Sunday, August 23, 2015

Powder Sugar Donut Holes


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My favorite part of a glazed donut is the donut hole.  So when I saw this donut hole recipe on the Internet I knew I had to make them.  Especially since they did not require yeast or for the dough to rise.

One of these days I am going to tackle a yeast donut recipe.  The donut holes reminded me of funnel cakes that you have at festivals and fairs.  When I was mixing up the batter it made me think of pancakes.  These little gems sure are tasty!

Powder Sugar Donut Holes
slightly adapted from King Arthur Flour

Doughnut Batter

1 cup milk
1 egg
1/4 cup butter, melted
2 cups flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt

Heat 5 cups oil in skillet or pan.  You want the oil to be at least 1 inch deep.  It is ready when it reaches 350 degrees

In a mixing bowl mix all dry ingredients, set aside.  Mix together the milk and egg.  Add the milk/egg mixture to the dry ingredient and mix briefly.  Add the melted butter stirring to make a thick/soft dough batter.

When the oil has come up to temperature, use a cookie scoop (or spoon) to drop balls of batter into the hot oil.  Fry the donut holes for 2 minutes on the first side or until they are a deep brown.  After 2 minutes turn the holes over and fry for an additional 2 minutes.  Transfer the donut holes to a baking sheet lined with paper towels to drain and cool.

After cooling, place 1 cup powder sugar and a bowl and toss donuts in to coat....enjoy!