Description
Caramel Drizzled Donut Holes Recipe
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
2 large eggs
¾ cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
Oil for frying
Topping:
½ cup granulated sugar (for coating)
½ cup caramel sauce (for drizzling)
Instructions:
1. Heat oil in a deep pan or fryer to 350°F (175°C).
2. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
3. In another bowl, mix eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
4. Scoop small portions of the batter (about 1 tablespoon) and gently drop them into the hot oil. Fry in batches, turning occasionally, until golden brown (2-3 minutes).
5. Remove the donut holes with a slotted spoon and place them on paper towels to drain excess oil.
6. Roll the warm donut holes in granulated sugar.
7. Drizzle with caramel sauce before serving. Enjoy these sweet, golden treats!
#CaramelDonuts #SweetSnacks
Step-by-Step Guide
Follow these detailed instructions for perfect donut holes every time. First, ensure your oil is at the precise temperature of 350°F (175°C) using a kitchen thermometer; this is crucial for even cooking without greasiness. While the oil heats, combine your dry ingredients thoroughly to evenly distribute the baking powder. When mixing wet and dry ingredients, stir just until combined—overmixing leads to tough donut holes. For consistent sizing, use a small cookie scoop or two spoons to portion the batter. Fry in small batches to avoid crowding and a temperature drop. Drain thoroughly on a wire rack set over a paper towel, which prevents sogginess better than paper towels alone. Coat in sugar while still warm for the best adherence.
Serving Suggestions
These caramel-drizzled donut holes are versatile. For a decadent dessert, serve them warm with a side of vanilla ice cream or whipped cream for dipping. At a brunch, present them on a platter with a variety of drizzles like chocolate sauce, melted peanut butter, or a dusting of cinnamon sugar alongside the caramel. For a fun twist, insert a popsicle stick into each donut hole to create easy-to-handle pops. Pair them with a strong coffee or a cold glass of milk to balance the sweetness.
How-to Summary
To make Caramel Drizzled Donut Holes: Heat oil to 350°F. Whisk dry ingredients. Mix wet ingredients separately, then combine with dry until just mixed. Scoop 1-tablespoon portions of batter and fry for 2-3 minutes until golden. Drain, roll in sugar while warm, and finish with a generous drizzle of caramel sauce.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Preheat oven to 375°F (190°C). Grease a mini muffin tin, fill cups halfway with batter, and bake for 10-12 minutes. The texture will be more muffin-like but still delicious.
How do I store leftovers? Store unfrosted donut holes in an airtight container at room temperature for 1-2 days. Add caramel drizzle just before serving to prevent sogginess. They can also be frozen for up to a month.
My batter seems too thick. What should I do? Batter thickness can vary with flour measurement. Add an extra tablespoon of milk at a time until it reaches a scoopable, muffin-batter consistency.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for the cleanest taste and safest frying.
Can I make the batter ahead of time? It’s not recommended. The baking powder begins activating once mixed with the wet ingredients, so for the best rise, fry the batter immediately after mixing.
Common Mistakes to Avoid
- Incorrect Oil Temperature: Too hot burns the outside before the inside cooks; too low makes them oily. Always use a thermometer.
- Overmixing the Batter: This develops gluten, resulting in dense, chewy donut holes instead of light and tender ones.
- Overcrowding the Fryer: Adding too many at once drastically lowers the oil temperature, leading to uneven cooking and oil absorption.
- Drizzling Caramel Too Early: Applying caramel sauce while donut holes are piping hot can cause it to melt and soak in completely. Let them cool for a minute or two first.
- Skipping the Draining Step: Not draining properly on a rack leaves excess oil on the bottom, making them greasy.
Conclusion
This Caramel Drizzled Donut Holes recipe is a straightforward path to an impressive homemade treat. By following the step-by-step guide and heeding the common mistakes, you can achieve bakery-quality results with minimal effort. Perfect for sharing at gatherings or enjoying as a special weekend project, these sweet, golden bites are sure to delight. Remember, the key lies in precise frying and the final, irresistible combination of sugary coating and rich caramel.