Donut holes

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 recently have a little time, I had been looking on the web the other day. On the lookout for new, stirring thoughts, inspirational meals that I’ve never tried before, to treat my family with. Hunting for quite some time but could not discover any interesting things. Right before I wanted to give up on it, I found this fabulous and easy treat by chance. The dessert looked so mouth-watering on its photos, that required immediate actions.

It was simple enough to imagine how it’s made, its taste and how much boyfriend is going to like it. Mind you, it is extremely easy to please the guy when it comes to puddings. Anyhow, I visited the website: Suncakemom and then followed the step-by-step instuctions that had been accompanied by impressive photos of the task. It just makes life much simpler. I can imagine that it’s a slight effort to take photos in the middle of cooking in the kitchen as you may ordinarily have sticky hands therefore i highly appreciate the time and effort she put in for making this blogpost and recipe easily followed.

Having said that I’m empowered to present my very own dishes in a similar fashion. Thanks for the idea.

I had been tweaking the initial formula to make it for the taste of my family. I can mention it turned out a terrific outcome. They loved the flavour, the thickness and enjoyed getting a delicacy such as this during a lively week. They quite simply requested more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I am gonna multiply the volume .

The origanal 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.