kristina is away on vacation right now but i wanted to get one last holiday recipe up before we all take off work for a few. this delicious recipe comes from event and wedding designer wanwisa posner, whose beautiful macaron tower was a hit last month. she’s sharing a seriously tasty recipe for doughnut holes that would make for a perfect holiday treat. just click here for the full recipe or click “read more” below to get cooking. one important safety note from kristina and wanwisa before you get started: hot oil can be very dangerous so don’t take your eyes off of it! when disposing of oil (if you don’t plan to reuse it) let it cool completely and pour into an old can or container (that can be sealed). i usually freeze mine a bit to help it solidify. then you can dispose of it safely in the trash- just be sure to never dump oil down your drain!
Recipe:
{About 24 donut holes}
One canister of Pillsbury Buttermilk Biscuit dough (8 large biscuits)
20-32 fl Oz. of Canola Oil (depending on the size of deep fryer, wok or cast iron pot)
2 cups of sugar
2 tablespoons cinnamon
Cookware
Small wok, deep fryer or cast iron French oven
Spider Skimmer or metal slotted spoon
In a small wok, deep fryer or a cast iron French oven, heat up some oil to 350 degrees. While the oil is heating up, pop open the biscuit canister and pull apart three equal parts of dough from each biscuit. Using the palm of your hands, roll dough into smooth round spheres. Use either an Asian Spider Skimmer or a metal slotted spoon to drop a few balls at a time into pot. Fry in batches of 5-6 at one time. As the donut holes cook, they will rise to the top. Allow them to reach a nice golden hue evenly around before removing from oil and placing on a large plate lined with a few layers of paper towels.
Mix sugar and cinnamon in a shallow bowl.
While warm, roll the donut holes in your sugar mixture and cover evenly. Plate them and serve while slightly warm.
Side note:
I also love covering these donut holes with plain confectioner’s sugar. For more variety, you can use a piping bag to add a fruity filling (I love them with fresh strawberry preserves). Serve them with a nice cup of cappuccino for a chic coffee and donut theme. An even more creative and fun idea is to serve these fresh warm donut holes alongside mini ramekins filled with a couple scoops of coffee or espresso ice cream!
About Wanwisa
Having planned her dream {foodie} wedding complete with a nine course reception menu at Per Se in New York, Wanwisa created Modern Vintage, a blog about everyday inspirations for event and wedding planning. Modern Vintage, initially Wanwisa’s answer to filling that post-wedding-planning void, grew rapidly and Wanwisa’s inspirations have been featured on sites like Style Me Pretty, Hostess With The Mostess, and Elizabeth Anne Designs. In July of 2008, Wanwisa joined Bliss Events Group, spearheading Bliss’s newly launched New York Office and joining the editorial team of Southern Weddings (Bliss Event’s Wedding Magazine) as Fab-Finds Editor.
Why Wanwisa chose this recipe
Growing up in a Thai household in New York, I remember the few “American” dishes my aunt would cook for us; she always added that touch of Thai to everything of course. There was her famous macaroni dish that was topped with equal parts of Sriracha (a spicy garlic based hot sauce) and tomato sauce and then there was my favorite, her wok-fried sugar donut holes. These two bite treats are simply deep fried balls of Pillsbury Biscuit dough tossed in some sugar. Easy and comforting, I love this dessert so much that I chose Per Se’s “coffee and donuts,” the restaurant’s elegant version of fried dough and sugar, for my wedding reception’s dessert course.
