It’s summer. The kids are home from school, and they’re hungry all the time. That means I run out of food in the house quickly.
Yesterday morning, I got the bright idea to try to deep fry my own donut holes. I wasn’t ambitious enough to try actual donuts, but I thought it would be easy enough to fry up little balls of sweet dough.
Turns out, I was slightly wrong. First of all, I didn’t have everything I needed exactly to make the exact recipe online. Second, I didn’t really understand what I was doing (since it was the first time I’d ever tried to make donut holes), so this was a totally new experience for me – a bit of trial and error. Probably more error than trial.
Here’s basically what I used/did.
- 2 tbsps apple cider vinegar
- 1/2 cup coconut milk
- 2 tablespoons butter
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 quart oil
- 1/2 confectioners, white, or cinnamon sugar for dusting
- Mix together the vinegar and milk and let sit for about three minutes.
- In a medium-sized bowl, cream the butter and 1/2 cup sugar together until smooth.
- Beat in the egg and vanilla and blend well.
- Pour in the flour, baking powder, salt, and salt.
- Pour the vinegar and milk mixture into the flour/butter/egg mixture and mix well.
- Form the dough into one large ball and break off into smaller balls, rolling the dough in your hands to form the donut holes.
- Cover the donut hole dough balls and let sit for about 10 minutes.
- Heat oil on the stove in a large, deep frying pan or pot to a temp of 375 degrees F (190 degrees C).
- Fry the donut holes in the hot oil until golden brown, turning over once to ensure even cooking on both sides.
- Drain on paper towels.
- Dust with sugar of your choice while the donut holes are still warm.
- Serve immediately.
And here’s what I think I did wrong. I think I had too much liquid and not enough solid because the batter I got was basically the consistency of pancake batter. Note: DON’T try to deep fry pancake batter and expect to get donut holes. It’s not going to work right.
Maybe if I had used regular milk instead of coconut milk, that would have helped. Or maybe I should have used more flour. I’m going to try that next time and see what happens.
Also, the original recipe used shortening. I switched it to butter because that was what I had, and I didn’t think it would make that much of a difference. I could have been wrong about that.
When everything was all said and done, this was what I came up with:
I affectionately call these my “donut blobs.” My six-year-old said they were “Yummy.” I thought they weren’t bad…just a little on the oily side (and not at all how I’d hoped they’d be). My four-year-old wouldn’t even touch them. And my husband liked them, but he commented on how the batter must have been too thin because they soaked up so much oil. I told him I thought the batter was too thin also. I guess that should’ve been my first clue to not try to fry them like I did.
Anyway, there’s always next time. I’ll report back on how my second experiment goes with these. Stay tuned!