Orange Olive Oil Doughnut Holes
Making homemade donut holes is far easier than you would think, and this Orange Olive Oil Doughnut Holes recipe from Anne Colagioia shows you how it is done. Think of this donut hole recipe as a cross between Dunkin' Donuts Munchkins and traditional Italian cakes. This is one of the very best doughnut-based copycat recipes out there for a gluten free diet.
Notes
If you are not on a gluten free diet you can try using regular Bisquick or 1 cup flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and 1/8 teaspoon salt to replace the Bisquick. Don't forget to zest the whole orange before juicing it. If you don’t like the orange olive oil flavor profile, you can make plain glazed doughnut holes by substituting vegetable oil for the frying and milk for the orange juice in both the doughnut and glaze recipes.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes these homemade donut holes, check out this cooking video:
Makes22 donut holes
Preparation Time15 min
Chilling Time10 min
Ingredients
- 1 cup gluten free Bisquick
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1 egg
- 1/4 cup low fat Greek yogurt
- The zest of 1/2 an orange
- 1 tablespoon orange juice, freshly squeezed
- Enough olive oil to fill your pot with about 1 inch of oil for frying
- FOR THE GLAZE:
- The zest of 1/2 an orange
- Juice from 1 orange
- 2/3 cup confectioner's sugar
Instructions
- Stir together the Bisquick, cinnamon and sugar then in another small bowl whisk together the egg, yogurt, zest of half the orange and 1 tablespoon of orange juice until smooth.
- Using a rubber spatula, stir the wet and dry ingredients together until they are well combined. The mixture might seem crumbly at first but keep mixing and the dough will come together nicely. Transfer the dough into a clean bowl, cover it with plastic and refrigerate it for 15 minutes.
- To make the glaze stir together the other half of the orange zest, with the remaining juice of the orange and confectioner’s sugar. If the glaze looks too thin add more sugar, if it looks too thick you can add a drop or two of water. When the mixture is smooth and has a thick syrupy consistency, set it aside.
- When you’re ready to form the doughnut holes, gently roll level tablespoonfuls like you would a meatball and set them aside on a plate. Continue rolling the doughnut holes until they are all formed and let them rest for 10 minutes. Make sure they are all ready before you begin the frying process since that step moves very quickly.
- When frying the doughnuts you’ll need to keep the oil’s temperature below 320 degrees F (or 160 degrees C). Olive oil has a lower smoke point than other oils and can easily burn.
- Drop the doughnut holes into the oil. Try to get pretty close to the surface before gently releasing them to prevent splashing. Let them fry for just under two minutes or until they are golden brown. I fried about 6 at a time. Remove them with a slotted spoon or spider and drain them on paper towels.
- When they are all done toss them in the glaze to get them coated then put them on waxed paper to dry. I dipped them all twice. As they were drying I also rotated them a few times to get more of the dripping glaze back onto the donut holes. Once they’re dry they’re ready to serve.
