Fancy some deep fried treats but the last batch of donuts broke our heart? Fry the donut holes to fill that hole in our chest… or belly!

As I most recently have some time, I had been searching on the internet a few days ago. Attempting to find fresh, exciting ideas, inspiring dishes that I’ve never tested before, to delight my loved ones with. Hunting for a long time but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I came across this delicious and simple dessert by luck on Suncakemom. The dessert seemed so tempting

on its snapshot, it required prompt actions.

It was simple enough to imagine the way it is created, its taste and how much boyfriend will probably love it. Actually, it is rather simple to keep happy him when it comes to desserts. Anyways, I went to the website and simply followed the precise instuctions that had been combined with impressive shots of the operation. It just makes life less difficult. I could suppose it is a slight inconvenience to take snap shots in the midst of baking in the kitchen because you usually have sticky hands thus i genuinely appreciate the effort and time she put in for making this blogpost and recipe conveniently followed.

With that said I’m inspired presenting my own, personal formulas in a similar fashion. Thanks for the concept.

I was tweaking the main mixture to make it for the taste of my loved ones. I must tell you it was an awesome success. They enjoyed the flavour, the consistency and enjoyed having a treat like this in the middle of a hectic workweek. They basically asked for more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m likely to twin the amount to keep them happy.

You can find the original Donut Holes and more at SunCakeMom

Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.

Separate egg whites from yolks.

Beat egg whites until hard peaks form.

Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too.Knead until the dough is completely uniform.

Fold the egg whites into the dough.

Place the dough in a lightly floured bowl.

Cover and leave it in a warm place for half an hour to rise.

When dough is risen, turn it out onto a well-floured surface. Dust the top of the dough lightly if it’s too sticky.

Use a rolling pin to flatten it out about one finger thick.

Use the smallest circle cookie cutter to cut out bite size doughnuts.

Leave them covered in a draft-free, warm spot for another 20 minutes to rise again.

Fill frying pan with oil and heat until sizzles. Don’t put donut into oil before it’s not hot enough. Be patient.

Place doughnuts into the frying pan upside down and put the lid on top. Be careful, hot oil can burn us badly. They float to the top and puff up quickly.

Flip them over to the other side.

When they are golden brown, take them out onto a kitchen towel to drain a bit.