Doughnut Holes made with All-Purpose Baking Mix

Recipe by Frank Tegethoff
Not Yet Reviewed

These easy doughnut holes are as delicious as anything you’d get at a state fair, and you can have them on the table in about 20 minutes. Simply stir together the batter, scoop it into the hot oil, fry to golden-brown perfection, and coat in sugar. The hardest part is not eating them all yourself before others have a chance to enjoy. 

Prep
10 mins
Bake
6 to 7 mins
Total
20 mins
Yield
sixteen 1 1/2" doughnut holes 
Doughnuts Holes made with All-Purpose Baking Mix - select to zoom
Doughnuts Holes made with All-Purpose Baking Mix - select to zoom
Doughnuts Holes made with All-Purpose Baking Mix - select to zoom
Doughnuts Holes made with All-Purpose Baking Mix - select to zoom

Instructions

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  1. To prepare for frying: Add enough vegetable oil to a high-sided skillet or saucepan so that it measures 1 1/2" deep. Heat it over medium-high until it reaches 350°F when measured with a digital thermometer. Line a wire rack with paper towels and place the 1/4 cup (50g) sugar for coating in a broad, shallow mixing bowl or in a paper bag. Set aside. 

  2. To make the batter: In a large bowl, whisk together the egg, milk, and melted butter. Add the baking mix, sugar, and nutmeg or chai spice and stir with a flexible spatula until no dry ingredients are visible.  

  3. To fry the doughnut holes: Scoop the dough by the heaping tablespoon (a level tablespoon scoop is the right amount here), carefully deposit the batter into the hot oil. To avoid crowding the pan, you may need to work in batches.   

  4. Fry the doughnut holes for about 3 minutes, flipping once halfway through for even cooking, until deep golden brown. Adjust the heat if the doughnut holes are browning too quickly.  

  5. Use a slotted spoon or spider to transfer the doughnut holes to the paper towel-lined rack. Let them cool briefly, about 2 minutes, then transfer to the bowl or bag with sugar and toss gently to coat. Serve immediately.  

  6. Storage information: Store leftover doughnut holes, wrapped in foil, for up to 1 day. Reheat, still wrapped in foil, at 350°F for 15 to 20 minutes, until warm. For longer storage, freeze the doughnut holes, before coating in sugar, for up to 2 weeks. Rewarm in the oven in a foil packet, then toss gently in sugar.  

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