Coconut Doughnut Holes
Makes:
16 to 20 doughnut holes
Category:
Introduction
About this Recipe
Ingredients
Batter:
- ½ cup (125 mL) full-fat sour cream
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) finely grated lime zest
- 1 ½ cups (225 g) all-purpose flour
- 1 tsp (3 g) baking powder
- ¼ tsp salt
- pinch ground nutmeg
- 2 Tbsp (30 g) unsalted butter, melted
Glaze & Assembly:
- vegetable oil, for frying
- 1 large egg white
- 1 tsp (5 mL) vanilla extract
- 1 ½ cups (200 g) icing sugar, sifted
- 2 cups (200 g) sweetened flaked coconut
The doughnut holes are best enjoyed the day they are made.
Step by Step Instructions
Step 1
For the batter, whisk the sour cream, sugar, egg, vanilla and lime zest in a bowl until smooth.
Step 2
In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Add this to the sour cream mixture and stir until even blended. Stir in the melted butter (the batter will be thick).
Step 3
Preheat vegetable oil to 375 ºF (190 ºC) in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches (5 cm) of oil). Use a small ice cream scoop to make golf ball-sized scoops of batter and carefully drop 4 to 6 doughnut holes into the oil. Fry for 4 to 5 minutes, turning halfway through cooking. Lift the cooked doughnuts onto a cooling rack over a tray to drain and cool while repeating with the remaining doughnuts.
Step 4
For the glaze, whisk the egg white lightly to loosen and then whisk in the vanilla and icing sugar (if the glaze is thick, you can whisk in a little water).
Step 5
For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
Step 6
Dip each cooled doughnut holes into the glaze to coat, shake off excess glaze and then roll into the coconut until completely covered. Return the dipped doughnut holes to the cooling rack to set for an hour before serving.
