Ingredients
- FOR FRYING
- 4 1/2 cups (30 ounces) vegetable oil (peanut oil is a good choice for frying)
- DOUGHNUT BATTER
- 1 cup (8 ounces) milk
- 1 large egg
- 1/4 cup (1/2 stick, 2 ounces) melted butter
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour, King Arthur White Whole Wheat Flour, or a combination
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons (4 1/2 teaspoons) baking powder
- 1 teaspoon salt
- can add piece of chocolate in center of doughnut hole before frying
Preparation
Step 1
Pour the oil into a 10" skillet that's about 2 1/2" deep; an electric frying pan is a good choice here, especially since its adjustable dial makes it really easy to heat the oil to the correct temperature. If you don't have this size skillet, use whatever similar-size pan you have, using enough oil to fill it 3/4" deep. Start to heat the oil to 350F while you're preparing the doughnut batter.
Whisk together the milk, egg, and melted butter in a medium-sized bowl. Whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients, stirring to make a thick batter/soft dough.
When the oil has come up to temperature, use a cookie scoop (or a spoon) to drop balls of batter into the hot oil. This recipe will make 2" doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball; or 1 1/2" holes, using a teaspoon cookie scoop and dropping in balls of dough about as big as a chestnut.
Fry the doughnut holes for 2 minutes on the first side, or till they're deep brown. Some of them may turn themselves over; that's OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes (for the larger doughnut holes), or 1 1/2 minutes (for the smaller ones). Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.
Serve warm or at room temperature, sprinkled with sugar and/or dipped in maple syrup or honey.