Who doesn’t love a fresh homemade donut hole? My mom made these all the time when I was a little girl. They are super easy and yes, I timed it, the entire batch can be ready in just 20 minutes. Simple and scrumptious. A perfect way to start the weekend and enjoy with a hot cup of coffee.
RECIPE: 20 Minute Donut Holes From Scratch
Yields about 30 donut holes
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup buttermilk
1/4 cup granulated sugar
3 Tbsp melted butter
2 cups vegetable oil, for frying
Cinnamon sugar or powdered sugar, for coating
1. Preheat oil over medium heat in a 10-inch non-stick fry-pan (keeping an eye on it as it is heating).
2. In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter. Stir in dry ingredients with a fork and mix just until combined (don’t overwork it).
3. Once the oil has reached 350 degrees, measure out 1/2 tablespoonful dough (note: they will expand when frying) and using your hands gently roll into a ball (again you don’t want to overwork it, just gently roll keeping them fluffy). Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown.
4. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate. Roll in cinnamon sugar or powdered sugar. Repeat this process with remaining dough. Best served fresh and warm.
I am in love with these fries and in love with Cooks Illustrated for their never ending awesome cooking tips. This recipe was adapted from their January 2004 Ultimate Oven Fries. They recommend two steps that really make a difference: one is to soak the fries in hot tap water for 10 minutes to help remove some of the starch. The second is to cover the fries with foil during the first 5 minutes of cook time so they can steam. The result is perfect, delicious french fries without the hassle of hot frying oil.
The seasonings below are my preferred mix but this can easily be adapted to your taste. You can simply just season with sea salt and pepper or a little garlic powder or rosemary. Also, I don’t bother with peeling the potatoes…I cook ’em up with the skins on.
RECIPE: Perfect Oven-Baked Spicy Garlic Fries
Adapted from Cooks Illustrated Jan. 2004 Ultimate Oven Fries Recipe
- 1/4 teasooon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil; set aside.
2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil and seasoning mix. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
3. Remove from oven. Season with salt and pepper to taste and serve.