Olive Magazine
Two paper bags filled with mini sugared doughnuts, with dipping sauce

Homemade doughnut holes

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + rising time
  • Easy
  • Serves 6-8

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

Nutrition:
NutrientUnit
kcal548
fat28.1g
carbs60.3g
fibre1.3g
protein9.6g
salt0.5g
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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

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

WHISKY DIPPING SAUCE

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

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.

Try more of our doughnut recipes

Cinnamon Donut Recipe
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