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.
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:
- Whisk 1 3/4 cup flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and 1 teaspoon salt.
- Separately, whisk 1 egg, 2 tablespoons melted butter, 1/2 cup milk, and 1/2 cup sugar.
- Then stir in the flour mixture.
- 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.
- Transfer to a wire rack to drain, over paper towels.
- Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice. Roll doughnut holes in this mixture and set aside.
