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Homemade doughnut holes

Name: Homemade doughnut holes
Total time: 1 h
Ingredients: whole milk 175ml; caster sugar 75g, plus extra for rolling; dried active yeast 2 tsp; strong white bread flour 425g; salt ½ tsp; eggs 2 medium, lightly beaten; unsalted butter 75g, very soft; dark muscovado sugar 100g; double cream 100ml; butter 50g; whisky 2-3 tbsp

1 hour + rising time
serves 6-8
Easy

The best pudding for a dinner party or a weekend treat. Try our fun idea for homemade doughnuts, coated in sugar and served with a creamy whisky dipping sauce. Makes enough for 6-8 guests

Published: December 19, 2014 at 2:32 pm

Try this recipe for homemade doughnut holes with whisky dipping sauce, then check out our jam doughnuts, mini doughnuts, baked doughnuts and more delicious doughnut recipes.

Ingredients

whole milk 175ml
caster sugar 75g, plus extra for rolling
dried active yeast 2 tsp
strong white bread flour 425g
salt ½ tsp
eggs 2 medium, lightly beaten
unsalted butter 75g, very soft

WHISKY DIPPING SAUCE

dark muscovado sugar 100g
double cream 100ml
butter 50g
whisky 2-3 tbsp

Method

Step 1

Heat the milk until just below boiling point then remove from the heat and cool until hand-warm. Add 1 tsp of the sugar and the yeast. Whisk, then leave in a warm place for 5 minutes until a thick foam forms on top.
Step 2

Tip the flour, remaining sugar and salt into a large mixing bowl. Make a well in the middle of the dry ingredients and add the eggs, softened butter and yeasty milk mixture.
Step 3

Using a wooden spoon, stir until the mixture comes together to a soft dough. Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic. Form into a ball and return to a clean bowl. Cover with clingfilm and leave in a warm place for 1½ hours, or until doubled in size.
Step 4

Tip the dough out onto the work surface and knead lightly again for 30 seconds, then roll out to a thickness of about 1 cm.
Step 5

Using a plain round cutter (about 2 cm), stamp out circles and transfer to baking sheets covered with baking paper, leaving space between each doughnut. You’ll make 60-70. Cover loosely with oiled clingfilm and leave in a warm place for 10 minutes.
Step 6

Put the dipping sauce ingredients in a pan and heat gently, whisking until the sugar dissolves. Simmer for 2-3 minutes.
Step 7

Heat oil in a large pan or wok no more than ⅓ full and heat to 180C, or until a cube of bread browns in about 45 seconds. Add the doughnuts in batches, being careful not to overcrowd the pan. Cook for a few minutes, turning until puffed and golden. Drain on kitchen paper then roll in caster sugar while still hot. Serve each person a pile of mini doughnuts and a bowl of sauce.