Doughnut holes are much easier to make than the classic doughnut. They are easy to shape and have lots of different variations to play with. This recipe is for the classic powdered sugar coated doughnut holes, but other favorites include cinnamon sugar coating and chocolate glazes (directions at the bottom).
• 1 1/4 cups unbleached flour
• 1/3 cup sugar
• 2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons melted butter
• Vegetable oil
• 1/2 cup confectioners’ sugar (optional topping)
In a mixer bowl, combine flour, sugar, baking powder, nutmeg and salt. Add milk, egg and melted butter and mix until the ingredients are well combined. Then in a large skillet (or medium pot), heat the vegetable oil, making it about 2 inches deep. Use a fry thermometer to heat the oil to about 375 degrees F, keeping it around there for each time you put in dough to fry. When oil is at the proper temperature, place 5-6 dough balls at a time into the skillet (each 1 tablespoon in size). Fry on each side for about 1 minute (2 minutes total). Remove the doughnuts from the oil (carefully) and place them on paper towel to absorb excess oil. Using a fork, place and roll doughnut in the confectioner’s sugar coating all over. If you want to change it up, mix 1/4 cup of white sugar and 3 tablespoons of cinnamon sugar, and make yourself a cinnamon sugar donut! Place on cooling rack and serve warm.
For added flavor and deliciousness, try a jam filling. Fill a pastry bag with your favorite jam or jelly. Poke a small hole in the side of the doughnut hole and squeeze a small amount of jam in the center of the hole using a small tip. Coat with confectioners’ sugar if desired and serve warm.
If you want to get really fancy, try a chocolate glaze. It's a little more work, but the outcome is well worth it.
• 1/2 cup unsalted butter
• 1/4 cup whole milk warmed
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces bittersweet chocolate, chopped
• 2 cups confectioners’ sugar
In a medium pan over medium heat, combine butter, milk, corn syrup and vanilla. Heat until the butter is melted. Turn the heat down, add chocolate, and stir until melted. Take pan off of heat and add the confectioners’ sugar, stirring until smooth. Dip the doughnuts in the mixture immediately and let the glaze set for 30 minutes before serving.