Donuts are surprisingly easy to make. It does take time, especially if you decide to do a yeast based dough, but; they are definitely worth the time and effort. My favorite varieties have always been the quick rise or cake donuts, except when they are home made. When those fried and golden chunks of heaven are made at home then both kinds are delectable.
With this post I am not going to get into all the many fillings and glazes or toppings one can put on their donuts. I am simply going to share with you a really decent recipe I came across. This version of quick donut holes comes from Sam, on her site Sugar Spun Run. I enjoyed not only her end product but reading through and perusing her website. A recipe is always better knowing a little about the person relating it to you. Somehow a personal connection feels like it is established when one talks about food and life together. For what is life without food? Short. In a nutshell.
This recipe I will link to on her site is fast and easy, perfect for beginners or for one wishing to let their kids get involved with the making.
I never ‘cut’ butter into my recipes. I pull out the tools I was born with, my hands, and use them. You’ll come to find I’m not much of a gadget person. Partly because for such a long time I simply did not have the tools or the means to obtain the shiny tools. Our family has moved so often and often enough in times of strife that things like having a sifter or a pastry cutter or a sharp knife that cost more than 2 dollars was just not in the cards for me. I always have my hands and gods willing will have them for a very long time. So; if I can use my hands I do.
Instead of using a pot on the stove top I used my hand dandy little deep fryer. (Didn’t I just get done saying I wasn’t a gadget girl in the kitchen? Oh well.) I have a Presto, Cool Daddy Elite and for what it is, it’s pretty darned good. We have seven people in the house and that’s not counting any guests. So, potentially I am working to serve a pretty big crowd. What I do like about it is the unit is pretty much plug and play. Connect the chord and plug it in, wait for the little light to go out and you’re at temperature. It’s easy but it lacks control. I don’t set the temperature and it has no built in timer. The basket is circular in shape and has done us well for most things. I have not tried frying fresh fish in it yet but it completely failed to handle fresh made corn dogs. The oil was no where hot enough and the batter just absorbed oil and tasted awful and under cooked.
That said, for doing a double batch of these donut holes or any other donuts or beignets or quarter cut Monte Cristo sandwiches the Cool Daddy has served me well. So I made up two batches of Miss Sam’s donut hole recipe. (Which promises it can be made into cinnamon rolls too! We’ll have to give it a whirl.) I did not double it. Unless you have experimented or it says specifically in a baking recipe that you can double it, don’t. Just make two batches. Especially with leaveners involved, sometimes things don’t work out well, either perfectly in half or when doubled. This is simply my experience, I have nothing but that to back up my warning.
I modified the recipe on Sugar Spun Run because I wanted a buttermilk tang to the dough. When I simulate buttermilk in a recipe I just pop a tablespoon of vinegar, plain white vinegar, into the measuring cup that I am measuring the milk into and, ideally, allow the augmented milk to sit for ten or so minutes and let the acid work on the milk a little. Next time I use this recipe, and I will, I’ll add a little vanilla into the mix as well. Then it will be exactly how I want it for a cake donut base.
Please follow the link below and give this website a visit:
Fried Donut Holes (No Yeast)