Homemade Doughnuts
Technically, these are “homemade doughnut holes” but we call them doughnuts. 🙂
If you want to cut the rings out with a doughnut cutter and make REAL DOUGHNUTS – you can!
We just roll our dough into balls and fry ’em. It’s super fast & easy.
The best thing about these homemade doughnuts is that you can make them anytime you make a yeast dough.
I have made these with basic whole-wheat loaf dough, flatbread dough, and refrigerator dough.
We made lamb curry the other night for dinner and my girls were making the flatbread. When they were down to a grapefruit-sized ball of dough they asked if they could make doughnuts.
I said, “Sure!”
And that is what they did. The plan was to eat the doughnuts for dessert, but all the doughnuts seemed to disappear as soon as they came out of the frying pan.
Mmmm, warm doughnuts.
Mix cane sugar and cinnamon in a small bowl and set it aside.
Heat some coconut oil in a cast-iron skillet on the stovetop over MEDIUM HEAT. Not high, not medium-high. You want this oil to simmer over medium. If the oil is too hot the doughnuts will get too brown on the outside and be raw on the inside.
To make doughnuts – roll out the dough and cut with a doughnut cutter.
To make holes – Roll the dough into very small balls (about an inch across). If the balls are too large, they won’t cook through and the center will be doughy.
Once the oil is hot, set the dough balls in the oil (working in small batches).
Cook them for 3-4 minutes on each side, rolling them to brown the entire outside. They will double in size as they cook.
Move them from the cooking oil into the sugar-cinnamon mixture.
Coat with the sugar and set on a plate or dish to cool.
Let cool before eating
You don’t want to burn yourself, and these will seem doughy if eaten while still hot. Once they cool slightly, the centers will be fluffy and perfect.
EXPERT TIP: If your holes are a bit on the large side and you centers are doughy, shove the doughnut holes into a 300-degree oven for 15 minutes to finish them off.
Enjoy!
XO,
Candi
| Servings |
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- 1 hunk dough refrigerator dough, bread dough - any yeast dough will work.
- 1/2 cup coconut oil
- 1 cup cane sugar
- 2 tsp cinnamon
Ingredients
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|
Mix cane sugar and cinnamon in a small bowl.
Heat some coconut oil in a cast-iron skillet on the stovetop over MEDIUM HEAT.
Roll the dough into very small balls.
Once the oil is hot, set the dough balls in the oil (working in small batches).
Cook them for 3-4 minutes on each side, rolling them to brown the entire outside. They will double in size as the cook.
Move them from the cooking oil into the sugar-cinnamon mixture.
Coat with the sugar and set on a plate or dish to cool.
Let cool before eating.
