Pumpkin Spice Doughnut Holes – Food Network Magazine

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ABOVE:  Always let your egg come to room temperature for baking or frying (30 minutes), unless otherwise instructed.  In this recipe, the butter was eventually melted.  I left plastic wrap on these two ramekins because I had to leave the house for a short amount of time.  

 

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It’s nice to know doughnut holes are not that challenging to make.  I learned a lot making these.  The biggest learning curve was don’t let them cook too long.  Once they are brown, take them out.  If you leave them in further, they get a little bit of a burnt taste.

This was from Food Network Magazine – October/November 2016, most likely, edition.  Makes approximately 24 holes.

 

INGREDIENTS:

  • 1 3/4 cup flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 2  tablespoons melted butter
  • 1/2 cup milk
  • 1/2 cup sugar
  • Good amount of vegetable oil for frying (a few cups, at least 3-4 cups)

For topping:

  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice

 

DIRECTIONS:

  1. Whisk 1 3/4 cup flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and 1 teaspoon salt.
  2. Separately, whisk 1 egg, 2 tablespoons melted butter, 1/2 cup milk, and 1/2 cup sugar.
  3. Then stir in the flour mixture.
  4. Deep-fry small scoops (I used a cookie scoop) in 350* vegetable oil.  Turn doughnut holes, until golden, 3-4 minutes.  Don’t overcook or they will burn.
  5. Transfer to a wire rack to drain, over paper towels.
  6. Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice.  Roll doughnut holes in this mixture and set aside.
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