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!
