in the kitchen: baked donut holes

A couple weeks ago, I stumbled across HiLine Coffee on Twitter. It didn't take long (after visiting their website) before my cart was full and I was checking out with craft espresso pods for my Nespresso. (Insert happy dance here) After drinking Nespresso for years, but preferring the taste of small batch roasted, craft espresso, I knew I was going to love HiLine.

Long story short, the pods arrived on a Saturday night, meaning I would try them on Sunday morning. I woke up Sunday morning and knew that that I couldn't try the espresso with my typical breakfast, scrambled eggs (exciting, I know.) So, I opted to make donuts holes at home. and gosh. they were so. good.

baked donut holes

Oh, and I loved the espresso. (Of course my favorite pod turned out to be my least favorite spot in the city, Times Square.) I'd highly recommend snagging a box of pods for yourself and whipping up these donuts- asap. 

hiline coffee pods

Baked Donut Holes

  • 3/4 cup plus 1 tablespoon self-rising flour
  • 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar (plus more for dusting the donuts)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons (1 ounce) unsalted butter 
  • 1/4 cup whole milk, scalded
  • 1/4 cup whipped ricotta (To whip the ricotta, place it into a a food processor and add 1 tsp water and whip till smooth and fluffy.)
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

1. Preheat the oven to 350°F. Lightly grease a muffin pan. ( I use Crisco.) 

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use a pastry cutter to cut it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, ricotta, vanilla, and egg and stir until just combined. Do not over-mix or your doughnuts may be rubbery.

baked doughnut holes

3.  Spoon mix into a plastic bag and cut off one tip to make a piping bag.  Fill each muffin cup with about 1.5 tbsp mix, about the size of a small donut hole. Bake until doughnuts are a light golden brown and spring back when touched, about 6 minutes. Let cool slightly before removing from pan. Glaze as desired. I tossed mine in granulated sugar, but a million things could be added to the sugar to flavor the donut holes; lemon zest & rosemary, coco powder & cinnamon, so many fun options! 

4. Consume moments after tossing them in the sugar, when they are warm and delicious. :)