Glazed Donut Holes

You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.

Recipe courtesy of our sponsor Schär

Ingredients

Serves 12

• 6 slices of Artisan baker white bread
• 1/2 cup milk
• 1 egg
• 3 Tbsp sugar
• 1 1/2 Tbsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp vanilla powder
• 2 cups powdered sugar
• 3 Tbsp milk
• Enough canola oil for frying

Instructions

1. Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
2. Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
3. In a medium-sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
4. When the oil reaches 310 degrees F, use a 1.75 inch diameter cookie scoop to scoop the batter and drop dough balls into the hot oil. For best results, use a squeeze-release cookie scoop and don’t overfill the head. (If you don’t have a cookie scoop, you may use a spoon, but your donut holes may not be perfectly round.) Cook five donuts at a time.
5. Let the donuts cook for one and a half minutes on one side. Using a metal spoon or spatula, carefully flip each donut hole and cook for another minute and a half.
6. When they are brown, take them out of the oil and place them on a paper towels to drain.
7. While the donuts are cooling, mix the powdered sugar and milk until smooth.
8. When the donuts are cool to the touch, place them on a cooling rack over parchment paper or foil, and spoon glaze over each donut hole, being sure to cover the surface and allowing excess to drip through rack.
9. Serve and enjoy fresh!