Homemade Doughnuts and Doughnut Holes


I wouldn’t be a true Canadian if I didn’t have a hankering for doughnuts. Between Tim Hortons and Dunkin Donuts, I was practically weaned on these caloric concoctions, and it was likely one of my first words. They are the ultimate comfort food, whether accompanying a hot cup of coffee and crossword puzzle on a lazy weekend morning, or savouring a bag-ful at an outdoor market in the summertime, fingers coated in cinnamon sugar. Mini carnival doughnuts are the most lethal and underestimated of the doughnut genus, as their diminutive size confounds the stomach –  the hand bypasses the brain on its way to grab another and the bag is empty before the brain finally catches wind of the ploy. When my mom sees a mini doughnut stand at the Saturday Saltspring Island Market, she’ll buy a dozen, quickly eat one, then shove the bag towards me with an emphatic “Get them away from me!”

After I made these at home one morning before work, I sampled one doughnut hole still warm, and immediately swallowed 3 more without chewing. My willpower is not strong enough. But who can resist a dessert that can also be eaten as breakfast? I wouldn’t recommend keeping leftovers at home, unless you’re planning on running a marathon in the days ahead. I brought a tupperware container to work and handed doughnuts out in meetings throughout the day, keeping them at the opposite end of the table from me. Enjoy!

(Makes approximately 20 doughnut holes)

Preparation time: 5 minutes

Cooking Time: 15-20 minutes


Ingredients:

1 egg, whisked

1/2 cup milk

2/3 cup granulated sugar

1 tbsp vegetable or canola oil

2 cups all purpose flour

2 teaspoons baking powder

1/3 tsp salt

3/4 cup Canola Oil (for frying)

For coating:

1/2 cup powdered sugar

or

1/4 cup granulated sugar and

1/2 tsp ground cinnamon

 

Directions:

1. Lightly whisk together the egg, milk, sugar and oil in a large bowl. Stir in the flour, baking powder and salt to the egg mixture. Stir until well mixed.

2. Heat the oil in a saucepan for frying. Prepare two shallows dishes, one with a sheet of paper towel and one with the sugar coating. I used two separate sugar coatings: one with icing sugar, the other with granulated sugar and cinnamon. They were both equally delicious.

3. Once the oil is hot, carefully drop batter by the tablespoon into the oil, if making doughnut holes. If making mini round doughnuts, roll a tablespoon and a half of dough between your hands, attach the two ends of the roll together into a ring shape, then carefully drop this into the oil.

If making mini round doughnuts, shape the dough into a ring

4. Remove with a slotted spoon when browned on all sides, about 4-5 minutes. You may have to play around with the time a little, depending on the size of your doughnut holes. If larger, you may need to fry for an additional minute to make sure the insides are cooked.

Fry for 4 to 5 minutes, or until all sides are nicely browned

5. Drain the doughnuts on a paper towel, patting all sides. Roll doughnuts or doughnut holes in powdered or granulated sugar while still warm. Serve warm or cooled. Make sure to properly store any leftovers in a tupperware container or in saran wrap and they should last you for 4 days or so before starting to go stale.

Drain on a paper towel and pat dry

Roll the still warm doughnut on the sugar coating

Advertisements

About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

2 responses to “Homemade Doughnuts and Doughnut Holes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: