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Chocolate 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 most recently have some time, I was searching on the internet last week. In need of fresh, interesting thoughts, inspirational meals that I have never used before, to amaze my loved ones with. Searching for quite some time yet couldn’t find lots of interesting things. Right before I thought to give up on it, I came upon this delightful and simple dessert by chance. The dessert looked so delightful on its pic, that required quick actions.

It had been simple enough to imagine the way it is made, its taste and just how much my hubby will probably want it. Mind you, it is extremely easy to please him when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the page: Suncakemom and used the precise instuctions that had been coupled with great photos of the method. It really makes life less difficult. I can imagine that it’s a bit of a hassle to take pics in the midst of baking in the kitchen as you usually have gross hands so I sincerely appreciate the hard work she put in to build this blogpost .

That being said I’m empowered to present my own recipes in a similar fashion. Thanks for the concept.

I had been fine tuning the initial mixture to make it for the taste of my loved ones. I must mention it had been an awesome success. They enjoyed the flavor, the thickness and enjoyed having a sweet like this during a lively week. They ultimately wanted lots more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m going to multiply the amount to make them happy.

This Donut holes recipe post was made possible by 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.

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