Glazed Donut Holes
You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.
|6 slices||Classico del Mastro Panettiere / Classic / Maestro Classic|
|1 1/2 tbsp||baking powder|
|1/4 tsp||vanilla powder|
|2 cups||powdered sugar|
- Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
- Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
- In a medium sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
- When the oil reaches 150 °C , use a 1.75 inch diameter cookie scoop to scoop the batter and drop dough balls into the hot oil. For best results, use a squeeze-release cookie scoop and don’t overfill the head. (If you don’t have a cookie scoop, you may use a spoon, but your donut holes may not be perfectly round.) Cook five donuts at a time.
- Let the donuts cook for one and a half minutes on one side. Using a metal spoon or spatula, carefully flip each donut hole and cook for another minute and a half.
- When they are brown, take them out of the oil and place them on a paper towels to drain.
- While the donuts are cooling, mix the powdered sugar and milk until smooth.
- When the donuts are cool to the touch, place them on a cooling rack over parchment paper or foil, and spoon glaze over each donut hole, being sure to cover the surface and allowing excess to drip through rack.
- Serve and enjoy fresh!