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Doughnut Holes

These doughnut holes are seriously addicitive. Crisp on the outside and soft on the inside
Prep Time10 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: doughnut holes, doughnuts, no yeast doughnuts
Servings: 18

Ingredients

  • 1 cup cake wheat flour/all purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla essence
  • 3 tbsp melted butter
  • 1/2 cup buttermilk
  • 2 tbsp milk

Glaze

  • 1/2 cup icing sugar
  • 2 tbsp milk

Cinnamon Sugar

  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon powder

Instructions

  • Add the flour, baking powder and sugar to a large bowl and give it a quick mix
  • Mix the butter, vanilla essence, buttermilk and milk together and add it to the dry ingredients. Use a whisk and combine well, ensuring there's no lumps
  • Heat some oil on medium heat. I usually drop a small piece of dough into the oil and if it rises to the top I know my oil is ready
  • Use a measuring tablespoon or cookie scoop and scoop the batter. Use another spoon to gently slide the batter into hot oil
  • Gently fry the doughnuts until golden brown. Adjust the temperature if the doughnuts are browning too quickly as the insides won't be cooked
  • Drain the doughnuts on paper towels
  • You can either wait for them to completely cool and dip them in the glaze or you can roll them in the sugar whilst they are warm

Notes

  1. You can replace the vanilla with nutmeg if you prefer, about a 1/4 teaspoon of ground nutmeg
  2. You can use the glaze or the sugar. I used a bit of both
  3. You can also pipe some jam or chocolate into the doughnuts using a piping bag and nozzle. Doughnuts must be cold before you pipe them in
  4. I added 2 tablespoon sugar which well for us, if you prefer you can add more sugar for a sweeter doughnut. Although the glaze or cinnamon sugar adds enough sweetness to the end result.