Donut Ho: Easy Donut Holes Recipe

by Kristie on March 22, 2013

in Nourish

Donuts and dippin' sauce.  Breakfast PWND

I did not grow up depression era, but as a participator in the organic food movement, I tend to hoard scraps and wallow in a puddle of “waste not, want not” when it comes to food. Bacon rinds get frozen to be tossed into bean soups. Chicken bones are hoarded in the freezer to become stock. Pie crust trimmings get tossed in cinnamon and sugar and baked to make hot little cookie scraps to be popped into the family maw—I’m shockingly resourceful for a yuppie.

I’ve even invented (and mastered) a sport I call “inside camping,” wherein I enter the lair of the 30-year-old bachelor and manage to create a meal of food using only 3 dented cans languishing in the pantry, a frozen bulk bag of unappetizing vegetables, skim milk, and biscuit mix to make a tasty vegetable pot pie of sorts. Yer a wizard, Kristie.

So it should come as no surprise that when I make breads or cinnamon rolls and have leftover bits of dough, I turn them into additional food. Far be it for me to waste the .11 cents of flour, water, and yeast, right? Better that I spend .60 cents of electricity heating up the deep fryer and making DONUT HOLES. Because fried! And science! And starving people! And then also FRIED!!

You can use whatever dough recipe you want. Donut holes aren’t particular. They just want to be rolled in cinnamon and sugar and loved, you know? Here’s a good basic recipe for cinnamon roll dough that just so happens to function beautifully as a donut hole recipe. It gives you the freedom to make some cinnamon rolls and some donut holes, or just a giant batch of donut holes that will feed 2-12 people (on a scale of gluttonous vs normal– I fall toward the “2.”)

Donut Ho
Recipe Type: Breakfast
Author: Kristie Thomson Webber
Prep time: 90 mins
Cook time: 10 mins
Total time: 1 hour 40 mins
Serves: 6
Donut holes, cinnamon rolls, really the only difference is the fryer.
  • 2.5 t active dry yeast
  • 1 C lukewarm water
  • 3 C AP flour
  • 1.25 t kosher salt
  • 3 T sugar
  • 6 T unsalted butter, at room temperature
  • .25 C nonfat dry milk
  • .5 C instant mashed potato flakes (I know, the shame! I only use them for baking)
  1. Just put all of the ingredients into your breadmaker and put it on the “make dough” setting. Once risen, you can either roll out and make cinnamon rolls, or cut into nubbins, roll them into balls, and toss them (carefully) in small batches into your deep fryer set to 350 F, turning constantly with a metal slotted spoon until they’re golden brown and puffed all around. Then drain, place them on paper bags to remove excess oil, and toss immediately with cinnamon sugar. Serve hot and with dip if you like.

It’s that easy. Potential dips include creme anglaise, chocolate sauce, salted caramel, raspberry jam, and anything else you can think to add!

Cheater tip: If you don’t feel like making dough, just buy a batch of cinnamon rolls in a can. Form into a wad, then cut off 1″ chunks to roll into circles. Fry those. I won’t tell.

image credit Kristie Webber

Rachel March 22, 2013 at 9:50 am

What do the potato flakes do?? I’ve never thought to use potato flakes in any kind of dough.

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