Puppy Chow Doughnut Holes


Happy National Doughnut Day! Or is it National Donut Day? I prefer doughnut because it looks fancier but you can spell it however you want. I don't care. What I do care about are these chocolate peanut butter-glazed, chocolate powdered sugar-rolled, dark chocolate stuffed doughnut holes. They’re a play on muddy buddies. Or is it puppy chow? I still don't care. Whatever you want to call the snack that is Chex cereal covered in chocolate and peanut butter and coated in powdered sugar. These doughnut holes are that exactly, but instead of the cereal I used deep fried, bite-sized pieces of brioche. Muddy buddy doughnut holes. Puppy chow donut holes. Muddy buddy donut holes. Puppy chow doughnut holes. I literally could not care less what you want to call them or how you spell their name. As long as you have a plate full of these at some point in the day to celebrate this sacred holiday, I’m happy. 


Brioche dough-

2 cups of flour

2 tablespoons, plus 2 teaspoons of granulated sugar

2 teaspoons of dry active yeast

1 teaspoon of salt

2 eggs

1/4 cup of milk

7 tablespoons of butter, softened and cut into small cubes

1 cup of chocolate chips or 2 4oz chocolate bars, broken into small chunks

Chocolate peanut butter glaze-

2 oz of chocolate chips or chunks

2-4 tablespoons of milk or heavy cream

2 tablespoons of peanut butter

Cocoa powdered sugar-

1/4 cup of powdered sugar

2 tablespoons of cocoa powder


Brioche dough-

In the bowl of a stand mixer, combine the dry ingredients by putting the mixer on for 30 seconds or so with the paddle attachment.

Add the eggs and milk and keep beating until a dough comes together. Once it does, take off the paddle attachment and replace it with the dough hook. From here you can mix the dough on medium speed for 4 minutes or so. 

Putting the mixer on low speed, add the butter a few cubes at a time. Every time you add butter, let the dough mix for a minute or so. Once all the butter is added, let the dough mix even more until it is pulling away from the sides of the mixing bowl. 

Take the dough out of the bowl and place it on a floured surface. Gently form it into a ball and put it back into the mixing bowl and cover it with plastic.

Let the dough sit covered with a towel in a warm place for an hour so it can rise. Once the hour is up you can lightly punch the dough to deflate it. From here you can put it into the fridge overnight or you can let it rise for another hour, covered, and then it will be ready to use!

Gently rip ping pong ball-sized pieces of dough off the larger ball of brioche and flatten it out in your hand. Place a few chocolate chips or a chunk of chocolate in the center and seal the edges tightly with your fingers. Roll the dough back into a ball shape the best you can. Repeat until all the dough is stuffed with chocolate and rolled into balls. Use flour as necessary.

Add vegetable oil to a pot and make sure it's about 3 inches deep. Heat until the oil starts bubbling around the bottom of a wooden spoon when you stick it in. This usually takes me about 10-15 minutes. From there you can start dropping the dough balls into the oil and frying them on each side until they're golden brown, about 1-2 minutes on each side.

Once they're done frying, place the doughnut holes on a rack lined with paper towels to drain the excess oil. While they are cooling a bit, make the glaze and sugar.

Chocolate peanut butter glaze-

Heat the milk or cream in the microwave or over the stove until it starts to bubble up a bit.

In the meantime, place the chocolate in a bowl that is ideal for dipping and glazing the doughnut holes in. Add the dollop of peanut butter right on top of the chocolate.

Once the milk is hot, pour it over the chocolate and peanut butter and let it sit for at least a minute or two.

Finally, stir everything together until it is combined and smooth. 

Cocoa powdered sugar-

In a small and shallow bowl that you can use to easily roll the doughnut holes around in, mix together the powdered sugar and cocoa powder until uniform in color. 

Dip each glazed doughnut hole into this bowl and roll the hole around until it is completely coated with sugar. 

Now you can start assembling the doughnuts! Take the warm doughnut holes and dip them into the glaze, making sure they are completely coated in it.  

Start rolling them around in the cocoa powdered sugar until they are completely coated in that too.

Finally, you can eat these perfect little chocolate stuffed babies and celebrate National Donut/Doughnut Day the muddy buddy/puppy chow way.