Emma’s Goodies Donut Holes

Some time ago, I made conventional donut holes. I didn’t publish the recipe because it was not up to my taste and the outcome was not so great.

Here’s the picture of my conventional method donut holes, Image by Author

I am not a fan of donuts, but I like donut holes.

If you are not aware of donut holes, it’s an extra output, or you may call left out piece in the making process of donuts. That means when you cut the dough using the donut cutter, the centerpiece, a piece of small dough is usually thrown away or have to accumulate into another big dough to make more donuts.

So the idea comes from this extra piece; instead of throwing away or waiting to accumulate it, people start to fry it and introduced as donut holes in the bakery.

It’s a small round shape fried dough either sugar-coated or glazed. My daughter loves it, and I start searching how to make this and figured out the whole story behind donut holes.

Nice, but hard to make it if I am just focusing on donut holes, especially using the conventional methods, and I have to put the same amount of energy and time to make a donut hole.

Then I found this Emma’s Goodies 2 ingredients donut holes. It’s so easy to make. The inside texture is slightly different from the conventional type but definitely satisfies.

The good thing about this method is there is no resting and waiting time. The essential thing you need is a piping bag fitted with a round nozzle.

Something I didn’t have, so I had to use a workaround using a piping bag but trimmed corner, not too much just little as the hole may become big when you squeeze the dough.

Mine is a bit out of shape because of the workaround, and I suggest you use a big pan when you fry it. I used a small pan, and the dough tends to lose when it sits for a long time. That explains mine out of shape donut holes. So use a big pan instead.

And the beautiful thing is about glazing preparation—just a few ingredients and easy to make 3 different tastes.

Sugarcoated and Glazed Donut Holes, Image by Author

Donut Ingredients

1 cup Self-rising flour

3/4 cup greek yogurt

Optional

1/4 teaspoon salt (omit if using self-rising flour)

Donut Preparation

1. Heat oil in a heavy bottom pan on low-medium heat until you will see oil bubbles.
2. Meanwhile, Mix self-rising flour and yogurt. It will form a thick sticky mixture.
3. Transfer the mixture into a piping bag fitted with a round nozzle.
4. When the oil is hot enough, Squeeze the dough mixture slowly, using a scissor cut, and let them slowly drop in the bottom of the pan.
5. Decide your size; if you like to have small holes, cut them small and vice versa.
6. Don’t overcrowd the pan; doughs will not stick to each other. Repeat the cutting process until the pans are full. Donut Holes need space to move while frying. Move the donut holes around using a Mesh Strainer Colander With Handle Continuously until they are fried into golden brown color.
7. Take it out using the strainer mesh colander and continue the step as described above.

Glazing Ingredients

1/2 cup powdered sugar or caster sugar

3 Tablespoon butter

1–2 Tablespoon milk ( add more if you like thinned glazing)

1 teaspoon vanilla essence

cocoa powder or melted chocolate up to your taste

Glazing Preparation

1. Divide fried donut holes into 3 portions.
2. Take sugar in a bowl and Throw some donut holes into it and mix it well. Sugar-coated donut holes are ready.
3. Melt butter in a microwave and add the remaining sugar into it together with vanilla and milk. Mix it well. Throw some donut holes into it and mix it well. Take it out and keep it on a colander to drain the excess butter-sugar glazing.
4. Now add cocoa powder or melted chocolate into the butter-sugar glazing. Mix it well and throw the remaining donut holes into it and mix it well. Take it out and keep it on a colander to drain the excess chocolate glazing.
5. Enjoy all three types of donut holes with a cup of coffee.

Notes

• Substitute for self-rising flour is1 cup all-purpose flour + 1/2 teaspoon baking soda or 1 cup all-purpose flour + 1 1/2 teaspoon baking powder.
• Don’t let the dough sit for too long, as it tends to loosen, and you may not be able to cut into pieces.
• Use a big heavy bottom pan for frying so that you can fry a lot in 1 batch.
• Refrigerate the leftover donut holes in a tight container if there is any 😊.

Originally published on Medium.