Doughnut Holes

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While all the latest baking buzz is crazy over CRONUTS, I am going crazy at home over doughnut holes!!!  I freaking love donuts!  Oh the joy that would fill my veins when I saw those pepto-bismal-ed cardboard boxes sitting on the kitchen counter!  These doughnut holes taste like mini malasadas or even old fashioned donuts.  ..mmm mmmm.  They aren’t for your everyday consumption but if you’re feeling like a special treat for a special weekend morning…these are perfect.  So good when fresh and hot!!!

 

Doughnut Holes 

adapted from Food & Wine Annual Cookbook 2010

STARTER

3/4 tsp active dry yeast

1/4 cup plus 1 tablespoon warm water

1/2 cup unbleached AP flour

DOUGH

3/4 active dry yeast

2 tablespoons milk, warmed

1 cup plus 2 tablespoons unbleached AP flour

1 teaspoon salt

4 egg yolks

2 tablespoons unsalted butter, melted

3 tablespoons sugar

vegetable oil for frying

INSTRUCTIONS

1.  MAKE THE STARTER: In a medium bowl, dissolve the yeast in the water.  Mix in the flour. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour or more.

2.  MAKE THE DOUGH: In a standing mixer fitted with the dough hook, dissolve the yeast in the milk.  Add the flour, salt. egg yolks, butter, sugar, and the starter and mix on speed 2 until the dough forms a ball.  The dough will be very sticky.  Scrape the dough into a bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about an hour.

3.  Line a baking sheet with parchment paper.

4.  On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnut holes as close together as possible. Re-roll the scraps and repeat.  Transfer to the baking sheet and cover with a damp cloth.  Let stand for 15 minutes.

5.  In a pan, heat 1 inch of oil to 325 degrees. Fry holes until golden, 1 minute or so.  Drain; roll in sugar (optional).  Serve hot!

You can serve this with jam, nutella, glaze, or sauce of your choosing! MMmmm

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