A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.
One of the greatest benefits of fabricating your own fried treats is the freedom to flavor them in any way your heart desires. Chocolate is always a winning pick. Do you really think I would choose just plain chocolate doughnut holes, though? Clearly you don’t know me very well.
Hidden inside of each tender sphere is a gooey, sticky marshmallow, turning these average munchkins into one-of-a-kind hot chocolate doughnuts, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top. The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia. To further the “hot” part of the theme, cinnamon sugar or even a spicy, cayenne-flecked sugar could provide the finishing touch, but a simple, straightforward sweetness was exactly what I was craving.
- 20 – 30 Vegan Mini Marshmallows
- 1 Cup All-Purpose Flour
- 1/3 Cup Natural Cocoa Powder
- 1/4 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup Plain Non-Dairy Milk
- 1/2 Teaspoon Apple Cider Vinegar
- 3 Tablespoons Olive Oil
- 1 Quart Neutral Oil, for Frying
- 1/2 Cup Granulated Sugar
1. Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they’ll melt away completely! Allow at least 30 minutes before using your icy mallows.
2. The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.
3. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly. Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.
4. When the oil hits 360 – 370 degrees, carefully lower 3 – 5 doughnut holes at a time into the pot. Cook for 4 – 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.
5. Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible. Doughnuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have any problem with leftovers!
Makes 20 – 30 Doughnut Holes