
These donut holes aren’t just a sweet treat—they’re a moment of pure joy. Whether you’re whipping them up for a weekend brunch, a party spread, or just because you deserve something delicious, they’re sure to steal the show. Here’s why they’re a must-make:

• Versatile: Perfect for breakfast, dessert, or a fun snack. Serve them at a party, and watch them disappear faster than you can say “donut hole”!
• Budget-Friendly: Made with pantry staples like flour, cocoa, and sugar, plus a few special ingredients that make them feel gourmet without the price tag.
• Quick and Easy: Simple steps that come together fast, even for beginner bakers. Frying is a breeze, and the glaze is a cinch to whip up.
• Customizable: Swap the glaze for a simple sugar dusting or add sprinkles for extra fun. Make them as fancy or classic as you like!
• Crowd-Pleasing: The chocolatey, nutty, salty-sweet combo is a hit with kids and adults alike. These bites are impossible to resist.

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

These donut holes come together with simple ingredients that create a rich, chocolatey treat with a decadent glaze. Here’s the magic lineup:

All-Purpose Flour

The backbone of the donut holes, giving them structure while keeping them tender and fluffy.

Cocoa Powder

Unsweetened cocoa powder adds deep, chocolatey flavor to the dough, making every bite rich and indulgent.

Sugar

Granulated sugar sweetens the dough just enough, balancing the cocoa’s bitterness.

Baking Powder

This leavening agent gives the donut holes their light, airy texture.

Butter

Melted butter adds richness and a buttery depth that makes these old-fashioned donut holes irresistible.

Milk

Milk keeps the dough soft and helps create that tender, cakey texture.

Egg

A single egg binds the dough and adds structure, ensuring the donut holes hold their shape when fried.

Chocolate

Semi-sweet or dark chocolate forms the base of the glaze, bringing velvety richness to every bite.

Hazelnut Spread

Think Nutella or similar—this adds a nutty, creamy depth to the glaze that’s pure luxury.

Sea Salt

A pinch of flaky sea salt in the glaze enhances the chocolate and hazelnut, creating that perfect sweet-salty balance.

Vegetable Oil

Used for frying, this neutral oil ensures a clean, crispy finish without overpowering the flavors.

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

Instructions

Let’s get frying and create these dreamy donut holes:

Preheat Your Equipment

Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to keep the temperature steady for perfect frying.

Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt. This ensures an even, fluffy texture.

Combine Wet Ingredients

In another bowl, whisk together melted butter, sugar, egg, and milk until smooth. The mixture should be creamy and well-blended.

Form the Dough

Pour the wet ingredients into the dry and stir until just combined. The dough will be soft and slightly sticky—perfect for scooping into donut holes.

Shape the Donut Holes

Using a small cookie scoop or spoon, scoop 1-inch balls of dough. Roll gently in your hands to smooth them out, keeping your hands lightly floured to prevent sticking.

Fry to Perfection

Carefully drop 4-5 donut holes into the hot oil, frying for 2-3 minutes, turning occasionally, until golden and cooked through. Work in batches to avoid crowding.

Drain and Cool

Transfer fried donut holes to a wire rack or paper towel-lined plate to drain excess oil. Let cool slightly while you prep the glaze.

Make the Glaze

Melt chocolate and hazelnut spread together in a microwave-safe bowl in 20-second intervals, stirring until smooth. Stir in a pinch of flaky sea salt.

Dip and Finish

Dip each donut hole halfway into the glaze, letting excess drip off. Place on parchment paper and sprinkle with a tiny bit more sea salt if desired. Let the glaze set for 10-15 minutes.

Serve and Enjoy

Serve warm or at room temperature for maximum deliciousness. Pair with coffee or milk for the ultimate treat!

Nutrition Facts

Servings: 24 donut holes
Calories per serving: 120 kcal

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus 15 minutes for glaze setting)

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

These donut holes are a treat on their own, but here are some ways to make them even more special:

• Fresh Salads: Pair with a fruit salad of berries or citrus for a light, refreshing contrast to the rich glaze.
• Crusty Bread: Skip the bread—these are the star! Serve with a scoop of vanilla ice cream for a decadent dessert.
• Creamy Accompaniments: A cup of hot coffee, chai, or warm milk complements the chocolatey, nutty flavors perfectly.
• Vegetable Sides: Not needed here—these sweet bites are all about indulgence!
• As a Standalone: Pop these on a platter with a dusting of powdered sugar or extra sea salt for a fun, shareable treat.

Presentation matters! Arrange the donut holes in a pile on a cute plate or in mini cupcake liners for a party-ready look.

Additional Tips

Here’s how to make these donut holes even better:

• Prep Ahead: Make the dough up to a day in advance and refrigerate. Fry fresh for the best texture.
• Spice It Up: Add a pinch of cinnamon or espresso powder to the dough for a warm, cozy twist.
• Dietary Adjustments: Use a 1:1 gluten-free flour blend for gluten-free donut holes or vegan butter and milk for a plant-based version.
• Storage Tips: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat briefly in the oven to restore crispiness.
• Double the Batch: Double the recipe for a crowd or gifting. These are perfect for holiday trays or care packages.

FAQ Section

Q1: Can I substitute cocoa powder with something else?
A1: Cocoa powder is key for the chocolate flavor, but you can use carob powder for a caffeine-free alternative, though the taste will differ slightly.

Q2: Can I make these ahead of time?
A2: Yes! Fry the donut holes and store unglazed for up to 2 days. Glaze just before serving for the freshest look and taste.

Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat in a 350°F oven for 5 minutes to crisp up.

Q4: Can I freeze these donut holes?
A4: Yes! Freeze unglazed donut holes in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze fresh.

Q5: What’s the best way to reheat these?
A5: Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Microwaving can make them soggy, so avoid it.

Q6: Can I double the recipe?
A6: Definitely! Double the ingredients and fry in batches to avoid overcrowding the pot. Perfect for parties or gifting.

Q7: Can I bake these instead of frying?
A7: Yes! Bake at 375°F on a parchment-lined baking sheet for 10-12 minutes, though they won’t be as crispy as fried.

Q8: Are these donut holes kid-friendly?
A8: Absolutely! The chocolatey flavor and bite-sized shape are a hit with kids. Skip the sea salt in the glaze for a milder version.

Q9: Can I use a different glaze?
A9: Sure! Try a simple powdered sugar glaze, melted white chocolate, or even a cinnamon-sugar dusting for a classic twist.

Q10: Why are my donut holes greasy?
A10: Ensure the oil is at 350°F—too low, and they absorb oil. Fry in small batches and drain well on a rack or paper towels.

Conclusion

These Old-Fashioned Chocolate Donut Holes with Salted Chocolate Hazelnut Glaze are your new go-to for a sweet, indulgent treat that’s as fun to make as it is to eat. With their tender, chocolatey centers, crispy exteriors, and rich, nutty glaze, every bite is a perfect balance of comfort and decadence. Whether you’re sharing them at a party, gifting them to friends, or keeping them all to yourself (no shame!), these donut holes are sure to bring joy. So heat up that oil, grab your ingredients, and get ready to pop some pure, chocolatey bliss!

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