Basic Doughnut Holes

Cookin'withGas's Note:

Just your basic doughnut holes with ingredients most folks usually have on hand... No tedious rolling out and cutting dough into shapes... Simply mix and drop by tsp. into hot fat... Couldn't be easier!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 1.0 dozen

• 2 tablespoons vegetable oil
• 3 tablespoons granulated sugar
• 1/4 cup egg substitute (Egg Beaters)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons 1% low-fat milk
• 1/8 teaspoon nutmeg
• granulated sugar (optional)
• cinnamon sugar (optional)
• confectioners' sugar (optional)

Directions:

1. Combine well the oil, egg substitute and milk.
2. In a separate bowl combine well the sugar, flour, baking powder, salt and nutmeg.
3. Then add the egg mixture to the dry mixture and combine well; Drop by spoonful into hot (375°F.) oil in deep pan on stovetop or in deep fryer.
4. Fry until golden brown (you may have to turn them over as they cook to get all parts browned).
5. Remove from oil, draining carefully but while still damp from frying, roll hot doughnut holes in the granulated sugar or confectioner's sugar OR you may simply leave them plain.
6. A terrific companion to your favorite coffee, tea or hot chocolate!

Reviews

[RedSoxInMD]

Easy, delicious, and very filling. I too used 1 large egg in place of the egg substitute. It makes a very thick batter, and scooping 1/2 tbsp size balls into the oil worked best for me, yielding about a dozen donut holes.

[AlainaF]

I don't know what I did wrong, but these weren't as easy to make as I thought. First, I had to substitute vinegar and baking soda for the egg, I also substituted half and half for the milk, and used peanut oil to fry them in instead of vegetable oil. First off, I didn't have a thermometer that went past 250 degrees, so I had to guess-timate. I set the heat on medium high until it got nice and hot, then I dropped 4 doughnut holes in at a time. They browned WAY too fast, like in under a minute. So I had to immediately take them out. I lowered the heat, and continued to fry, but the rest of the donuts did the same thing, except they browned too fast but didnt cook all the way--the middle was still doughy. I couldn't seem to find a happy medium. I gave this recipe 3 stars because of the taste alone. Even though they were dark golden brown, and some weren't cooked all the way, they tasted great. I ran out of sugar so I used brown sugar and cinnamon as a topping--which I HIGHLY recommend! I also did a trick my grandma used to do, and added some holes to a brown bag filled with powered sugar, closed the top and shook the bag for a bit--which is more of a beignet technique, but very very good. If someone could email me and tell me what I did wrong so I can make these again without worry, I would greatly appreciate it :)

[mydreamteam]

Easy & tasty. A fun morning project with the kids! The second time we made these, I substituted 1/2 cup of whole wheat flour for the AP flour. The combination produced the same consistency and the taste was just fine. I also used a regular egg & cinnamon in place of nutmeg. On the second batch, we made simple vanilla and chocolate glazes which the kids REALLY loved.