Donut holes are glorious because you can scarf down several donuts and not feel guilty. Whereas, when I scarf down several regular-sized donuts, I feel really, really bad. Also, donut holes can be light-hearted, totally imperfect, completely irreverent in flavor, and a great project in which to involve the kiddos. On a lazy Saturday morning, I like to make donut holes out of store-bought biscuit dough but this morning, I actually had some leftover donut dough from these amazing Sweet Potato Pie Stuffed Donuts I made the other day. Make it fresh, make it from scratch, or make it from store-bought dough- just make these babies, trust me.
The filling is simple and straight-forward Nutella so no need for fussy stuffings. The glaze is just two, yes TWO, ingredients and takes less than a minute to whip up. The dough, if made from scratch, is brilliantly easy and delicious. But, hey, no judgement here if you want to swap in a pinch hitter in the form of biscuit dough.
One packet of active dry yeast
1/3 cup [80 grams] whole milk, room temperature
1/3 cup [80 grams] buttermilk, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
3 1/2 cups [495 grams] all-purpose flour
1/3 cup [85 grams] granulated sugar
2 teaspoons salt
2 tablespoons milk powder, optional
1 stick [113 grams] butter, room temperature
On the sidelines:
Nutella, for stuffing
Eggnog Glaze, recipe as follows
In the bowl of your standing mixer, pour in the buttermilk and milk and sprinkle the yeast on top. Lightly whisk together and let stand for a few minutes.
With the dough hook attached to your mixer, turn on low and slowly add in your second bowl.
Add in the third bowl and continue to mix for a few minutes until the dough comes together.
Slowly add in your butter, a little pat at a time, taking care not to add more butter until the previous butter is completely incorporated. Let the dough continue to knead for five minutes.
Scrap the dough into a large bowl and cover with plastic wrap. Park it in your fridge overnight.
The next morning, lightly flour your countertop and rolling pin. Roll out your dough to about a 3/4 inch thickness. Using a tiny round cookie cutter, cut out little circles of dough and place on a lightly floured sheet pan. Let rise for three hours.
Fill a large, deep pot with a few inches of oil and place over medium-high heat. Clip on a frying thermometer and heat until 350 degrees.
Using a spider, drop several holes into the oil. I like to turn them frequently until golden brown all over, about two minutes. Using a spider, remove and let drain on a paper towel.
Continue with the rest of the dough. Let cool.
Fill a piping bag, fitted with a small tip, with Nutella. Alternatively, poke a small hole in each donut. Fill a Ziploc bag with Nutella, snip off one bottom corner and voila, you have a makeshift piping bag. Squeeze a tiny bit of Nutella into each hole. Drizzle with glaze and let set.
1 cup powdered sugar
2 tablespoons eggnog
Dash of ground nutmeg, optional but really drives home the eggnog flavor
Whisk everything together until smooth and creamy.