Sugared Donut Holes from ART Restaurant

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When I mentioned last week that you should keep your fat pants on this ENTIRE week, I wasn’t kidding. First comes Thin Mint Cream Pie, next comes Doughnut Holes. Naturally. At some point this year I WILL post something healthy.

That day is not today. And tomorrow isn’t looking good either.

Anyways, these little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these doughnut holes were magical and I was able to stomach almost all of them!  {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed Well a few weeks ago, I was desperate for a doughnut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.

Technology is amazing.

And so are these Doughnut Holes.

Hello light and fluffy goodness coated in sugar. How are you?

I ate these fresh out of the grease and enjoyed every.single.bite. Fresh doughnuts are my life.

These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home! Here’s the printable:

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ART Donut Holes

This Donut Hole recipe is Originally from ART Restaurant at The Four Seasons -Seattle. I buttered them up and got them to give me the recipe!

servings 6

Prep Time 20 mins

Cook Time 10 mins

Total Time 2 hrs 30 mins

Ingredients

• ▢ 1 teaspoon active dry yeast
• ▢ 3 1/2 tablespoon Warm Milk
• ▢ 1 1/4 cup Bread Flour
• ▢ 1/2 cup All Purpose Flour
• ▢ 2 tablespoon sugar
• ▢ 1 1/2 teaspoon salt
• ▢ 4 eggs
• ▢ 1/2 cup unsalted butter plus 1 1/2 T

US Customary - Metric

Instructions

• Whisk yeast together with milk in mixing bowl.
• Add 1/2 c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
• Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
• Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often
• When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
• Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
• Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
• Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil...worked like a charm!}
• Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy 🙂

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 631mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 645IU | Calcium: 35mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: donut holes