Sometimes I feel like a social media stalker. When someone mentions a recipe on social media, I just have to pursue the recipe.
Such was the case with my high school classmate Lynn Marie (Birkemeyer) Lara. Lynn, who now lives in Hawaii, often shares her beautiful paintings of the islands’ flora and fauna as well as photos of her culinary experimentations.
A few weeks ago, while her mother, Joan, was paying a visit, Lynn posted a photo of pastries frying in a wok, saying, “It just had to be done. … Mom needs to try my famous orange doughnut holes. P.S. They turned out to be the ‘best’ batch ever!”
That, of course, was enough to pique my interest, so I sent Lynn a message, requesting the recipe. She quickly obliged, including notes about how she has changed the recipe. She even included a couple of photos that had my mouth watering.Thanks, Lynn!
Lynn’s Orange Doughnut Holes
1½ cups confectioners’ sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
1 tablespoon orange zest
For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk (or Lynn substitutes ½ cup unsweetened almond milk and ½ cup Lactaid 2 percent milk)
1 large egg
2 cups all-purpose flour
2 tablespoons sugar
4½ teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter, melted
1 teaspoon orange extract
1 tablespoon orange zest
Make the glaze:
Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 375 degrees (Lynn uses a wok on an induction burner). Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
Once the oil has reached 375, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Dust with confectioners sugar and serve immediately.