Glazed Donut Holes
Ingredients
For the donut holes:
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 4½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk (whole or 2%)
• 1 large egg
• ¼ cup (½ stick) unsalted butter, melted
• Vegetable oil (or canola) for frying (about 4-5 cups)
For the glaze:
• 1½ cups powdered sugar (confectioners’ sugar)
• 3-4 tablespoons milk (adjust for thickness)
• 1½-2 teaspoons vanilla extract
Instructions
1. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir until just combined into a thick, sticky dough (don’t overmix).
2. Heat the oil: In a deep pot or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer for best results—too low and they’ll be greasy, too high and they’ll burn.
3. Form and fry the bites: Use a small cookie scoop or spoon to drop 1-tablespoon portions of dough into the hot oil (they’ll expand, so don’t overcrowd). Fry in batches for 1-2 minutes per side, turning occasionally, until golden brown and puffed. Remove with a slotted spoon to a paper towel-lined plate to drain.
4. Make the glaze: While frying, whisk the powdered sugar, milk, and vanilla in a medium bowl until smooth and pourable (add more milk if too thick, more sugar if too thin).
5. Glaze them: While the donut holes are still warm, dip each one into the glaze (or drizzle over them). Let excess drip off, then place on a wire rack to set (the glaze will harden slightly as it cools).
6. Serve: Enjoy warm for the best texture—crispy outside, soft inside, with that sweet glaze!
Tips
• For extra flavor, add 1 teaspoon cinnamon to the dough or toss in cinnamon sugar before glazing.
• These are best fresh, but store leftovers in an airtight container for 1-2 days (reheat briefly in microwave).
• Safety: Be careful with hot oil—never leave it unattended.