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Donut Holes

Light, fluffy donut holes made from an enriched yeast dough and fried until golden, then tossed in granulated sugar.
Prep Time20 minutes
Cook Time10 minutes
Total Time2 hours 30 minutes
Servings: 6 servings

Ingredients

  • 1 teaspoon active dry yeast
  • 3 1/2 tablespoons milk, warm
  • 1 1/4 cups bread flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1/2 cup unsalted butter plus 1 1/2 tablespoons additional
  • granulated sugar for coating

Instructions

  • Whisk the active dry yeast into the warm milk in a mixing bowl until dissolved.
  • Add 1/2 cup of the bread flour to the yeast mixture and stir until you have a dry, chunky mixture.
  • Cover the chunky mixture with the remaining bread flour, the all-purpose flour, sugar, and salt. Cover and let sit at room temperature for 30 minutes to allow the flours to hydrate and the yeast to begin working.
  • With a stand mixer fitted with the dough hook, add 3 eggs and mix on medium speed about 10 minutes, scraping the bowl as needed, until the dough begins to come together.
  • Add the remaining egg and mix 3 more minutes until incorporated.
  • Gradually add the unsalted butter in pieces, mixing each piece in completely before adding the next and scraping the bowl often; continue until the dough is shiny and elastic.
  • Place the dough in a bowl large enough for it to double, cover with plastic wrap, and let sit at room temperature for 1½ hours.
  • Fold the dough over itself, cover again with plastic wrap, and refrigerate overnight.
  • When ready to fry, portion the chilled dough into about 40 pieces of 1/2 ounce each; if the dough is sticky, use a small cookie scoop and drop portions directly into the hot oil.
  • Heat oil in a deep pot or fryer to 350°F (use a thermometer). Fry the donut holes a minute or two per side until golden brown and cooked through.
  • Remove with a slotted spoon, drain briefly, then toss while warm in granulated sugar to coat; serve immediately.

Equipment

  • Mixing Bowl
  • stand mixer with dough hook
  • Plastic Wrap
  • large bowl for rising
  • Refrigerator
  • deep-fry thermometer
  • deep pot or fryer
  • slotted spoon or spider

Notes

  • Use a thermometer to keep oil at 350°F for even cooking.
  • If dough is too sticky to roll, use a cookie scoop to portion.
  • Letting the dough rest overnight improves flavor and texture.