Cook techniques
Mixing Ingredients
Thoroughly combine dry and wet ingredients to ensure even distribution of flavors and texture in the donut holes.
Frying
Heat oil to the appropriate temperature before frying to achieve a crispy exterior while keeping the inside soft and fluffy.
Cooling
Allow the donut holes to cool on a wire rack to maintain their texture and prevent them from becoming soggy.
Coating
Roll the cooled donut holes in sugar or spice mixture while they are still warm for optimal adhesion and flavor.
FAQ
Can I bake the donut holes instead of frying them?
Yes, you can bake the donut holes, but the texture will differ from traditional fried donut holes.
What type of oil is best for frying?
Vegetable oil or canola oil are good choices for frying due to their high smoke points.
How long can I store the donut holes?
Store the donut holes in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Can I use pumpkin puree from a can?
Yes, canned pumpkin puree works well and offers convenience in preparing the donut holes.
What can I use instead of nutmeg?
You can substitute nutmeg with cinnamon or allspice for a different flavor profile.
