Filled Donut Holes

This recipe is from my donut recipe. Instead of cooking the batter in a donut pan I decided to cook them in mini muffin pans so I could fill them! These donuts are either  filled with cookie dough, strawberry jelly, or a reese’s peanut butter cup.

 

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Ingredients:

  • 1 cp. flour
  • 6 T. sugar
  • 1 tsp. baking powder
  • 4 T. vanilla or plain Greek Yogurt
  • 2 T. milk (I use vanilla almond milk)
  • 1 egg
  • 1/2 t vanilla extract
  • 1 T butter, melted

Glaze

  • 1/2 cup powdered sugar
  • 2 T milk
  • (You can add more sugar or more milk to make the glaze thicker.)

Directions:

  1. Preheat oven to 325 degrees.
  2. Spray mini muffin pan with non-stick spray.
  3. In a large bowl, mix together flour, sugar, and baking powder.
  4. In a small bowl, whisk together yogurt, milk, egg, vanilla, and melted butter.
  5. Slowly mix wet ingredients into dry until fully combined but don’t over mix. The dough will be pretty thick.
  6. Spoon the dough into the mini muffin pan only filling 1/2 full and place the reese’s peanut butter cup in the middle then place dough on top. These can be filled with any filling. For a liquid filling like jelly or cookie dough, fill the mini muffin pan 3/4 full.
  7. Bake 8-10 minutes until the donuts are golden brown and they spring back when touched.
  8. Remove the muffins and place on a cooling rack for 5 minutes.
  9. Using a small-medium star tip and a piping bag, fill the bag with jelly and stick into the side of the muffin squeezing until the muffin puffs up. You can repeat this process for the cookie dough.
  10. In a small bowl, mix the powdered sugar and milk until the glaze is thick.
  11. Once the muffins are cool, dip the tops into the glaze and place back onto the cooling rack to dry.
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