Chocolate-stuffed deep-fried doughnut holes

Everyone loves a nice hot glazed doughnut hole. Take them up a notch with chocolate on the inside.

I don’t know about you, but I could pop about 20 doughnut holes in my mouth for breakfast. The best part is how small they are compared with an actual doughnut. I’m also a huge fan of chocolate and decided to combine the both of them to make the BEST breakfast pairing.

Chocolate-stuffed doughnut holes recipe

Makes 22-24

Ingredients:

For the doughnut holes

3/4 cup whole milk
3 tablespoons water
2 tablespoons sugar, divided
1-1/2 teaspoons active dry yeast
3-1/4 cups flour
1/2 teaspoon salt
1/4 cup Crisco
2 large eggs, slightly beaten
1 cup Nestle chocolate chunks
Oil for frying

For the glaze

2 cups powdered sugar
4 tablespoons water

Directions:

For the doughnut holes

Place milk in a microwavable bowl and heat for 30 seconds. Remove and add water, 1 teaspoon sugar and yeast. Stir with a spoon and set aside for 10 minutes.
Add flour, rest of sugar and salt in a large mixing bowl.
Cut in the Crisco with a pastry blender or fork.
Add eggs and yeast to the flour mixture.
Mix on low to medium speed with a dough hook until you form a ball of dough.
Sprinkle some flour into a bowl and add dough. Cover with dish towel and place in warm spot for 1 hour.
Cut dough with sharp knife into 1 inch balls. Flatten the ball with your hands and place 3 to 4 chocolate chunks into the center. Pull dough over chocolate and roll back into a ball.
Place the balls on a baking sheet and let rise for an additional 20 minutes.
Add oil to a Dutch oven, making sure there is at least 1 inch of oil. Heat to 375 degrees F.
Add 3 to 4 doughnuts at a time, cooking until golden brown. (approximately 45 seconds).
Remove with a slotted spoon and place in glaze. Roll around and then place on a wire rack with baking sheet underneath.