raised doughnut holes

I do believe that I have found the raised doughnut hole recipe for us.  Or at least the one that does not have potatoes added.  I used Ree Drummond's recipe (Pioneer Woman) and adapted it to sourdough and no appliance.  Small pet peeve.  Do not write a recipe that requires a microwave and a mixer, please.  Okay, it is a huge pet peeve but the recipe turns out well.

I find I like the taste of doughnut holes that are more similar to a brioche dough.  When I take half a batch of dough and make a cob, the bread should taste good and this does.  I bake the bread at 350 degrees Fahrenheit for an hour.

I know these doughnut holes did not stick around long.  Like I said, the seem to be a keeper if you do not have potatoes in the house.  I found a doughnut recipe with potatoes in it that after I modified it, it beat red birthday cake for Koda Bear.  My biggest problem with any of them right now is that the house is so cold that I am having problems getting the second proof to go well.  I will get there.

raised doughnut holes

Note:  Adapted from Ree Drummond's recipe.

sourdough

1 cup flour

3/4 cup water

9 tablespoons milk

2 tablespoons sugar

1 egg

10 tablespoons soft butter

1/2 teaspoon salt

3 or more cups of flour

oil for frying

powdered sugar

milk

vanilla

The night before you plan to start, mix the starter with 1 cup flour and 3/4 cup water in a large bowl.  I used whole wheat flour in this just because.  The next day, when the levain is bubbly, take a bit out for next time

Mix in the milk and sugar.  Mix the egg in well.  Cut the butter up into small chunks and add in.  Mix in the salt.  Mix in the flour one cup at a time.  You wish a soft dough.  Turn out onto a clean counter dusted with flour and start knead.  You will knead the dough until the dough is smooth and the butter is incorporated.  You will probably need more butter but keep the dough soft.

Put into a cleaned bowl, cover, and let rise until double.

When risen, I shaped half the dough into a cob shape for bread and I rolled the other half of the dough.  I cut the rolled out half into small squares.  Separate them on parchment paper so they have room to rise.  Cover and let rise in a warm place until double, both the "holes" and the bread.

When risen to double, bake the cob at 350 degrees Fahrenheit for about 1 hour.

Mix a glaze of powdered sugar, milk, and vanilla.  My Beloved does this bit and I am not sure of his proportions though the last batch you might have been able to get drunk from the vanilla.  You want a glaze thin enough to be able to coat the doughnut when dipping.  You do not wish to spread.

In a large pot, like a chicken fryer, heat about 3 inches of vegetable to about 375 degrees Fahrenheit.  When hot, add the holes a few at a time.  They should float to the surface if the oil is hot enough and the holes have proved enough.  Turn when the side in oil is golden.  Remove when both sides are golden.  Drain.

Dip in the glaze when hot.

Do not let anyone burn their tongues.  

These are quite good and easily do not need the appliances to make them.