When you are doing your holiday baking, here is a very easy treat that you might decide should be a permanent

Pictured left to right: toasted coconut, glazed, sugar and cinnamon.

Pictured left to right: toasted coconut, glazed, sugar and cinnamon.

addition to your menu. These are a hands-down crowd pleaser and can be topped with any number of delicious toppings, like chocolate, glaze, sprinkles, powdered sugar, toasted coconut, crushed nuts and more.

These are unique and delicious, with some people comparing their taste more to a funnel cake than doughnuts. I think they are a mixture of both flavors, personally and my family loves them.

Homemade doughnut holes

Yield: About 2 dozen

Cook Time: 2-5 min each

5 cups vegetable oil (I use organic sunflower oil)
1 cup milk
1 large egg
2 cups all-purpose flour
2 tbsp sugar
4 1/2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted

Pour vegetable oil to a large, heavy-bottomed pot. Attach the deep-fry thermometer to the pot and heat the oil over medium heat to 350ºF. Don’t let it get too hot too fast. Slow and steady does it. Line a baking sheet with paper towels.

In medium bowl, whisk together the flour, sugar, baking powder and salt, then add the milk and egg and combine well. Finally stir in the melted butter, mixing well until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop or two spoons to shape and drop about 1 tablespoon scoops of dough into the oil. (If you don’t use a scoop, they will not be perfectly round. That’s OK!! They still rock! I actually like mine not to be round; I like the personality and funkiness of them that way.) Do not overcrowd. Fry the doughnut holes about 2 minutes until they are golden brown, flipping if necessary. Use a slotted spoon to transfer the doughnut holes to your paper towel-lined baking sheet.

*Alternately, you could place the dough into a pastry bag or a Ziploc bag with the corner cut off and squeeze it into the oil for a more funnel cakey-type treat.


Powdered Sugar Glaze:

1 1/2 cups powdered (confectioners’) sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract

Sift sugar into a medium bowl.  Stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth and creamy. If it’s too thick, stir in 1 additional tablespoon of milk. This should be made before you make the doughnut holes, as you will want to glaze them while they are still warm.

Allow the doughnut holes to cool a little so you can handle them. Roll them in the glaze to coat and set them on a rack above the baking dish do that the extra glaze drips off.  You can then roll them in sprinkle, toasted coconut, nuts or any other toppings you want. Enjoy!

Cinnamon Sugar Topping:

1/2 cup of sugar

1 tsp of cinnamon

Place sugar mixture into a clean paper bag or a Tupperware bowl with a lid. Place doughut holes in the container while still warm and shake, then remove. The same can be done with powdered sugar.

Holiday gift idea: Why not make some of these jars and fill them with doughnut holes or homemade fudge as gifts?

Recipe adapted from King Arthur Flour.