Donut Holes with Maple Sauce

Well, December is finally about over.  2015 was a decent year but, after the craziness of a move, I’m ready for an easy 2016.  I have some food goals for the new year but thats a boring post.  You’d rather see donuts, right?

I love donuts but I’m firmly in the Cake Only Donut Camp.  Do not bring a krispy kreme anywhere near me.  I just don’t get the appeal–its like eating a sugary sponge?  Anyway–if you like Krispy Kreme, thats fine.  I just prefer my donuts with some texture.

The downside to donuts?  They are kind of a pain to make.  What with the rolling out and cutting…I love to cook but, come on, I want my donuts first thing in the morning!  I’m not going to wait around for hours!  Its lunchtime by then and I’ve moved on to other food groups.


This recipe to the rescue!  It is the drop biscuit of donuts.  Quick, easy, minimal ingredients…  and yet it delivers everything I want in a donut: the crunchy exterior, pillowy cake interior, and vehicle for other delicious flavors.  In this case, it is a simple maple syrup dipping sauce with just two ingredients.


The recipe makes a pile of donuts and, start to finish, took me about 20 minutes.  winner winner, donut dinner.

 


Donut Holes with Maple Syrup Sauce

Adapted from King Arthur Flour’s Vermont Donut Holes

1 cup (8 ounces) milk
1 large egg
1/4 cup (1/2 stick, 2 ounces) melted butter
2 cups (8 1/2 ounces) All-Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1 1/2 tablespoons (4 1/2 teaspoons) baking powder
1/2 teaspoon salt

Dredging:
1/3 cup of sugar
2 tsp cinnamon

Maple Sauce:
2-3 tablespoons of Maple Syrup (the real stuff!)
1/2 cup of powdered sugar

For the Donuts: Heat your deep fryer to 350, or add enough oil (I used peanut but vegetable oil would work) to a heavy bottomed pan to reach a depth of 1-1.5 inches. Make sure there is plenty of space in the pan above this level as it will bubble up when you add the donut mix.

Combine the egg and milk. Add the dry ingredients and mix until just combined. Add the butter and incorporate.

Drop into the hot oil with a small scooper or set of spoons. I used a number 50 scoop for golf ball sized donuts. If you are using a fryer like I am, put the basket DOWN before you drop the batter in or it will just go right through the basket and you’ll have a mess on your hands.  Fry until golden brown (about 2 minutes per side), flipping with tongs as necessary to get even cooking. Remove to a paper towel to drain, then dredge with the cinnamon sugar mix.

For the Maple Sauce: Combine maple syrup and powdered sugar. Adjust with more syrup if too thick (or more sugar if too thin) to achieve the right consistency for dipping.