The easiest way to satisfy your donut cravings, with no finicky yeast or rolling required. Just mix, fry, and eat!
PREPARATION TIME
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2cupsall-purpose flour, (I always use unbleached)
1/4cupgranulated sugar, use less for a less-sweet donut hole
1 1/2Tbspbaking powder
1/2tspkosher salt
1/4tspground nutmeg, optional
1largeegg
1cupmilk, I use whole
1/2 – 1tspvanilla extract
1/4cupmelted butter
oil for frying, (canola, peanut, or vegetable are good choices)
Instructions
Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing! Hot oil is no joke and it hurts like crazy if you get burnt!
Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.
FOR SUGARED DONUT HOLES:
Add about a cup of granulated sugar to a shallow bowl. When you take the fried donut holes out of the oil, add them to the sugar bowl and toss to coat them in sugar. Transfer to cooling rack to cool down.
FOR GANACHE-DIPPED DONUT HOLES:
Let donut holes cool on wire rack for a minute or so, then dip into ganache sauce. Return to cooling rack to finish cooling. Alternatively, dip a fork in the ganache sauce and wave it back and forth over donut holes to drizzle them with the sauce.
FOR RASPBERRY-FILLED DONUT HOLES:
Let donut holes cool completely. Prepare a piping bag fitted with a round piping tip (alternatively, snip off just the tip of a corner of a ziploc bag and add piping tip to bag so it comes partially through the hole). Use the empty bag with the tip to poke a hole in the donut hole, being careful not to poke all the way through the other side. Fill bag with cooled or slightly warm raspberry sauce, and pipe into hole. Garnish with a little orange zest if you’d like.
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Chef Tips
** Recipe makes approximately 24 larger donut holes. Smaller donut holes will yield a larger amount. **
CHOCOLATE GANACHE SAUCE:
½ cup semi-sweet chocolate, finely chopped
¼ cup heavy cream
Add chocolate pieces to a mixing bowl. Heat heavy cream until simmering and hot. Pour cream over chocolate in bowl and let sit 5 minutes. Whisk until all chocolate is melted and sauce is smooth and glossy.
RASPBERRY SAUCE:
8 oz raspberry jam
¼ tsp vanilla extract
¼ tsp orange zest
Heat jam in a saucepan over MED heat, stirring often, until jam is loosened to a sauce consistency. Remove from heat, stir in vanilla and orange zest. Let sit 10 minutes and serve.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
