Donut Holes (Glazed or Powdered)
These are the perfect little bite of goodness. You can either make the batch half and half, with some powdered and some glazed or go all out with one option. The recipe covers you either way! These are definitely best eaten warm and provide all the beauty of a fresh donut without making a trip to a donut store! This recipe creates a half and half split of glazed and powdered donuts. If you want to do them all one way, just double the quantity of that covering.
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Servings: 24
Ingredients
- 2 Cups (250 g) All Purpose Flour
- ¼ Cup (50 g) Granulated Sugar
- 4 tsp (4 tsp) Baking Powder
- ¼ Cup (60 g) Unsalted Butter Melted
- 1 (1) Large Egg
- Vegetable Oil For Frying
For the Glaze
- 1 Cup (120 g) Powdered Sugar
- 2 tbsp (2 tbsp) Whole Milk
For the Powdered Sugar
- 1 Cup (120 g) Powdered Sugar
Instructions
- Make your glaze by combining the milk and powdered sugar in a small bowl. Set aside. Pour out another bowl of powdered sugar.
- Prep for frying. Put paper towel on a wire rack near the stovetop.
- Start by pouring the oil into a medium saucepan: at least two inches of oil. Begin to heat - aim for 350℉ (this will be a low/medium heat).
- Make the donut dough by combining the flour, baking powder and sugar. Then whisk in the egg, melted butter and milk. The batter should be thick.
- Use a cookie scoop or similar to place balls of dough into the saucepan of oil. Do about 3-4 at a time to avoid overcrowding. Start with one to check the oil is hot enough that the outside is frying, and that when it's done, the inside is fully cooked.
- Fry the donuts in batches, scooping tablespoons of dough and flipping when the base looks golden (about 2 minutes total time).
- Remove with a slotted spoon and place on the paper towels.
- Once all are fried, begin to dip them into the glaze or powdered sugar. Set on a wire rack to drip off any excess, then enjoy!