Powdered Donut Holes
Ingredients
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nonstick cooking spray
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¾ cup all-purpose flour
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2 tablespoons corn starch
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½ teaspoon baking powder
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½ teaspoon ground nutmeg
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¼ teaspoon ground cardamom
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¼ teaspoon salt
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Lightly coat the mini muffin pan with nonstick cooking spray.
nonstick cooking spray
mini muffin pan
Whisk together dry ingredients
In a medium bowl, whisk together the flour, corn starch, baking powder, nutmeg, cardamom, salt and baking soda. Set aside.
medium bowl
whisk
measuring cups
measuring spoons
¾ cup all-purpose flour
2 tablespoons corn starch
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon salt
⅛ teaspoon baking soda
Mix wet ingredients
In a small bowl or liquid measuring cup, whisk together the milk, sour cream, and vanilla until combined and smooth.
liquid measuring cup
3 tablespoons whole milk
3 tablespoons sour cream
½ teaspoon vanilla extract
Cream the butter and the sugar
Add the butter and sugar to a large bowl. Whisk vigorously until the butter and sugar are smooth and creamy.
4 tablespoons unsalted butter
⅓ cup sugar
large bowl
Add the egg yolk
Add the egg yolk and whisk again until fully combined.
1 large egg yolk
Start incorporating the dry and wet ingredients
Using a rubber spatula, gently fold ⅓ of the dry ingredients into the batter. The batter will be very thick. Stop mixing when the dry ingredients are about 90% incorporated. Add ½ of the milk mixture and continue to fold until just incorporated.
spatula
Finish adding the dry and wet ingredients
Repeat with another ⅓ of the dry ingredients, followed by the remaining milk mixture. Add the remaining dry ingredients and fold just until the dry ingredients are no longer visible. The batter will be very thick, but do not overmix.
Fill the mini muffin pan
Using 2 spoons or a 1 tablespoon cookie scoop, divide the batter evenly between every well of the mini muffin pan, a little less than 1 tablespoon per well. The wells will be about half full. Using your fingertip dipped in water, gently flatten and smooth the top of the batter in each well.
2 spoons
small bowl
water
Bake the donut holes
Place the mini muffin pan on the middle shelf of the oven. Bake the donut holes for 11 minutes, until the tops spring back when poked and an inserted skewer comes out with a few moist crumbs attached. June will notify you when the donut holes are ready.
Cool the donut holes
Remove the donut holes from the oven and let cool in the pan for 5 minutes. Invert the muffin pan to release the donuts. You may need to use your fingers to help release the muffins from the pan, but they should come out fairly easily. Let the donut holes cool until just barely warm.
Add the powdered sugar
Add the powdered sugar to the large resealable bag. Add the barely warm donut holes to the bag and seal the bag. Shake the bag gently to help coat the donut holes in the powdered sugar.
1 cup powdered sugar
resealable plastic bag
Serve
Serve the donut holes right away. The donut holes will keep for 2 days at room temperature. Store in an airtight container with extra powdered sugar, then shake to coat them again before serving any leftovers.