Donut Hole – The Perfect Bite

Where did the donut hole come from?

The story goes like this Hanson Gregory He decided to cut out the center of the donut. That way, it won’t be raw in the middle and will be beautifully browned on the outside. Coffee shops began selling donut (doughnut) holes in the 70s to use resources more efficiently. I love zero-waste cooking, so mini donuts make a lot of sense. However, most donut holes are now made with dough balls.

donut hole materials

1. all-purpose flour – It got its name because it is the most versatile type of flour. Your favorite gluten-free all-purpose flour mix should work well.
2. granulated sugar As the sugar caramelizes, it adds sweetness and moisture, giving it a beautiful brown appearance.
3. baking powder Since no yeast is used, the result is fluffy sweet balls.
4. flavor – Just the right amount of salt balances the sweetness and enhances the flavor, while nutmeg adds a holiday touch. vanilla essence Adds friendliness and aroma.
5. milk A liquid used to make dough. It also contributes to its luxurious golden appearance.
6. egg As a binder, it gives the donut hole a rich, creamy taste.
7. melted butter It provides the fat that makes bread and cakes soft and melt-in-your-mouth.
8. oil Because frying requires heat. Peanut, canola, and vegetable oils are good choices.
9. glaze – Create an incredibly easy and versatile glaze using powdered sugar, milk, and vanilla extract.
10. cinnamon sugar – If you like, mix ground cinnamon and granulated sugar and roll the hot donut holes instead of glazing them.

How to make a donut hole

donut hole dough

• dry ingredients – In a medium bowl, combine the dry ingredients, including flour, granulated sugar, baking powder, salt, and nutmeg. (Photo 1)
• wet ingredients – In a medium bowl, whisk together the milk, eggs, and vanilla. Add melted butter and mix well. (Photos 2-4)
• Combine dry and wet ingredients – Add the dry ingredients to the liquid mixture until all ingredients are thoroughly mixed. Let’s set it aside. (Photos 5-6)

fry donut holes

• prep oil – Fill a medium saucepan with at least 3 inches (5cm) of oil. Note: Too little oil will make the donut hole flat.
• heat up to 375℉ (175℃). A thermometer confirms that the oil has reached the desired temperature. While heating, line a plate or baking sheet with paper towels so water can drain from the fried donut holes.
• fry – Once the oil temperature reaches 175°C, reduce the heat to medium-low and start frying. Scoop 1 to 2 tablespoons of the batter with an ice cream scoop or spoon and gently drop it into the hot oil in batches to avoid clogging the pan. If you use too much at once, the oil will cool down too much, resulting in sticky sweets. (Photo 7)
• flip – Fry for a few minutes, 1-2 minutes or until golden brown on one side. Flip the dough balls and fry for another 1-2 minutes, or until the other side is golden brown and the holes are cooked through. (Photo 8)
• drain – Use a large slotted spoon or skimmer to remove the holes from the donuts. I usually place it immediately on a paper towel to absorb any excess oil before transferring to a plate. Do a taste test before moving on to the next batch of donuts.
• Continue Mix the remaining dough until all the dough is fried.
• finish – If you are applying glaze, prepare the glaze while the donut holes are cooling. If using cinnamon sugar, roll them in the cinnamon-sugar mixture while hot so the sugar sticks. enjoy.

glaze

• whisk Combine powdered sugar, milk, and vanilla in a small bowl and mix until smooth and drizzled. Adjust the consistency by adding a little powdered sugar or milk to get a thick but pourable glaze.
• drizzle Spread the glaze over the warm donut holes or dip them in the glaze to coat them. Place on a wire rack until the glaze is set. Serve hot.

cinnamon sugar

• combine – In a small bowl, mix together the granulated sugar and cinnamon.
• roll Immediately after removing the donuts from the heat, dip them in the cinnamon sugar mixture. serve.

Recipe tips and notes

1. Add pumpkin spice and nutmeg to make Christmas-flavored donut holes
2. Instead of eggs, use medium-mashed bananas or 1/2 cup (8 tablespoons) applesauce.
3. Don’t waste oil. Cool, strain and store in a plastic or glass jar for next time. Can be used up to 8 times depending on temperature.

How to prepare and store

These are best fresh, but you can also make them ahead of time and store them in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for 3 to 4 months. Same goes for leftovers (if you have them 😉).

How to enjoy donut holes

My first reaction is, and always will be, like a steaming hot cup of coffee. pumpkin spice latte. If you want to drink cold coffee on a hot day, give it a try. blended thai iced coffee. However, I think there are many people in the world who drink tea, so chai tea latte Perfect choice. My son’s favorite pairing is a tall, cold glass of milk or a cup of hot chocolate.

Bite-sized sweets that are easier to try

1. No-bake cheesecake part-time job
2. shortbread cookies
3. beignets
4. chocolate puff puff
5. madeleine

by Imma

See how to make

This blog post was originally published in April 2021 and updated with additional tips, new photos, and videos.