- 1 1/2 cups confectioners' sugar
- 3 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2 cups frying oil (vegetable or olive)
- 1 cup whole milk
- 1 egg
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (melted)
So it was National Donut Day on Friday (the first Friday of June) but because I was completely unaware of this national holiday last Monday, this post had to come after the fact. None the less this is a simple recipe you can make any time, with ingredients you can typically find in your pantry and fridge.
There’s something truly satisfying about being able to make the majority of baked items with the base of flour, sugar, salt and baking powder, adjusting the levels of each and making a completely different outcome. Bake it. Cook it. Fry it. The possibilities are endless and you just need to keep a few items around, and the world is yours.
- To make your glaze, sift the confectioners’ sugar, then add the 3 tablespoons of milk, and vanilla extract. You’ll want a thick consistency to dip your donut holes into. Not too thick that it doesn’t spread and drip off a little, but not too thin that it just runs straight down the sides. You can always add a little more milk to thin it out.
- In a small mixing bowl, whisk together the 1 cup of milk and the egg.
- In a larger mixing bowl (I used a standing mixer) add the flour, baking powder, salt and sugar and mix.
- Combine the wet mix (milk & egg) into the dry (larger mixing bowl). Then add the melted butter and mix thoroughly until you have a soft dough
- Heat your oil into a pot that allows the oil to sit 1-2 in from the bottom of the pan (If you have a cooking thermometer, heat the oil to 350˚. If not, leave your oil on medium to low heat. If the oil is too hot, you’ll burn the outer shell of the donut hole without cooking the center.)
- Lay out a cookie sheet and double layer the top with paper towels. Use this to place your cooked donut holes onto when you remove from the oil. Lay out a cooling rack with a metal sheet underneath – to cool the frosted donut holes.
- Using a cookie scoop, drop a ball one at a time (5-6 balls per batch) into the hot oil, flipping each ball over every minute until a dark golden brown. (Test your first ball or two by taking them out when you think they’re ready and cutting them in half, if there is any uncooked dough, bring the heat down to increase the cook time. You can throw these halved donut holes back into the frying oil to complete and enjoy these as tester donuts when you’re done.)
- After you have cooked all of your donut holes, transfer the cooling holes onto a cooling rack and let sit until completely cooled.
- Drop each donut hole into the glaze mix, coating each ball completely. Transfer back onto the cooling rack and allow at least and hour for the icing to dry completely.