Espresso Love Sugar Scratch-Made Donut Bites
Simple and delicious is our favorite - covered in Espresso Love Sugar? Even Better! Mix, Drop, Shake, Enjoy.
Time: 30 minutes total
Yield: a boat load!
Author: Heather
Skill Level: Pretty Easy!
Why this is SO good:
Sweetened dough, fried to crispy outsides and soft insides, gently coated in espresso-y goodness…THAT’S why this is so good! Easily your new Saturday morning family breakfast.
Ingredients:
2 cups Unbleached Flour
1/4 cup Granulated Sugar
1-1/2 Tbsp Baking Powder
1/2 tsp Kosher Salt
1/4 tsp Ground Nutmeg
1 Large Egg
1 cup Whole Milk
1 tsp Vanilla Bean Paste or Pure Vanilla Extract
1/4 cup melted butter
1/2 cup Espresso Love Sugar
How to make it:
Prepare the oil pan: Pour frying oil (Canola, Sunflower, Peanut, Frying Blend) in a heavy bottom pan (Dutch oven, cast iron) until it’s 2 inches deep. Heat over medium heat until it’s 350 degrees.
Line a baking sheet with paper towels and top with a wire cooling rack.
Put the 1/2 cup Espresso Love Sugar in a bowl or container that has a lid.
Whisk the 2 cups of flour, the 1/4 cup granulated sugar, the 1-1/2 Tbsp baking powder, the 1/2 tsp of salt, and the 1/4 tsp nutmeg in a big bowl.
Whisk the 1 egg, the 1 cup milk, and the 1 tsp vanilla in another bowl.
Pour the wet ingredients into the dry ingredients, and mix well with a wooden spoon. Mix in the 1/4 cup butter too!
When the oil reaches 350, use a cookie scooper to drop your donut batter into the oil. Drop close to the oil so it doesn’t splash you - that stuff hurts!!
Drop 6-10 donut batter glops into the pan at a time so they have space. Fry about 2 minutes per side, then when they’re golden scoop them out and let the oil drip off a bit.
Quickly drop the fried donut holes into the bowl with the Espresso Love Sugar - put that lid on and give them a shake to coat them! Then, set them on that cooling rack for a few minutes and then enjoy!
How to store it:
Airtight container, 3 days max - out of sight otherwise you’ll be tempted to grab one every time you walk by! Just us? No?
So, what if:
My cookie scooper isn’t dropping the dough. Not all scoopers are created equal, unfortunately. You can use two spoons instead and use one to scoop and the other to essentially bulldoze the dough into the oil. Be careful of splashes, still!
Variety and me are friends - ideas for other coatings please. Sure, in America we got options! We’ve done Cinnamon Sugar, Powdered Sugar, Chocolate Ganache, Classic Glaze, Crushed Nuts, and for sure our other flavored sugars (like Country Apples & Cinnamon..and our absolute favorite Ebony Cocoa Sugar!).
Two mins makes them too dark. Ah - quick fix! Your oil is a bit to hot, which makes the donuts fry up faster on the outside. I’d say turn the heat down, give it a few minutes, then resume your donut making!
