Doughnut Holes With Sugar Glaze And Whatever Toppin

Name: Doughnut Holes With Sugar Glaze And Whatever Toppings Make You Happy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts vegetable oil; 2 packets active dry yeast; 3 1/2 tablespoons granulated sugar; 1 egg, lightly beaten; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1/4 cup plus 1 tablespoon butter, melted; 2 1/2 cups all-purpose flour, plus more for rolling; 8 bamboo skewers; 1/4 cup whole milk; 2 teaspoons vanilla extract; 2 cups powdered sugar, sifted; Decorations of your choice (we like shredded coconut, multicolored sprinkles, and chopped peanuts)

Servings: persons

5 quarts vegetable oil
2 packets active dry yeast
3 1/2 tablespoons granulated sugar
1 egg, lightly beaten
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 cup plus 1 tablespoon butter, melted
2 1/2 cups all-purpose flour, plus more for rolling
8 bamboo skewers
1/4 cup whole milk
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Decorations of your choice (we like shredded coconut, multicolored sprinkles, and chopped peanuts)

1
Preheat oil in a large pot over medium-high heat.
2
Place 1 cup warm water in a bowl and sprinkle with yeast and granulated sugar. Allow mixture to bubble and then add egg, vanilla, cinnamon, nutmeg, salt, butter, and flour. Knead mixture until a smooth dough forms, about 7 minutes.
3
Place dough in a greased bowl, cover with a damp cloth, and place in a warm dry area. Let rise 30 minutes.
4
Punch down risen dough and roll out 1 inch thick on a floured surface. Using a small circle cutter, cut out holes and place them on a greased baking sheet. Cover with a damp cloth and let rise another 30 minutes.
5
Meanwhile, make the glaze: Combine milk and vanilla in a small saucepan and bring to a simmer. Remove from heat and whisk in powdered sugar until smooth. Set aside and let cool slightly.
6
Once oil reaches 365u00b0F, carefully drop in doughnut holes, a few at a time, and fry on each side 4 to 5 minutes, or until golden brown. Drain on paper towels.
7
Dip each doughnut hole in glaze and roll in decoration of choice. Place on a cooling rack and let glaze set. Skewer each on a bamboo skewer and serve.

1829

kcal

Calories

140

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 quarts vegetable oil, 2 packets active dry yeast, 3 1/2 tablespoons granulated sugar, 1 egg, lightly beaten, and more.

Yes, Doughnut Holes With Sugar Glaze And Whatever Toppings Make You Happy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Doughnut Holes With Sugar Glaze And Whatever Toppings Make You Happy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions