Christmas
Chocolate Donut Holes (Munchkins)
Popular on Food52
27 Reviews
Alex
May 11, 2022
Great recipe! but would recommend measuring out in grams rather than volume, especially if you've been having trouble with dough consistency. The conversions I used are below:
75 g sugar
40 g cocoa powder
120 g flour
30 g chocolate
(FYI this also works with gluten free flour blends! I used Cup4Cup and got great results.)
75 g sugar
40 g cocoa powder
120 g flour
30 g chocolate
(FYI this also works with gluten free flour blends! I used Cup4Cup and got great results.)
donnahobrien
March 8, 2021
My dough came out dry and crumbly and I know I followed the recipe to a T! HELP!!! ps: love all things Food52!
Kimberly M.
September 30, 2019
I do not know what I did but the dough in the refrigerator was wet and impossible to roll into balls. I followed directions very carefully. I'm so disappointed
Rachel Y.
November 13, 2016
Is it possible to use a non dairy substitute for the buttermilk? Typically I substitute coconut milk for dairy but wonder if these would still work. Thanks for your thoughts.
Beth
June 19, 2017
@Rachel York (I'm late to the party, but I didn't see your question answered below, so I figured I'd try to help you out.) I know soy milk will curdle like buttermilk if you add some lemon juice to it (like cow's does) and I've heard that some nut milks do and possibly oat milk. I don't know if you have allergies, but I can't attest experience-wise to anything but the soy, so here's a link that I found and thought might be helpful regarding plant based milk subs. They don't really cover buttermilk in the article itself, but it's got some good general information on how, when, and why to sub in different plant milks. I definitely recommend taking a look at the comments at the end since there's quite a few people who talk about different types of plant milks not specifically mentioned in the article, including a few buttermilk style subs. https://food52.com/blog/15105-the-best-non-dairy-milks-for-baking
Barbara M.
November 13, 2016
I vote for sprinkling a bit of coarse sea salt onto the donuts as the glaze dries.
Kendra
August 26, 2016
Just made these. Delicious! Only issue I had was that at 2-3 minutes at 360 the outsides of the donut was crispy which is not what I was going for. Maybe try 1 1/2 minutes?
Kelly P.
June 29, 2016
Hi Samantha,
I tried this recipe and when I took the dough out from the refrigerator, it came out very mushy and wet - which made forming the balls quite a hassle. Would extra flour make the dough less sticky next time? (Also wondering if it would make the munchkins thicker/more cake-like). Thank you for your help!
Kelly
I tried this recipe and when I took the dough out from the refrigerator, it came out very mushy and wet - which made forming the balls quite a hassle. Would extra flour make the dough less sticky next time? (Also wondering if it would make the munchkins thicker/more cake-like). Thank you for your help!
Kelly
Kris
November 29, 2014
These look great, I want to make them for my next family brunch. But would it be possible to bake them? Should I have to change the recipe?
Samantha S.
December 6, 2014
Hi Kris!
Good question. I never tested them baked. I think if you're interested in a baked doughnut recipe, you should start with a recipe developed with the oven in mind. It would be a little safer!
Good question. I never tested them baked. I think if you're interested in a baked doughnut recipe, you should start with a recipe developed with the oven in mind. It would be a little safer!
allthingsconsideredyummy
November 21, 2014
I'm about to make these but didn't see baking soda in the ingredients list. The instructions call for both soda and powder - are both required? If so, how much of soda? Thanks!
Samantha S.
November 21, 2014
Thank you, allthingsconsideredyummy! Clearly my cutting and pasting skills leave something to be desired. You should use 1/4 teaspoon soda in the recipe. Happy baking!
allthingsconsideredyummy
November 21, 2014
Amazing! Thank you so much for your super fast response!!
nutcakes
November 20, 2014
Well these were fun and easy to whip up. It's a good sized batch as the donuts expand a bit. They are pretty hefty and rich, though. I sort of wanted a milder donut hole. But I enjoyed. I never deep fry anything but because I could use a little pot I didn't have to use that much oil and I kept the oil temp on target so they were pretty greaseless for the end result.
Jennifer W.
November 19, 2014
I craved these when I was pregnant! Thanks for sharing can't wait to make them for my boys now.
MattieK
November 18, 2014
This might be a sacrilegious question, but I wonder long these keep for?
Samantha S.
November 18, 2014
Good question! I'm happy to report that they never lasted long enough for an official storage test. They're best the day they're made and I'd guess they'd be alright for another day or two stored in the air-tight container.
Jessica A.
November 17, 2014
What is the best type of oil to use?
Samantha S.
November 17, 2014
I used vegetable oil, but any neutral oil with a high smoke point will do.
Jessica F.
November 17, 2014
These are so yummy and SO chocolatey. I agree that their level of chocolate flavor is what sets them completely apart from every other chocolate doughnut hole you've ever had.
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