I have made a bunch of different recipes/versions of donut hole between work and home. This was by far the simplest and quickest recipe I have ever made. They were also delicious! The girls loved making them with me and loved eating them even more!!
Donuts or Donut Holes??
I love me an amazing, like artisan style donut that I can enjoy slowly with a great cup of coffee or hot tea. There are specialty donut shops all over the city of Chicago and suburbs with some incredible artisan donuts!! We are spolied with being able to get a great donut!! I will say though, for the kiddos and for the “everyday” in a rush donut situation, I am going donut hole for sure!! These we made for our afternoon snack and they were perfect! Then we delivered some to family for them to have for dessert and the hubs ate the rest for breakfast the next day!! Since they are super pop able and little, it was perfect!
Donut Flavor
Now, you can certainly make a glaze for these little gems. You can also do powdered sugar or even chocolate. I did a simple cinnamon sugar dust and it was soooo yummy!!
Chef’s Tip- You want to make sure that your oil is up to temp at 350 so that they do not get oily or fry for too long. Yet, make sure it is not too hot or it will burn on the outside and be raw in the middle. Dust them in the cinnamon sugar, powdered sugar or glaze while they are still warm to get the best results. Work in batches to cook them not to over crowd your pan.
Donut Holes
Ingredients
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup granulated sugar plus more for cinnamon sugar dust
- 6 Tbsp melted butter
- vegetable oil for frying
Instructions
- Pour about oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.
- In a medium mixing bowl, whisk together flour, 1/2 cup sugar, baking powder and salt.
- Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and stir in dry ingredients and mix just until combine (be careful no to over-work dough).
- Gently roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry the dough balls in batches.
- Fry until just golden brown on bottom, then flip and cook reverse side until golden brown. They may flip on their own. Just watch them.
- Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.
- Pour sugar and cinnamon into a dish, roll donuts in the cinnamon sugar mix while still slightly warm, but not hot. Repeat this process with remaining dough.
