Caramel-Glazed Doughnut Holes
Who doesn’t love deep-fried goodness? These doughnut holes are flavoured with chai spices and the salted caramel glaze overtop is like manna from heaven. They are best the day they’re fried, but the batter is so simple it more than compensates. Give your glaze at least an hour to set before packing up the doughnuts to transport, otherwise things may get a little sticky.
2¼ cups (560 mL) cake & pastry flour ½ cup (125 mL) sugar
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) ground cardamom
½ tsp (2 mL) ground nutmeg
Pinch ground cloves
⅔ cup (150 mL) sour cream
2 large egg yolks
¼ cup (60 mL) melted butter Grape-seed oil or canola oil for frying
CARAMEL GLAZE
½ cup (125 mL) sugar
2 tbsp (30 mL) water
½ cup (125 mL) whipping cream 1½ tsp (7 mL) salt 1 tsp (5 mL) vanilla paste or extract 3 tbsp (45 mL) milk
1½ cups (375 mL) sifted icing sugar
Black or pink salt to decorate (optional)
1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and the spices.
2 In a separate medium bowl, whisk together sour cream, egg yolks and melted butter. Pour over dry ingredients and mix to combine. Turn out onto a sheet of plastic wrap (it will be quite sticky); pat out with floured fingers and enclose. Refrigerate for at least 1 hour and for as long as 1 day.
3 When ready to fry, heat a 2-inch (5-cm) depth of oil in a large pot to 365°F (185°C).
4 On a lightly floured surface, roll out dough ¾ inch (2 cm) thick. Use a 1-inch (2.5-cm) round cutter to cut 30 to 34 pieces. Fry in batches for 2 minutes, stirring from time to time, or until cooked through; remove with a slotted spoon to a paper-towel-lined baking sheet.
5 To make the glaze, combine sugar and water in a medium saucepan over medium-high heat; stir to combine. Using a wet pastry brush, brush sides of pan to wash down any sugar clinging to the pot. Bring to a boil and cook until mixture is deep golden, 8 to 10 minutes. Remove from heat and add cream (mixture will boil vigorously); stir to dissolve caramel into cream. Whisk in salt and vanilla paste. Let cool to room temperature, about 30 minutes.
6 Stir milk into caramel; whisk in icing sugar.
7 Dunk doughnut holes into glaze and arrange on a rack set over a baking sheet to catch drips; sprinkle each with a pinch of salt, if using. Let dry for 1 to 2 hours before serving.
Serves 8 to 10 WHAT TO SERVE
Barista
LCBO 549196 $29.95 Doughnuts and coffee are a time-honoured combination. Barista’s intense Kona coffee flavour is pleasantly enriched by the doughnut’s chai spice and salted caramel glaze.
Twisted Tea Hard Iced Tea Original
LCBO 491837, 473 mL $2.95 Tea lovers can enjoy these treats with a hard iced tea, with authentic brewed tea flavour and a hint of lemon to balance the sweetness.