Picture a scrumptious, circular donut. Now, gaze at its center—spot a hole? Not quite! Donut Holes are akin to puzzle pieces that have gone missing. When creating ring-shaped donuts, bakers employ a special cutter to remove the middle part, resulting in a hole. Rather than discarding these little circles, they’re cooked to perfection, giving birth to the much-loved donut holes!
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Donut holes are heavenly little bites, perfect for popping into your mouth. Resembling mini-donuts, they boast a crispy exterior and a fluffy interior. Beloved for their ease of sharing, they come in a variety of flavors like chocolate, cinnamon, and fruity options, making them a hit with friends and family.
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Why You’ll Love This Recipe
- Anytime Treat: Donut holes can be made whenever you crave them, offering a flexible and delightful snack option.
- Weekend Family Fun: Ideal for weekend activities, making donut holes can become a family affair, complete with creative decorations like sprinkles or glaze.
- Party Favorites: These bite-sized delights are perfect for livening up any celebration, from birthday parties to sleepovers, adding a fun and tasty element.
Recipe Ingredients
- Flour: The base ingredient, providing structure to the dough.
- Sugar: Adds sweetness and enhances flavor.
- Baking Powder: A leavening agent that helps the dough rise.
- Salt: Enhances overall flavor balance.
- Cinnamon: Adds a warm, spicy note.
- Nutmeg: Contributes a sweet, nutty essence.
- Shortening: Gives the dough a tender texture.
- Milk: Moistens and enriches the dough.
- Oil for Frying: Used for cooking, giving a crispy exterior.
Popular Substitutions and Variations
- Sugar Variations:
- Brown Sugar: Offers a deeper, caramel-like sweetness.
- Honey or Maple Syrup: Natural sweeteners for a different flavor profile.
- Alternative Fats for Frying:
- Coconut Oil: Provides a subtly sweet flavor.
- Canola or Vegetable Oil: Neutral oils that are good for frying.
- Add-Ins and Toppings:
- Chocolate Chips or Cocoa Powder: For chocolate lovers.
- Fruit Bits: Like apple or banana, for a fruity touch.
- Sprinkles, Glazed Icing, or Powdered Sugar: For decorative and sweet finishes.
How To Make Donut Holes
- Mix It Up: In a big bowl, mix flour, sugar, baking powder, salt, cinnamon, nutmeg, shortening, and milk with an electric mixer.
- Beat Well: Keep mixing for 2 minutes until creamy.
- Add Flour: Slowly put in more flour until dough is soft but not sticky.
- Roll and Cut: Sprinkle flour, roll dough, and cut out holes.
- Heat Oil: Warm oil in a pan to 350°F (175°C).
- Fry Time: Put holes in oil, fry 1 minute each side.
- Lift and Rest: Use spoon to take them out, rest on paper towels.
- Get Fancy: Roll in cinnamon-sugar or dip in glaze.
Frequently Asked Questions
They are best eaten fresh, typically within 24 hours of making them. However, they can be stored in an airtight container for a couple of days.
Neutral oils with a high smoke point, like canola or vegetable oil, are best for frying to get a crispy exterior without any added flavor.
Yes, with the right substitutions, such as gluten-free flour or dairy-free milk, you can make gluten-free or vegan donut holes.
Expert Tips
- Make sure that the oil remains at a consistent temperature while frying. Too low and the doughnut holes will be greasy; too high and they might burn or remain uncooked inside.
- It’s recommended to fry a test doughnut hole first to ensure the oil is at the right temperature and to gauge cooking time.
- The donut holes are best consumed fresh but can be stored in an airtight container for up to 2 days.
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Donut Holes
Ingredients
- 3 ½ cups all-purpose flour divided
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons shortening
- ¾ cup milk preferably whole or 2%
- Oil for frying canola or vegetable oil
- For Coating
- Cinnamon and sugar mixture
- Glaze recipe below
Instructions
- In a large mixing bowl, beat together 1 ½ cups of flour with the sugar, baking powder, salt, cinnamon, nutmeg, shortening, and milk. Use an electric mixer to ensure the batter is smooth and well combined.
- Continue beating the mixture for 2 minutes until it’s creamy and well-mixed.
- Slowly stir in the remaining 2 cups of flour until the dough comes together. It should be soft but not too sticky.
- On a well-floured surface, roll out the dough to about ½-inch thickness. Use a doughnut hole cutter or a small round cutter to cut out doughnut holes. Re-roll the scraps and continue cutting until all the dough is used up.
- In a deep frying pan or pot, heat the oil to 350°F (175°C). Use a candy or frying thermometer to ensure the oil maintains its temperature. The oil should be deep enough for the doughnut holes to float while frying.
- Carefully drop the cut doughnut holes into the hot oil, making sure not to overcrowd the pan. Fry them for approximately one minute on each side or until they are golden brown.
- Once fried, remove the doughnut holes using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly.
- While they’re still warm, either roll the doughnut holes in a mixture of cinnamon and sugar or dip them into the glaze. Let them sit for a few minutes to allow the glaze to set, if using.
- Glaze (optional):
- 2 cups powdered sugar
- 4-5 tablespoons milk or water
- 1 teaspoon pure vanilla extract
- Whisk all the ingredients together in a bowl until smooth. Adjust the amount of milk or water to achieve the desired consistency.
Notes
- Ensure that the oil remains at a consistent temperature while frying. Too low and the doughnut holes will be greasy; too high and they might burn or remain uncooked inside.
- It’s recommended to fry a test doughnut hole first to ensure the oil is at the right temperature and to gauge cooking time.
- The doughnut holes are best consumed fresh but can be stored in an airtight container for up to 2 days.
Ambre Rae Chevalier
Can I substitute butter for the shortening or is there an alternative fat?
Melissa Griffiths
Yep!