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    17 Dec Easy Homemade Donut Holes

    Posted at 23:26h in by
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    INGREDIENTS:

    FOR THE GLAZE:

    1 1/2 cups confectioners’ sugar

    3 1/2 tablespoons whole milk or soy milk to keep pareve

    2 teaspoons vanilla extract

     

    FOR THE DOUGHNUT HOLES:

    5 cups vegetable oil, for frying

    1 cup milk or soy 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 (1/2 stick) unsalted margarine, melted

    EQUIPMENT:

    Deep-fry thermometer; Small ice cream scoop

     

    DIRECTIONS:

    These delicious bites of doughy goodness are the perfect addition to your Chanukah menu.

    MAKE THE GLAZE: Sift the confectioners’ sugar right into a medium bowl. Slowly stir in three tablespoons of milk and the vanilla extract. If the glaze isn’t thin enough, stir in 1 extra tablespoon of milk. cover the glaze with plastic wrap and set it aside.

    MAKE THE DONUT HOLES: Add the vegetable oil to a big, 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 collectively the milk and the egg. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg combination into the dry substances, then stir inside the melted butter, blending till a tender 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 now not to overcrowd the pan. Fry the donut holes, flippinf them within the oil, for about 2 minutes or until they are golden brown. the use of a slotted spoon, switch the doughnut holes to the paper towel-lined baking sheet. Allow the holes to chill slightly. place a cooling rack atop a baking sheet, then one after the other, dip the doughnut holes into the glaze and switch them to the rack to allow the excess glaze to drip off.