Doughnut Holes are a delightful and irresistible treat, offering all the deliciousness of doughnuts in bite-sized form. These little morsels are perfect for those who want the sweet, tender goodness of a doughnut without committing to a whole one. Fried until golden and fluffy, then rolled in sugar or glazed, doughnut holes make an excellent snack or dessert that’s sure to satisfy any sweet tooth. They are especially popular at parties and gatherings, where they can be enjoyed casually among friends and family.
Ingredients:
- 1 cup milk, warmed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs, beaten
- 1/3 cup unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Vegetable oil, for frying
For the coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon (optional for cinnamon sugar variety)
- Or your choice of glaze (vanilla, chocolate, etc.)
Directions:
- Prepare the yeast mixture:
- In a small bowl, combine the warm milk, granulated sugar, and yeast. Stir gently and let sit for about 5 minutes, or until the mixture is frothy and bubbly.
- Mix the dough:
- In a large bowl, combine the frothy yeast mixture with the beaten eggs and melted butter. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
- First rise:
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the doughnut holes:
- Once the dough has risen, punch it down and turn it out onto a floured surface. Pinch off small pieces of dough and roll them into balls about the size of a golf ball.
- Heat the oil and fry:
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully drop the dough balls into the hot oil, cooking in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Coat the doughnut holes:
- If using sugar for coating, mix the granulated sugar and cinnamon in a shallow bowl. While the doughnut holes are still warm, roll them in the sugar mixture until well coated.
- If using glaze, let the doughnut holes cool slightly before dipping them into your prepared glaze.
- Serve and enjoy:
- Serve the doughnut holes warm or at room temperature. They are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Doughnut Holes are not only a fun and tasty snack but also a wonderful way to enjoy the experience of making and eating doughnuts without the need for special equipment.
