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Elderflower and Honey Glazed Donut Holes

yield: 15 donuts
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Special Equipment

  • a candy thermometer
  • a 1 tablespoon-sized cookie scoop

Ingredients

For the Buttermilk Donut Holes

    (makes around 15 - 20 donuts)

    • 1 1/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon kosher salt
    • 1/4 cup whole milk, at room temperature
    • 1/4 cup buttermilk, at room temperature
    • 1/4 cup granulated sugar
    • 3 tablespoons unsalted butter, melted and cooled
    • 1 teaspoon pure vanilla extract
    • vegetable oil, for frying (around 2 cups)

    For the Elderflower and Honey Glaze

      (makes around 1 cup)

      • 1 1/2 cups confectioners' sugar, sifted
      • 2 tablespoons St. Germain (or other elderflower liqueur)
      • 1 tablespoons honey
      • 1 tablespoon whole milk

      Instructions

      • In a small bowl, whisk together 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt. Set aside.
      • In a medium mixing bowl, whisk together 1/4 cup whole milk, 1/4 cup buttermilk, 1/ cup granulated sugar, 3 tablespoons melted butter, and 1 teaspoon pure vanilla extract until just combined.
      • Sprinkle the dry ingredients (from the 1st step) over the wet ingredients (from the 2nd step) and use a rubber spatula to fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, or you will get dense, hard donut holes and I will cry for you! So don't be alarmed if the dough seems a little gummy and sticky — that's exactly what you want.
      • Prepare your cast iron skillet/deep fryer and preheat the vegetable oil you'll be using for frying. Use a candy thermometer to monitor the oil's heat; once the oil reaches 350 (F), we're good to go!
      • Use a 1 tablespoon-sized cookie scoop to measure out 1 tablespoon of dough. The cookie scoop should, by default, make a round shape so there's no need to roll the dough into balls (unless you are a stickler and want perfectly round donuts — but I didn't do any rolling and my balls turned out okay). Drop 3 or 4 dough balls into the pan containing the preheated oil. Fry until golden brown on the bottom, before using a spatula to flip each hole and cooking on its reverse side until golden brown.
      • Once the donut holes are finished frying, carefully remove each with metal tongs or a slotted spoon and place on a wire rack lined with paper towels to absorb any excess oil. Repeat until all the dough has been used up.
      • Once all the donut holes have been fried, quickly make the elderflower and honey glaze. In a medium bowl, combine 1 1/2 cups confectioners' sugar, 2 tablespoons St. Germain, 1 tablespoon honey, and 1 tablespoon milk by whisking together until you get a smooth, pourable glaze.
      • Use a fork or a skewer to dunk each warm donut hole into the glaze, really giving the donut hole a good swirl in the bowl in order for it to catch as much glaze as it possibly can. Transfer to a wire rack placed over a baking sheet to catch any excess drippings, before enjoying immediately. Preferably with a glass of champagne.