Originally I made this recipe as regular doughnuts, but they are actually better as doughnut holes. They are a rich batter so a smaller serving is perfect. I hope you enjoy them!
What is it like?
- A tender, caky doughnut hole
- A time warp to 1850’s New England
About 32 Servings, Prep 30 min
The title of this recipe is a reference to doughnut history. I talk about it in this episode. In a nutshell, no one knows where the doughnut hole came from, but Elizabeth Gregory did make an excellent doughnut, infused with spices for her son to take on voyages. However, if you want a classic/plain doughnut, simply omit the spices, nuts and zest and add 1 teaspoon vanilla.
3/4 cup Earth Balance Buttery Spread, at room temperature, 180g
1/2 cup sugar, 100g
zest of 1 lemon (or 1 tsp vanilla if you prefer a classic flavor)
1 1/4 cup flour mix, 160g
1 1/4 cup almond four, 108g
2 tsp psyllium husk powder
1 tsp baking powder
1/2 tsp salt
optional spices: 1/4 tsp nutmeg + 1/4 tsp cinnamon
1/2 cup powdered sugar, or as needed
Preheat your oven to 325F/165C. Whisk together the dry ingredients and put them through a sifter if you have one. If you’re using the optional ingredients (nuts or spices), whisk them into the dry ingredients.
Whisk the sugar into the butter until it’s incorporated and creamy. Then whisk in one egg at a time. Lastly whisk in the zest.
Fold the dry ingredients into the wet ingredients in three batches, being careful not to over mix.
Fill a greased mini muffin tin with the batter. Fill each tin a little more than half way, leaving room for rise. Alternatively, you can make small 1 1/2 tbsp mounds on cookie trays and you will end up with “cookie doughnuts”—that taste delicious. Bake until they bounce back to the touch or a toothpick comes out clean. While they cool, prepare the topping by whisking together the sugar and cinnamon in a medium sized bowl.
Once the doughnut holes are cooled, but still warm, roll them in powdered sugar or use a small sifter filled with powdered sugar for a lighter coating.
The doughnut holes will keep for 2-3 days in an airtight container but they are best fresh.
Using room temperature butter is key. If your butter is melted these doughnut holes will end up being denser.