I realize that doughnut holes are not my usual vegetable recipe, but I’m on vacation this week and in the spirit of goofing off, I’m sharing my favorite doughnut hole recipe.
- 2 tablespoons white vinegar
- 3/8 cup milk
- 2 tablespoons shortening
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 quart oil for deep frying
- 1 cup powdered sugar for dusting
- Stir the vinegar into the milk, and let stand for a few minutes until thick.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a doughnut cutter or other round cutter. Let stand for about 10 minutes.
- Heat the oil in a large deep skillet to 375 degrees F. Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with powdered sugar while they are still warm, and serve immediately.
- Mix 1 cup powdered sugar, 1 Tbsp cocoa powder, and 1 to 3 Tbsp water (until you get the consistency you want). Ice your doughnuts with this and dip in sprinkles if desired – my 6yr old iced all her own doughnuts!
- Mix 1 Tbsp cocoa powder in 1 cup powdered sugar – stir this really well. Roll your fresh doughnut holes in this instead of the plain powdered sugar.
- Mix 1/2 cup powdered sugar and 3 Tbsp water (more if needed) to make a thin glaze. Dip or roll your fresh doughnut holes in this and set on a cooling rack to dry.
Just in case you were curious. Here’s what I used to cut out my doughnut holes!