Empty My Fridge
How to Make Pumpkin Cake Donut Holes | Hilah Cooking
Ingredients
- Flour2 ½ cups
- Sugar½ cups
- Baking powder1 tbsp
- Cinnamon1 tsp
- Nutmeg¼ tsp
- Allspice0.13 tsp
- Pumpkin · pureed canned1 cup
- Egg1
- Milk¼ cups
- Butter · melted¼ cups
- Vanilla2 tsp
- Oil for frying
- Almond
- Red and yellow food color
- Green food color
Instructions
- Whisk the dry ingredients together in a large bowl. Whisk the wet ingredients together in another bowl.
- Make a well in the dry ingredients, pour in the wet, and gently combine until a soft dough forms.
- Refrigerate the dough for 1 to 24 hours.
- When ready to fry, heat the oil to 355°F.
- Scoop out balls about 1 teaspoon at a time and roll them between your palms until round. The dough will be soft and sticky.
- Drop the balls into the oil and fry for about 4 minutes, turning as needed, until both sides are well browned.
- Remove with a slotted spoon and cool briefly on a rack. Test one first to check it cooks through, and adjust time or temperature if needed.
- While still warm, toss the donut holes in the colored sugar to coat.
- Put them back on the rack and push a slivered almond into the top of each one.
- Dip the almond end in the green icing to coat, using a spoon, and serve as soon as possible.
Summarized from Hilah Cooking's video. Watch it for the details.
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