Nutty glazed donut holes {yeast-free!}

By | November 14, 2013


What would you do if you had hazelnuts, almonds, pecans, and peanuts, but none in large enough quantities to use in a recipe that featured them? Well, I made nutty glazed donut holes. All of the nuts’ flavors are there, but they’re equal players, and the result is a cohesive nutty-ness that works beautifully in glazed cake donuts.

They’re soft and sweet like any successful donut (dingdingding). So what sets them apart? The sophistication. Nuts that are given a boost of cinnamon and nutmeg are bound to do that, really. Especially in donut form, and especially when you finish them with glaze and a sprinkling of nuts that sit like a crown up on top.

I’ll be the first to tell you that making donuts is a project, and because of that, it isn’t something I do often. It’s a fun one, though, and when Chanukah comes, there’s no better project to be doing.

This post contains an affiliate link. If you buy something on Amazon through these links — anything, not just what I link to in this post — a (very) small portion of your purchase helps support More, Quiche Please. Thank you!


Gidi on November 14, 2013 at 12:08 pm.

Urgent – do you have these right now in your home?


Tali Simon on November 14, 2013 at 12:20 pm.

Finished them yesterday. (Oops.)


RD on November 16, 2013 at 11:43 pm.

Is this the candy thermometer you used? The Taylor ones have really bad reviews on amazon…


Tali Simon on November 17, 2013 at 10:08 am.

My thermometer looks exactly like this, but the brand is AccuTemp, which I couldn’t find on Amazon. I was recommending candy thermometers in general more than that one in particular. Thanks for pointing it out.


RD on November 17, 2013 at 11:39 am.

You bought it here in Israel?


Tali Simon on November 17, 2013 at 2:52 pm.

Mine is from Canada, but I definitely know of people who bought theirs here.


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