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:
ART Doughnut Holes
Originally from ART Restaurant at The Four Seasons - Seattle. I buttered them up and got them to give me the recipe! Soft sweet pillows of heaven! Love fresh doughnuts...and holes.
Ingredients
- 1 tsp active dry yeast
- 3 ½ T Warm Milk
- 1 ¼ c Bread Flour
- ½ c All Purpose Flour
- 2 T sugar
- 1 ½ tsp salt
- 4 eggs1 stick plus 1 ½ T Soft unsalted butter
Instructions
-
Whisk yeast together with milk in mixing bowl.Add ½ 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 🙂
Ellen @ The Baking Bluenoser says
February 21, 2013 at 3:18 amMmmm I love doughnut holes! It’s like having a ton of bite-sized doughnuts! So dangerous 🙂 My fat pants are definitely staying on all week!
Katrina @ Warm Vanilla Sugar says
February 21, 2013 at 5:12 amMmmm!! This looks awesome!
Michael says
February 21, 2013 at 5:34 amThere seems to be some kind of donut-hole trend! I’m seeing these all over the place. They look delicious, though!
Christina says
February 21, 2013 at 6:08 amAmazing. I love doughnuts!
Heidi @foodiecrush says
February 21, 2013 at 7:32 amI’m always afeared of making doughnuts, why I don’t know. These seem far more achievable, and shuuuugggary. Deep fryer, get your daddy on.
Meagan @ A Zesty Bite says
February 21, 2013 at 7:51 amOh wow I can’t wait to try these! I’m a sucker for donut holes and fat pants. I just started back to work after my maternity leave and I’m still wearing my maternity pants.
Kim @ Soliloquy Of Food & Such says
February 21, 2013 at 8:33 amFat pants (check!)….now bring on dem doughnut holes (yup, YUP!)
Nutmeg Nanny says
February 21, 2013 at 8:56 amOh my! I love me donuts but donut holes are ever better! They are perfect for snacking 🙂
Rachel @ Baked by Rachel says
February 21, 2013 at 1:01 pmYES!!! FRIED donuts hooray! The only thing that would make these better is a squirt of jelly inside mmm.
Melissa b in il says
February 21, 2013 at 1:37 pmThese look yummy!!! Ok silly question…when you cover the first mix with the sugar, flours and salt…do you mix it together before letting it sit? Thanks
Lauren says
February 21, 2013 at 6:38 pmNo, you just let it sit on top!
Jess says
February 21, 2013 at 7:31 pmI can definitely imagine how these would be the best things in the world for a pregnant woman! So glad you tracked down the recipe and shared it, Lauren!
Amy says
February 22, 2013 at 1:23 amLooks yummy! Sooo how do I make these chocolate??
Alice @ Hip Foodie Mom says
February 22, 2013 at 7:27 amoh my gawd!!! I LOVE these!!! totally going to make these! And girl, I’m with you on the sweet posts. . at least while pregnant! That’s all I was craving the entire time. . no wonder both my girls have a HUGE sweet tooth just like me.
Carla @ Carlas Confections says
February 22, 2013 at 9:15 amDoughnut holes = perfection! I want all of these!
Stephanie @ Eat. Drink. Love. says
February 22, 2013 at 6:51 pmThese look amazing!!!
Stephanie @ Macaroni and Cheesecake says
February 24, 2013 at 12:57 pmOh my word! You have got my mouth watering! These look phenomenal!
Tina | My Life as a Mrs says
February 24, 2013 at 1:44 pmoh, man!!! these look amazing!!! that sugar coating looks in.sane! 🙂
Erin @ Dinners, Dishes and Desserts says
February 24, 2013 at 5:51 pmOh how I love fried donuts – would LOVE these right now!