Fancy some deep fried treats but the last batch of donuts broke our heart? Fry the donut holes to fill that hole in our chest… or belly!
As I most recently have a little time, I had been looking on the web the other day. Attempting to find fresh, intriguing tips, inspirational meals that I’ve never tried before, to astonish my family with. Searching for a long time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I came across this delicious and easy treat simply by chance. The dessert looked so scrumptious on its photo, it required prompt actions.
It was easy to imagine the way it is made, its taste and how much my hubby might want it. Actually, it is very easy to delight the guy in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyway, I got into the site: Suncakemom and simply followed the simple instuctions which were coupled with nice pics of the process. It really makes life much easier. I could suppose it’s a slight effort to take pics down the middle of cooking in the kitchen because you will often have gross hands so I highly appreciate the effort and time she placed in to make this blogpost .
With that in mind I am encouraged to present my personal recipe in the same way. Appreciate your the idea.
I had been fine tuning the original formula to make it for the taste of my family. I must mention that it was an incredible outcome. They prized the flavor, the overall look and loved having a delicacy such as this during a hectic workweek. They basically demanded lots more, more and more. Hence next time I am not going to commit the same miscalculation. I am going to twin the quantity .
Original Chocolate donut holes is from SunCakeMom.
Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.
Separate egg whites from yolks.
Beat egg whites until hard peaks form.
Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too.Knead until the dough is completely uniform.
Fold the egg whites into the dough.
Place the dough in a lightly floured bowl.
Cover and leave it in a warm place for half an hour to rise.
When dough is risen, turn it out onto a well-floured surface. Dust the top of the dough lightly if it’s too sticky.
Use a rolling pin to flatten it out about one finger thick.
Use the smallest circle cookie cutter to cut out bite size doughnuts.
Leave them covered in a draft-free, warm spot for another 20 minutes to rise again.
Fill frying pan with oil and heat until sizzles. Don’t put donut into oil before it’s not hot enough. Be patient.
Place doughnuts into the frying pan upside down and put the lid on top. Be careful, hot oil can burn us badly. They float to the top and puff up quickly.
Flip them over to the other side.
When they are golden brown, take them out onto a kitchen towel to drain a bit.