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Best Homemade Doughnut Holes

best-homemade-doughnut-holes
best-homemade-doughnut-holes

Best Homemade Doughnut Holes Recipe

Here’s how to make the Best Homemade Doughnut Holes. The excellent heat retention of a cast-iron skillet makes it the ideal vessel for frying, since it can keep the oil nice and hot. So we naturally turned to our 12-inch skillet for our simple drop doughnut recipe. For quick, tender cake-style doughnuts simply drop generous spoonfuls of batter into the hot oil, creating doughnut holes.

Frying in a skillet allows a minimal amount of oil. This method does require us to turn the doughnuts to ensure to ensure a complete cook but the benefits of using less oil were well worth it. The perfect ratio of flour to baking powder produced batter that was light but not the least bit bitter-a problem with many chemically leavened baked goods. All-purpose flour provides the doughnuts the right amount of structure, and just 2 tablespoons of butter and a small amount of milk added richness and tenderness without weighing the batter down. The most important factor in preventing greasy doughnuts is to cook them at the right temperature – between 350 and 375 degrees while cooking each batch. A dusting of confectioners’ sugar made a nice final touch. You will need a 12-inch cast-iron skillet with at least 2-inch sides for this recipe.

Best Homemade Doughnut Holes Process

Adjust oven rack to middle position and heat oven to 200 degrees. Whisk flour, baking powder, nutmeg, and salt together in medium bowl. In separate bowl, whisk granulated sugar and eggs until smooth, then whisk in milk, melted butter, and vanilla until incorporated. Using rubber spatula, stir egg mixture into flour mixture until just combined.

Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Add oil to 12-inch cast-iron skillet until it measures about . inch deep and heat over medium-high heat to 375 degrees.

Carefully drop one-third of batter, 1 heaping tablespoon at a time, into oil. Fry until deep golden brown, 3 to 6 minutes, flipping doughnuts halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Transfer doughnuts to prepared rack and keep warm in oven. (Doughnuts can be kept
warm in oven for up to 30 minutes.)

Return oil to 375 degrees and repeat with remaining batter in 2 batches. Dust doughnuts with confectioners’ sugar and serve warm.

Best Homemade Doughnut Holes Ingredients

2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (3. ounces) granulated sugar
2 large eggs
1/2 cup whole milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
4 cups peanut or vegetable oil
Confectioners’ sugar


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