KK Donut Holes
1 photo of Kk Donut Holes
Ingredients
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3 Tbsp3 tablespoons milk
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3 Tbspboiling water
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1 tspdry active yeast
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8 ozall-purpose flour
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1 1/2 ozsugar ( about 3 tablespoons)
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1egg
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1 ozbutter, cold
How to Make KK Donut Holes
- In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
- In a large mixing bowl, combine the flour, the rest of the sugar, and the salt.
- Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
- Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
- Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface
- Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
- Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide.
- Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
- Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
- Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage
- Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)
