How good are doughnuts? I mean, that smell when they’re freshly cooked. And warm doughnuts (or donuts, depending on where you are – they’re all the same!) – is there anything better, really? You know what I think is better than a fresh doughnut? Nothing, that’s what… Except maybe some Salted Caramel Sauce. Yeah that was an awesome idea…
I found this recipe on The Feed Feed and it’s from Kristie at The Sweet and Simple Kitchen. I was a bit apprehensive to try them at first because I’m not very well practised at deep frying… I’m a bit scared of all that hot oil… But these weren’t hard to make at all. It was actually fun to see these cut out rounds of dough puff up in the oil and lickety split become doughnuts! In Kristie’s recipe she makes full size doughnuts with jam in the middle (yum!), but I cut out smaller rounds and piled on the sugar. Then when I piled some salted caramel sauce on some – they were de-vine!
Quite a few of these didn’t make it into the photos. Actually, while some were cooking I was eating others. They’re just too good. Next time I’m making them with jam, or you know what – Nutella! Yeah, that’s a plan [Update: made them with Nutella – deadly!]
And while I was making these I found out something that I didn’t know before (mostly because I don’t do alot of deep frying).. If you don’t have a thermometer to check the temperature of the oil before you fry these, you can check if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts bubbling/frothing around the handle, your oil is ready. Gold! Google really does know everything…
Light and Fluffy Doughnut Holes
- 2 sachets active dry yeast (7g each package)
- 1 & 1/3 cups whole milk, warmed
- 1/4 cup granulated sugar plus one tablespoon extra
- 1 egg
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 4 cups plain flour
- Canola or vegetable oil for frying
Warm the milk in the microwave until warm, but not hot. In the bowl of a stand mixer, fit a dough hook attachment. Combine the warm milk, 1 tbsp sugar, and the yeast. Whisk them together then pour them into the bowl of your stand mixer. Allow to stand for 5-10 minutes or until frothy.
Meanwhile, whisk together flour, cinnamon and salt. Add the egg, melted butter and granulated sugar to the milk and yeast mixture. Turn the mixer on low to begin to combine.
Add in 1 cup of the dry ingredients, and the turn the mixer on low. Add in the remaining dry ingredients in two additions, allowing the flour to incorporate a little after each addition. Once all the flour is incorporated, set the mixer to medium and allow the hook to work the dough for a few minutes – you want the dough to appear smooth and elastic.
If after a few minutes the dough is a bit wet and sticking to the bottom of the bowl, add in an additional tablespoon of flour at a time until this stops, adding up to an extra 1/4 cup of flour only.
Remove the dough from the bowl and turn it out onto a lightly floured work surface, and knead the dough with your hands for another few minutes, and shape it into a ball. Place the dough into a large bowl that has been greased with butter. Cover it with plastic wrap and set it in a warm place to rise until it has doubled in size, around 30 minutes.
Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough into a rough circle that is about 1/2 – 3/4 inch thick. To make Doughnut Holes, use a 2 inch round cutter.
Place your doughnut cut outs onto a greaseproof paper lined baking sheet and cover with plastic wrap. Set in a warm place to rise again for about 10-15 minutes.
While you’re waiting for them to rise, fill a large heavy bottomed pot (like a stock pot) with 3 inches of canola or vegetable oil. Heat oil to 350˚ F degrees. If you don’t have a thermometer, you can check if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts frothing around the handle, your oil is ready.
When the oil is ready pop up to 6 doughnut holes into the oil at once. Don’t put too many in or this will cool the oil down too much.
Fry until just golden and turn with a slotted spoon. Drain on a wire rack for a few seconds then roll in caster/superfine sugar. Don’t let them cool more than a minute or the sugar won’t stick to the doughnut.
Gobble them up!