Es’s Cinnamon Glazed Donut Holes


For the donuts
1 cup plain 0% Greek yogurt (the only yogurt I had available, but you can use any yoghurt, even a vanilla yoghurt will do)
½ cup unsweetened coconut milk (regular milk will also do)
2 tablespoons vegetable oil
1 cup berry sugar
2 eggs
½ teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoon cinnamon


For the filling
1 ¼ cups Nestle Caramel treat (Dulce de leche will also do)


For the glaze
1 cup icing sugar
1 teaspoon vanilla extract
3-4 tablespoons milk


For the coating
½ cup light brown sugar (optional)
1 teaspoon cinnamon


For the donuts
Preheat your Cake Pop Machine.
Using a hand mixer beat together yogurt, milk, oil and sugar. Then add eggs and vanilla. Beat and blend well
In a separate bowl, mix together the dry ingredients and slowly add to wet ingredients (1/4 of the dry ingredients at a time), making sure to have a nice smooth mixture. The batter will be thick.
Use a piping bag (Ziploc bag will also work) with tip cut off to fill each well with batter (see image).
Bake for ± 4-5 minutes till golden brown or until toothpick inserted in center of donut comes out clean.
Place hot donuts on cooling rack.

For the filling
Inject caramel into each donut and set aside. You may wish to use a cupcake filler or as I did just squeeze it from a plastic salad dressing bottle.

For the glaze
In a small bowl sift icing sugar and mix with vanilla, and milk.
I only used 3 tablespoons milk, as you want the consistency to be runny, not thick. If you prefer you can add the additional milk.
Dip and roll each donut in the glaze, until the whole donut is covered and place back on the cooling rack until the glaze is dry, but sticky.
Bakers Tip:  Place some parchment paper below the cooling wire to catch the dripping glaze, as you will need that.

For the coating
I did not use the brown sugar, but if you do, combine the brown sugar and cinnamon and dip each donut (while still sticky with glace) into the mixture and roll around until all covered.
I left the donuts on the cooling rack, and only sprinkled with additional cinnamon (on both sides).
Once done, transfer to the fridge or freezer in order for the glaze to complete harden and set.

I just ❤ these little morsels, it’s so delectable, and not overly sweet (and baked thus without all the oil), due to the fact that I did not add the extra sugar with the coating, but if you prefer sweet sweet donuts, go for it.

This recipes yields 60 donut holes
Inspired by, recipe credit: The Sweet Chick

Dramatically modified, prepared, tried and tested by:  Esme Slabs

This entry was posted in Desserts, Treats: Sweet and Savory and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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