Friday, September 4, 2015

HOMEMADE DONUT HOLES



I have found with being a stay at home mom, my kids have certain expectations of me.  Homemade breakfast foods is one of those expectations. They now snarl and growl at store bought foods. So, I try to find quick, but yummy breakfast foods. I absolutely love donuts, but I can't always get a warm donut in the morning. So, I decided what better breakfast food to make. I get something I love and the kids get a yummy homemade breakfast.

HOMEMADE DONUT HOLES

PRINTABLE RECIPE
Prep time: 20 Minutes Cook Time: 5 minutes Yields: about 2 dozen

INGREDIENTS:

For the glaze:
1 1/2 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted

DIRECTIONS:
Make the glaze:
Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
Add the vegetable oil to a large, heavy-bottomed pot.  Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Let the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one at a time, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

I hope you love them as much as my kids do!

XOXO    
Randi

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