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Donut Hole Bread

Donut Hole Bread! Time for a delicious breakfast treat – or just a treat. Either way, get the ingredients this week and get to work on Friday night – then bake up on Saturday morning.
Prep Time8 hours
Cook Time35 minutes
Total Time8 hours 35 minutes
Course: Baking
Cuisine: American
Servings: 10 people
Author: Ali

Ingredients

  • Donut Holes
  • 1 pack of dry yeast
  • 1 and 1/4 cups of heavy whipping cream
  • 1/3 cup of salted butter
  • 6 teaspoons of white and brown sugar
  • 2 eggs
  • 1 teaspoon of salt
  • 1 tablespoon of corn starch
  • 2 cups of flour and brown rice flour
  • 1 cup of cake flour
  • Caramel Sauce
  • 1/2 of salted butter
  • 1 cup and 1 tablespoon of brown sugar
  • 3 1/2 tablespoons of heavy whipping cream
  • Topping
  • 1/2 cup of salted butter
  • 1 cup of sugar
  • 5 teaspoons of ground cinnamon
  • 1 cup of pecan pieces

Instructions

  • Activate the yeast according to the directions.
  • Warm the cream with the butter until it reaches 120F.
  • Mix the cream/butter mixture with the sugars, eggs, salt, and 1 cup of each flour.
  • Next, beat on medium for 3-4 minutes. Once combined, slowly add in the remaining cups of flour.
  • Kneed the dough for 5-6 minutes. Then, place in a buttered bowl and store in the fridge for 8 hours or overnight.
  • The next morning, melt the butter and mix together the cinnamon and sugar. Roll into 1 inch donut holes.
  • Then, dip each donut hole in the melted butter then in the cinnamon and sugar mixture. Fill your bunt pan as you go. Once the bunt pan is 1/2 full, pour in 1/2 the pecan pieces.
  • Finish rolling the donut holes and then top with the remaining pecan pieces.
  • Melt the butter on medium heat. Add in the sugar and stir until it's dissolved, then add in the heavy cream. Keep stirring for 3-5 minutes until it's a caramel sauce.
  • Pour 1/2 the caramel sauce over the bunt pan. Bake at 350 degrees for 30-35 minutes. Then, flip the bunt pan over and release the donut hole bread. Top with the remaining caramel sauce.