Mobile menu
Home » Glazed Donut Holes

Glazed Donut Holes

Recipe courtesy of our sponsor Schär

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

 


Schär Gluten-Free Glazed Donut Holes
Serves 12

Ingredients

slices Artisan Baker White Bread
1/2 cup milk
1 egg
tbsp sugar
1 1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla powder
cups powdered sugar
tbsp milk
For frying:
canola oil

Preparation

  • Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
  • Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
  • In a medium-sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
  • 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.
  • 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.
  • When they are brown, take them out of the oil and place them on a paper towels to drain.
  • While the donuts are cooling, mix the powdered sugar and milk until smooth.
  • 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.
  • Serve and enjoy fresh!
OUR PARTNERS

Think you may have celiac disease?

Symptoms Checklist
OUR PARTNERS