Easy Homemade Glazed Doughnut Holes
When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield24 Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar1 1/2 cups confectioners' sugar
- 3 1/2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/4 cup sweetened flaked coconut
- 1 cup optional semisweet chocolate chips to drizzle
- 5 cups vegetable oil, for frying
- 1 cup milk
- 1 large egg
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted
Preparing the Glaze
- Sift the confectioners’ sugar into a medium bowl.
- Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth.
- If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk.
- Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Preparing the Doughnut Holes
- Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
- In a small bowl, whisk together the milk and the egg.
- In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
- Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly’s Notes.)
- Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.