Whole Wheat Baked Donut Holes


1 cup warm milk
3 tbsp. active dry yeast
3 eggs
1 1/2- 2 cups whole wheat flour
3 tbsp. sugar
1 tbsp. vanilla
1/4 cup melted butter
pinch of salt
cinnamon sugar & melted butter for topping

Whisk warm milk and yeast in a standing mixer until dissolved.
Whisk in 1/2 cup of the flour.

Let sit for 10 minutes.

Whisk in eggs, vanilla, salt and sugar. Whisk in butter.

Slowly add the remaining flour little by little until the dough comes together and pulls away from the sides

The dough will be a bit sticky, as long as it forms a ball this is ok.
Put in a greased bowl and let rise for 1 hour or until doubled in size.
Put in the fridge or freezer if it is too sticky to handle, I found that 20 minutes in the freezer worked wonders.

Roll of on a floured surface 1/4 inch thick.

Use a cookie cutter or measuring cup ( like me) to cut into small circles about 1.5 inches.

Place on a cookie sheet and let sit for about half hour until it double in sizes again.

Bake at 350 F for about 10 minutes, do not overcook, these cook quickly and only need a bit of baking to retain their fluffy insides.

Melt butter in a bowl and put cinnamon sugar in another bowl.
Brush donut holes with butter and drop in cinnamon sugar bowl until coated.