Churro Donut Holes

$To make churro donut holes, gather these simple ingredients: - 1 cup all-purpose flour - 1/2 cup milk - 1/4 cup granulated sugar - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) - Oil for frying For added flavor, you can consider these options: - A pinch of nutmeg for warmth - A splash of almond extract for a nutty taste - A few drops of orange zest for brightness If you need substitutions, here are a few ideas: - Use whole wheat flour instead of all-purpose flour for more fiber. - Swap almond milk for regular milk to make it dairy-free. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Use margarine instead of butter if you want a vegan option. To make churro donut holes, start by mixing the dry ingredients. In a bowl, add 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Use a whisk to blend them well. Next, mix the wet ingredients in a separate bowl. Combine 1/2 cup of milk, 1/4 cup of melted unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of granulated sugar. Stir until the mixture is smooth. Now, slowly add the wet mix to the dry mix. Stir gently until just combined. The batter should feel thick but not dry. Heat oil in a deep pan until it reaches 350°F (175°C). Use a thermometer to check the temperature. This step is key for getting crispy donut holes. When the oil is hot, use a small cookie scoop or your hands to form small balls of dough, about 1 inch wide. Carefully drop a few into the hot oil. Do not overcrowd the pan; this can lower the oil's temperature. Fry each donut hole for about 2-3 minutes. They should turn golden brown. Once they are done, remove them and let them drain on a paper towel-lined plate. This helps remove excess oil and keeps them light. While the donut holes are still warm, prepare to coat them. In a shallow bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Gently roll each warm donut hole in the cinnamon-sugar mixture. Make sure they are well coated. This adds a sweet touch that makes them irresistible. Enjoy your churro donut holes warm for the best taste! Frying churro donut holes can seem tricky, but I have some tips to help. First, use a deep pan for even heat. Fill the pan with oil to at least two inches deep. Heat the oil to 350°F (175°C) before frying. Use a thermometer to check the temperature. If the oil is too cool, the donut holes will absorb too much oil. If it’s too hot, they will burn. When dropping the dough into the oil, do it in small batches. This way, they have room to float. Fry for about 2-3 minutes on each side. Look for a golden brown color. Use a slotted spoon to remove them, and place them on paper towels to drain excess oil. To keep your churro donut holes fresh, store them in an airtight container at room temperature. They taste best the same day, but you can keep them for up to two days. If they become a bit hard, pop them in the microwave for a few seconds. This will soften them up again. If you want to keep them longer, consider freezing them. Place the cooled donut holes in a single layer on a baking sheet. Freeze them for a few hours, then transfer them to a freezer bag. They can last for up to three months. When you’re ready to enjoy them, thaw and reheat in the oven. Churro donut holes are delicious on their own, but you can make them even better! Serve them warm, rolled in cinnamon-sugar, for a sweet treat. Pair them with dipping sauces like chocolate or caramel. You can also serve them with a cup of coffee or hot chocolate for a cozy moment. For fun, try adding toppings like sprinkles or a drizzle of icing. This adds a colorful touch. You can even serve them at parties or gatherings. Everyone will love these tasty bites! {{image_2}} You can change the taste of churro donut holes with fun flavors. For a chocolate twist, add cocoa powder to the dry mix. Try 1/4 cup of cocoa for a rich flavor. For a fall treat, use pumpkin spice. Just mix 1 teaspoon of pumpkin spice into the dry ingredients. You can also add a splash of almond extract for a nutty taste. The options are endless! Want to make these donut holes gluten-free? Swap the all-purpose flour for a gluten-free blend. Choose a blend that works well for baking. Most brands will give similar results in taste and texture. You might need to adjust the liquid. Add a little more milk if the dough feels too thick. Serve churro donut holes with fun dips! Chocolate sauce is a classic choice. You can also use caramel sauce or sweet cream cheese. For a fruity twist, try a berry sauce. To make it more exciting, serve with a sprinkle of sea salt on top. This adds a nice contrast to the sweet flavors. You can even create a donut hole bar! Let guests choose their favorite dips and toppings. To keep your churro donut holes fresh, store them in an airtight container. Make sure they cool completely before sealing. This helps prevent sogginess. They stay good for up to two days at room temperature. If you want them to last longer, consider refrigerating them. They can stay fresh in the fridge for about one week. When you want to enjoy your churro donut holes again, reheating is easy. You can use a microwave or an oven. For the microwave, heat them for about 10-15 seconds. This warms them up but might make them a bit soft. If you prefer a crispy texture, use the oven. Preheat it to 350°F (175°C). Place the donut holes on a baking sheet and heat them for about 5-7 minutes. Freezing churro donut holes is a great way to save them for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. After they are firm, transfer them to a freezer bag. Be sure to remove as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight and reheat as mentioned above. Yes, you can make churro donut holes in advance. You can prepare the dough and store it in the fridge for up to 24 hours. This way, you can fry them fresh when you are ready to eat. Just remember to let the dough sit at room temperature for about 15 minutes before frying. This helps the donut holes cook evenly. For frying churro donut holes, use oils with a high smoke point. Good options include vegetable oil, canola oil, or peanut oil. These oils help fry the dough without burning. Make sure to heat the oil to 350°F (175°C) for the best results. The right temperature ensures that the donut holes cook evenly and get that nice golden color. You can tell that the donut holes are done when they turn a golden brown color. This usually takes about 2-3 minutes on each side. If you want to be extra sure, you can use a kitchen thermometer. The inside should reach about 190°F (88°C) when they are fully cooked. Another way is to poke one with a toothpick. If it comes out clean, they are ready! Churro donut holes are fun and tasty treats. We covered their ingredients, ways to make them, and tips. You learned how to fry them perfectly and keep them fresh. You can also explore unique flavors and serving ideas. With proper storage, these treats can last longer. Enjoy making churro donut holes and share them with friends. They'll love these sweet bites just as much as you do!$

Indulge in the deliciousness of homemade Churro Donut Holes! These bite-sized treats are crispy on the outside and soft on the inside, coated in a delightful cinnamon-sugar mixture. Perfect for any occasion, they’re easy to make with just a few simple ingredients. Ready to satisfy your sweet tooth? Click through for the full recipe and bring these mouthwatering gems to your kitchen today! #ChurroDonutHoles #BakingDelights #SweetTreats #HomemadeGoodness

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Ingredients

1 cup all-purpose flour

1/2 cup milk

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1/2 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Oil for frying

Instructions

In a mixing bowl, combine the flour, baking powder, and salt. Whisk together until well blended.

In another bowl, mix the milk, melted butter, egg, vanilla extract, and 1/4 cup granulated sugar until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.

Heat oil in a deep pan until it reaches 350°F (175°C).

Using a small cookie scoop or your hands, form small balls of dough (about 1 inch in size) and carefully drop them into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown.

Once cooked, remove the donut holes and place them on a paper towel-lined plate to drain excess oil.

In a shallow bowl, mix the remaining 1/2 cup granulated sugar with the ground cinnamon.

While the donut holes are still warm, roll them in the cinnamon-sugar mixture until well coated.

Allow them to cool slightly before serving, or serve warm for the best experience!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 donut holes