We’ve reached that time of the year when the conversations anywhere you go revolve around one thing, and one thing only: I need to get bikini body ready! Well news flash, if you’re still not there yet, it’s too late, and it’s not happening, so let it go.
Now that that’s out of the way, we can move on to the important things.
You know those little treats you can get at Tim Horton’s, or krispy kreme, that have all the goodness of a donut but with less guilt?
Normally, I’m sure you know, donut holes are the remains of donuts. What’s poked out of the round dough. These donuts have most likely been rising or hours which kinda opposes the whole “ready in 10 minutes” label. But trust me, I’m not one to falsely advertise a recipe.
Let’s just focus on the holes. There are some shortcuts we can take that get us really close to the real deal in a fraction of the time.
A few simple ingredients plus 30 minutes of your time yields homemade glazed doughnuts holes. They pretty much encompass everything you want in a doughnut hole: soft, doughy center, slightly crisp exterior and sticky sweet glaze.
10-Minute Doughnut Holes
- For the doughnut holes:
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 1/2 teaspoons baking powder
- 2 Tablespoons sugar
- 2 cups all-purpose flour
- 1 large egg
- 1 cup milk
- 5 cups vegetable oil, for frying
- For the glaze:
- 1 1/2 cups confectioners’ sugar
- 3 to 4 tablespoons whole milk
- 2 teaspoons vanilla extract
- For the Filling (Optional, but there’s no harm in going the extra mile!)
- Equal parts chopped chocolate and heavy cream
Make the glaze:
Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
- Make the doughnut holes:
- Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Line a baking sheet with paper towels.
- In a small bowl, whisk together the milk and the egg.
- In a separate medium bowl, whisk together the flour, sugar, cinnamon, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
- Once the oil is hot enough (you can test it by dropping a tiny dollop of the batter), use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan since the batter expands in size, so go for 4 holes per batch.
- Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off.
- Once slightly cooled, heat the chocolate and cream in the microwave for 30 seconds, and still till smooth. Let it cool for a few minutes, put the ganache in a piping bag, and pipe them into the doughnut holes. I also did some with apricot jam.
The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don’t have a small ice cream scoop, you can use two small spoons (like I did) to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
Bon Appetit 🙂