Donut Holes

These fluffy donut holes are perfect for breakfast, or any occasion! My grandmother, a too-good ‘chef’ (she cooks for our family) rated these donut holes as “10x better than Dunkin Donuts”. I don’t blame that rating one bit- these cinnamon sugar-coated pieces of deliciousness are too addicting, and I know you’ll love these!

These donuts are made from a very easy dough, and deep-fried. You can roll them in a glaze, cinnamon sugar, or even powdered sugar- whatever you want! This recipe only takes about 30 minutes and it makes a perfect breakfast or dessert.

These also have no yeast, so can be made whenever you feel like it 🙂

Here are some tips for before you get started:

• Dry off the donut holes after frying so they don’t soak up too much nasty grease! “Do-nut (hahaha) worry”, they will still stick to your cinnamon sugar (or topping) without the oil.
• Add some of your favorite spices to this! I usually just add the cinnamon but in some cases I have added pumpkin pie spice, apple pie spice, and much more!
• Make sure your oil it hot. If it is not hot enough, the donuts will soak up too much oil. They cook fine, so make sure that you give it a temperature hot enough to quickly cook them.

Ingredients:

• Canola oil for frying
• 2 cups of flour
• 3 tablespoons of granulated sugar
• 1 tablespoon of baking powder
• 1/8 teaspoon of salt
• 5 tbsp of cold butter, cubed
• 3/4 cup of whole milk
• 1/4 teaspoon of ground cinnamon
• For a cinnamon sugar topping: 1/2 cup of granulated sugar + 3/4 teaspoon of cinnamon
• For a glaze: 1 1/4 cup of powdered sugar + 1 1/2-3 tablespoons of cream

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon/spices, and salt. Cut the butter into the flour mixture by hand, with a pastry cutter, or with a fork until it resembles coarse crumbs.
2. While you make the dough, heat 2 inches of oil in a medium pot. I would recommend using a digital thermometer to keep the oil at a great temp. Heat until it reaches 365 F.
3. Add the milk and stir well until a nice, cohesive dough forms. You should knead it for about a minute to combine all the flour. If it is sticky (to the point where it is unworkable), add more flour a teaspoon at a time. If it is too dry, add more milk a teaspoon at a time. However the measurements provided are accurate unless you under/over measure your flour.
4. Roll the balls into tablespoon sized balls. Place on a plate ready to fry.
5. Once your oil reaches the exact temperature, fry the balls of dough. I would recommend frying only 4-5 at a time. I usually have to fry each side of the donuts for 2-3 minutes. Fry each side until browned.
6. Place the finished fried donut holes on a paper towel lined plate. Once patted dry, roll in your desired topping, cool, and enjoy!!

Thanks for reading 🙂