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.


  • 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


  1. 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 :)