We are going on day two of staying at home because of rainy days in North Texas. Day two of “Mom, I’m bored” and raiding the pantry for treats and looking for fun things to keep us busy. Day two of who knows how many… More bad weather is expected through the week. With that said, we ventured into the kitchen to make one of my favorite comfort foods, since I didn’t want to get on the road to find a bakery… and we can’t wait to share our recipe for delicious homemade donuts!
These homemade donuts have a soft center with a slightly crisp exterior – and they can be ready to eat in under 30 minutes. This means there’s no rising, rolling or refrigerating needed. It’s a quick and simple recipe that even your children can help out with! (I let my children stir and help roll the balls of dough. The frying is for an adult, though.)
Ingredients for the donut holes:
4 cups vegetable oil, for frying
1 cup milk
1/2 teaspoon salt
4 1/2 teaspoons baking powder
2 cups all-purpose flour
2 Tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
Ingredients for the glaze:
1 1/4 cups confectioners’ sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
To make the donut holes:
Add the vegetable oil to a medium size heavy-bottomed pot or pan. (You want to make sure there’s about 2 inches of oil in the pot with at least 3 inches between the top of the oil and the top of the pot.) Line a baking sheet with paper towels.
Start by whisking together the milk and the egg in a small bowl. In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the wet mixture into the dry ingredients, then stir in the melted butter. Mix until a soft dough forms.
Using a small ice cream or cookie scoop, roll the dough into 1 or 2 inch balls. (Keep in mind, the batter will expand when fried.) I like to roll them all out at once, so they are ready when you are. Drop them one by one into the hot oil, watching for splashes and making sure you don’t crowd the oil.
Fry the doughnut holes until golden brown on one side, then flip and fry to brown the other side. This takes about 2 minutes. Using a slotted spoon, remove the donut holes from the oil and place on a baking sheet lined with paper towels to absorb the excess grease.
After the grease has drained, let the donut holes cool by placing them on a cooling rack (on top of wax paper or aluminum foil.) One by one, pour the glaze on top of the donut holes or dip the donut holes into the glaze. (SEE RECIPE FOR GLAZE BELOW) Immediately place them back onto the cooling rack to excess glaze to drip off.
This recipe will make about 2-3 dozen donut holes.
Instructions for Glaze:
Sift the confectioners’ sugar into a medium bowl. (You don’t want to skip this step because you will wind up with clumps, which don’t work so well for donuts.)
Slowly stir in the milk and vanilla extract until the mixture is smooth.