Description
These golden puffed rounds crackle with a crisp shell and give way to pillowy centers, all dressed in a glossy vanilla glaze that melts on your tongue. The aroma of nutmeg and vanilla fills the kitchen as you dip each warm bite.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 2/3 cup milk
- 2 tablespoons unsalted butter melted
- 2 quarts oil for frying
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl whisk together all-purpose flour granulated sugar baking powder salt and ground nutmeg.
- In a separate bowl beat the egg milk and melted butter until just combined.
- Pour the wet ingredients into the dry ingredients and stir until just moistened do not overmix.
- Heat oil in a deep pot or fryer to 350°F ensuring enough oil to fully submerge the dough.
- Use a small cookie scoop or two teaspoons to drop tablespoon-sized portions of dough into the hot oil.
- Fry the donut holes in batches turning occasionally until golden brown about 2 to 3 minutes per batch.
- Remove the donut holes with a slotted spoon and drain on paper towels.
- While the donut holes cool slightly whisk together powdered sugar milk and vanilla extract until smooth.
- Dip each warm donut hole into the glaze then place on a wire rack to allow excess to drip off.
Notes
- Keep the oil temperature steady to ensure even frying and avoid greasy donut holes.
- Avoid overmixing the dough to maintain a light tender texture.
- Glaze will firm up quickly on the warm donut holes creating a thin sweet shell.
- Store any leftovers in an airtight container at room temperature for up to two days.