These Doughnut Holes are One-Bite Wonders

One doughnut vs. six doughnut holes? When we have a hankering for that heavenly fried, glazed dough, it’s the latter that tips the snacking scale. These sweet nuggets are a little friendlier on the waistline and come in multiple flavors at Glazed & Confuzed. “Any coloring we use is from food, not dyes, and we make our toppings, even cereals, by hand,” says owner, chef (and mad scientist) Josh Schwab. Make them at home (they’re perfect for holiday parties) with his recipes, mouthwatering glazes included.

dooughnut-holes

Photo by Cassandra Stiltner

YEAST DOUGHNUT HOLES
INGREDIENTS
1 ½ cups milk
2 ½ oz. vegetable shortening, about ⅓ cup
2 packages instant yeast
⅓ cup warm water (95°–105°F
2 eggs, beaten
¼ cup sugar
1 ½ tsp. salt
1 tsp. freshly ground nutmeg (optional)
23 oz. all-purpose flour, plus more for dusting surface
Peanut or vegetable oil for frying (1 to ½ gallons, depending on fryer)

DIRECTIONS
Place the milk in medium saucepan and heat over medium until just warm enough to melt the shortening. Place shortening in a bowl and pour warmed milk over; set aside.

In a small bowl, sprinkle yeast over warm water and let dissolve for 5 minutes. Pour yeast mixture into large bowl of a stand mixer; add milk and shortening, making sure they have cooled to lukewarm. Add eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine ingredients on low speed until flour is incorporated, then turn up to medium and beat until well combined. Add remaining flour, combining on low speed and then increasing speed to medium; beat well. Change to dough hook attachment and beat on medium speed until dough pulls away from bowl and becomes smooth, three to four minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Using the smallest ring you can find, cut out ½- to one-inch balls and set on a floured baking sheet; cover lightly with a towel and let rise for 30 minutes.

Preheat oil in a deep fryer, stockpot, or deepwalled saucepan to 365° F. Gently place doughnuts into the oil, three to four at a time, and cook one minute per side. Transfer to a cooling rack placed on a baking pan for 15 to 20 minutes before glazing, if desired.

SALTED CARAMEL GLAZE
INGREDIENTS
¼ cup whole milk
½ vanilla bean  (vanilla extract can be used 1tsp)
2 cups confectioners’ sugar
3 ½ cup melted caramel (store bought caramel sauce)
Sea salt

DIRECTIONS
Mix melted caramel in sugar and milk mixture. Remove glaze from the heat and set over a bowl of warm water, dip doughnuts. Finish with sea salt (salt like popcorn).

SALTED CANDY CANE GLAZE
INGREDIENTS
¼ cup whole milk 
½ vanilla bean (vanilla extract can be used 1tsp) 
2 cups confectioners’ sugar
2 candy canes, pulverized 
Sea salt 

DIRECTIONS
Remove glaze from the heat and stir in crushed candy canes. Finish with sea salt.

CHAI SPICED GLAZE
INGREDIENTS
¼ cup whole milk
½ vanilla bean (vanilla extract can be used 1 tsp)
2 cups confectioners’ sugar
1 tbls. your favorite chai powder

DIRECTIONS
Warm milk and vanilla over low heat. Sift sugar and chai powder into mixture and whisk slowly to combine. Remove from heat and set over bowl of warm water. Dip doughnuts one at a time and cool five minutes on a draining rack.

GLAZED AND CONFUSED
2501 Dallas St.

, , ,