My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. These take just minutes to whip up for the best fried donut holes you've ever tasted! Recipe includes a how-to video!
5Tablespoonsunsalted butter(very cold, I like to place mine in the freezer 15 minutes before beginning) (70g)
1 ½teaspoonsground cinnamon
I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts.Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.
Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.
Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.
Add milk and gently stir until all ingredients are combined and the dough clings together.
Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I've found on hot days or if my butter isn't cold enough the dough can be quite sticky)
Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.
Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.
Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).
Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.
Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.
Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
*Verify that your donut holes are cooked!
For best results, fry only one donut hole the first time you try this, and gauge how thoroughly it is cooked. Time how long it takes for your first donut hole to turn golden, allow to cool for at least a minute, then use a knife to cut into it to check whether it is underdone, just right, or overdone, and then fry the rest of your donut holes accordingly. While these should take under 2 minutes under optimal conditions with a consistent oil temperature of 350F, it's still important to check so that you don't end up with a full batch donuts that are still gooey in the middle (or dry and crumbly!)!
These donuts are best enjoyed warm/hot, and do not carry over well to the next day. However, you may store any leftovers in a paper-towel lined air tight container for up to a day.