📝 About This Recipe
Originally conceived as a clever way to use the dough removed from the center of traditional donuts, these 'munchkin-style' treats have become a breakfast fast food icon. These bite-sized morsels feature a pillowy, soft interior with a slight nutmeg-scented crumb, encased in a shatteringly thin vanilla bean glaze. They are the ultimate on-the-go indulgence, offering the perfect balance of airy texture and sweet satisfaction in every single pop-able bite.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best for that bakery aroma)
- 3/4 cup Buttermilk (full fat, at room temperature)
- 1/4 cup Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
The Vanilla Bean Glaze
- 1 1/2 cups Powdered sugar (sifted to remove lumps)
- 3-4 tablespoons Whole milk (adjust for desired thickness)
- 1 teaspoon Vanilla bean paste (or vanilla extract)
- 1 teaspoon Light corn syrup (optional, for a professional shine)
Frying
- 1 quart Vegetable oil (for deep frying; canola or peanut oil also work well)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it reaches a depth of at least 2 inches. Attach a deep-fry thermometer to the side and heat the oil over medium heat until it reaches exactly 350°F (175°C).
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2
While the oil heats, whisk together the dry ingredients in a large bowl: flour, granulated sugar, baking powder, salt, and nutmeg. Ensure there are no large clumps.
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3
In a separate medium bowl, whisk the room-temperature buttermilk, melted butter, egg, and vanilla extract until well combined and smooth.
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4
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and use a rubber spatula to gently fold the ingredients together. Mix just until the flour streaks disappear; do not overmix, or the donut holes will be tough.
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5
Prepare the glaze by whisking the powdered sugar, milk, vanilla bean paste, and corn syrup in a shallow bowl until perfectly smooth. Set a wire cooling rack over a sheet of parchment paper nearby.
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6
Once the oil is at 350°F, use a small cookie scoop (about 1 tablespoon capacity) or two spoons to carefully drop rounded mounds of dough into the hot oil. Work in batches of 6-8 to avoid crowding and dropping the oil temperature.
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7
Fry the donut holes for about 2-3 minutes in total. They will often flip themselves over, but use a slotted spoon to gently rotate them so they brown evenly to a deep golden color on all sides.
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8
Use the slotted spoon to remove the donut holes from the oil and place them briefly on a plate lined with paper towels for only 30 seconds to drain excess grease.
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9
While still very warm, drop the donut holes into the glaze bowl. Roll them around quickly to coat completely, then lift them out with a clean fork or small tongs.
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10
Place the glazed holes onto the prepared wire rack. The excess glaze will drip off, leaving a thin, professional-looking coating.
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11
Repeat the frying and glazing process with the remaining dough, ensuring the oil returns to 350°F between every batch.
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12
Allow the glaze to set for about 5-10 minutes. Serve while still slightly warm for the best texture.
💡 Chef's Tips
Maintain a consistent oil temperature of 350°F; if it's too low, the dough absorbs oil and becomes greasy; if too high, the outside burns before the middle cooks. Don't overwork the dough; a few small lumps are better than a rubbery donut. For an easy variation, toss the warm, unglazed donut holes in a bag of cinnamon sugar for a classic 'cider mill' style finish. Use a small cookie scoop sprayed with non-stick spray to get perfectly round shapes that release easily into the oil. If your glaze is too thick, add milk 1/2 teaspoon at a time; if too thin, add a tablespoon of powdered sugar.
🍽️ Serving Suggestions
Serve in a classic paper bag or a small cardboard box for that authentic fast-food aesthetic. Pair with a hot, dark roast coffee or a creamy café au lait to balance the sweetness. Offer a side of warm chocolate ganache or raspberry jam for dipping. For a breakfast spread, serve alongside fresh strawberries and crisp applewood smoked bacon. A cold glass of whole milk is the quintessential accompaniment for kids and adults alike.