Glazed Donut Holes
There is a distinct difference between a cake-style donut hole and a yeast-risen one. The latter is light, airy, and pulls apart in threads, making it far superior for holding a glaze.
The dough needs time to grow
Ensure your yeast is active before starting. The dough should be soft and tacky, not stiff, which ensures the final texture remains cloud-like.
- Heavy-bottomed pot or Dutch oven
- Candy thermometer
- Slotted spoon
- Wire cooling rack
- Stand mixer with dough hook
What goes in.
- 2 1/4 tspactive dry yeast
- 1/2 cupwarm whole milk
- 1/4 cupgranulated sugar
- 2 1/2 cupsall-purpose flour
- 1/4 tspfine sea salt
- 1large egg
- 3 tbspunsalted butter, softened
- 1 1/2 cupspowdered sugar, sifted
- 3 tbspwarm water
- 1/2 tspvanilla extract
- 1 quartneutral frying oil
Timing the immersion
Dip the donut holes when they are still warm to the touch. This allows the heat to slightly melt the glaze, creating a thin, glass-like shell rather than a thick, chalky coating.
The method.
Activate yeast
Whisk the yeast and sugar into the warm milk. Let it sit for 5 minutes until it appears foamy.
Mix the dough
Combine flour, salt, egg, and the yeast mixture in a stand mixer. Mix on low until a shaggy ball forms, then add the butter one tablespoon at a time.
Knead and rise
Knead on medium speed for 8 minutes. The dough should be smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 90 minutes or until doubled.
Shape
Roll the dough out to 1-inch thickness. Use a small biscuit cutter or just pinch off 1-inch chunks and roll them into spheres between your palms.
Fry
Heat oil to 350°F. Drop in 4 or 5 holes at a time. Fry for about 2 minutes per side until they reach a deep amber color. Drain on a wire rack.
Glaze
Whisk powdered sugar, water, and vanilla until smooth. Drop the warm donut holes into the bowl, toss with a fork to coat, and return to the rack to set.
Other turns to take.
Cinnamon Sugar
Skip the glaze. Toss the hot donut holes in a mixture of 1/2 cup sugar and 1 tablespoon ground cinnamon.
When it doesn't go to plan.
Test your oil with a small scrap of dough before frying the batch; if it turns brown too quickly, your heat is too high.
If the glaze seems too thin, add more powdered sugar one teaspoon at a time.
Don't overcrowd the pot or the oil temperature will drop, leading to greasy donuts.
The ones that keep coming up.
How do I know when the dough has risen enough?
Press a finger into the dough. If the indentation remains, it is ready to work with.
Can I reuse the frying oil?
Yes. Once cool, strain it through a fine-mesh sieve or coffee filter and store it in a sealed container in a cool, dark place.