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To make churro donut holes, you need 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 I recommend using King Arthur Flour for a high-quality all-purpose flour. For butter, Land O'Lakes is a great choice. For the best flavor, try using pure vanilla extract, like Nielsen-Massey. When it comes to sugar, any brand will work, but Domino is a reliable option. You can easily swap some ingredients if needed: - For a dairy-free option, use almond milk instead of regular milk. - If you lack eggs, try using a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). - You can use coconut oil instead of unsalted butter for a different flavor. - If you want a healthier coating, consider using coconut sugar instead of granulated sugar. These swaps help keep the recipe flexible while still tasting great! Start by gathering your dry ingredients. In a medium bowl, whisk together: - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/4 teaspoon salt Mix these well. This step spreads the baking powder evenly. Next, take another bowl for the wet mix. Combine: - 1/2 cup milk - 1/4 cup melted unsalted butter - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup granulated sugar Stir until the mixture is smooth. This makes sure all flavors blend nicely. Now, add the wet mix to the dry mix. Use a spatula to combine them. Mix until just combined. The batter will be thick but smooth. Heat oil in a deep frying pan over medium heat. Aim for 350°F (175°C). Use a thermometer for accuracy. Once the oil is hot, shape small balls of dough, about 1 inch wide. Drop them into the hot oil. Fry in batches to avoid crowding. Cook for 2-3 minutes on each side until golden brown. When done, use a slotted spoon to move them to a plate with paper towels. This helps soak up extra oil. In a shallow bowl, mix: - 1/2 cup granulated sugar - 2 teaspoons ground cinnamon Roll the warm donut holes in this mixture. Coat them well and shake off any extra. Enjoy these warm, tasty treats! To fry churro donut holes well, heat your oil to 350°F (175°C). This gives the donut holes the right crispness. Use a thermometer to check the oil temperature. If the oil is too hot, the outside cooks too fast. If it’s too cold, they soak up oil and become greasy. Fry in small batches. This keeps the oil temperature steady. The texture is key to great churro donut holes. Mix the wet and dry ingredients until just combined. Overmixing can make them tough. The dough should be thick and smooth. When you drop them in the oil, they should puff up nicely. Look for a golden brown color for a perfect finish. Serve churro donut holes warm for the best taste. Place them in a basket lined with parchment paper. This keeps them fresh and adds a nice touch. For extra fun, offer chocolate sauce for dipping. You can also sprinkle some extra cinnamon-sugar on top for a sweet touch. Enjoy them with friends or family for a delightful treat! {{image_4}} You can spice up your churro donut holes with different flavors. Adding chocolate or vanilla gives a fun twist. For chocolate, mix in cocoa powder to the dry ingredients. For vanilla, simply increase the vanilla extract to two teaspoons. You can even fill the donut holes with chocolate ganache for a surprise inside. Everyone loves a good surprise! If you want a lighter option, consider baking instead of frying. Preheat your oven to 350°F (175°C). Shape the dough into balls and place them on a baking sheet lined with parchment paper. Bake for about 10-12 minutes until golden. They still taste great, but without the oil! You can also use whole wheat flour for more fiber. Don’t forget about seasonal flavors! In the fall, try making pumpkin spice churro donut holes. Add 1/2 cup of pumpkin puree and a teaspoon of pumpkin spice to the wet ingredients. This gives a warm and cozy taste perfect for autumn. You can also roll them in nutmeg sugar for an extra festive touch! To keep your churro donut holes fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They taste best within 1-2 days. If you leave them out, they may become dry and lose their charm. To reheat churro donut holes, use an oven. Preheat the oven to 350°F (175°C). Place the donut holes on a baking sheet and heat for about 5-7 minutes. This warms them without making them soggy. You can also use a microwave, but be careful. Microwaving too long makes them chewy. You can freeze churro donut holes for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. Label the bag with the date. When ready to eat, thaw them in the fridge overnight before reheating. Enjoy the same great taste! Yes, you can bake churro donut holes. Preheat your oven to 350°F (175°C). Shape the dough into balls and place them on a lined baking sheet. Bake for about 12-15 minutes, or until golden. The texture will be different, but they will still taste great. To make churro donut holes gluten-free, swap all-purpose flour for a gluten-free flour blend. Look for blends that have xanthan gum to help with texture. Ensure all other ingredients are gluten-free too. Churro donut holes taste great with various sauces. Try chocolate sauce, caramel, or a simple vanilla glaze. You can also serve them with a side of whipped cream for a fun twist. Churro donut holes stay fresh for about 1-2 days at room temperature. For longer storage, keep them in an airtight container in the fridge. They can last up to a week this way. Yes, you can make the dough ahead of time. Chill the dough in the fridge for up to 24 hours. When ready, let it warm up slightly before shaping and frying. This keeps it fresh and makes frying easier. You now have all the key ingredients to make delicious churro donut holes. We covered specific brands, substitutions, and step-by-step instructions for preparation and frying. I shared great tips to perfect your cooking process and made flavor variations easy to explore. Lastly, I provided storage advice to keep your treats fresh. With these tools, you can enjoy churro donut holes any time. Happy cooking!

Churro Donut Holes

Indulge in the sweet, cinnamon-infused goodness of churro donut holes with this easy recipe! Perfect for satisfying your cravings, these delightful bites are crispy on the outside and soft inside. Follow simple steps to create these mouthwatering treats that everyone will love. Click through to explore the full recipe and make your kitchen a haven of deliciousness! #ChurroDonutHoles #DessertRecipes #BakingAtHome #FoodieFun
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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
 

Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This ensures that the leavening agent is evenly distributed.

    Mix Wet Ingredients: In a separate bowl, combine the milk, melted unsalted butter, egg, vanilla extract, and 1/4 cup of granulated sugar. Stir the mixture briskly until it achieves a smooth, homogenous consistency.

      Combine Mixtures: Gradually add the wet ingredients to the bowl of dry ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix — the batter should be thick but still smooth.

        Heat Oil: In a deep frying pan, heat oil over medium heat until it reaches a temperature of 350°F (175°C). You can use a kitchen thermometer to check the temperature for accuracy.

          Shape and Fry Donut Holes: Using a small cookie scoop or your hands, carefully form small balls of dough, approximately 1 inch in diameter. Gently drop each ball into the hot oil, ensuring you don’t overcrowd the pan (fry in batches if necessary). Fry the donut holes for about 2-3 minutes on each side, or until they become a lovely golden brown color.

            Drain Excess Oil: Once golden and cooked through, use a slotted spoon to transfer the donut holes to a plate lined with paper towels. This will help absorb any excess oil.

              Prepare Cinnamon-Sugar Coating: In a shallow bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. Stir until the mixture is uniform in color.

                Coat with Cinnamon-Sugar: While the donut holes are still warm, roll them in the cinnamon-sugar mixture until they are generously coated. Make sure to shake off any excess coating.

                  Serve and Enjoy: Allow the churro donut holes to cool for just a minute, or serve them warm for the best experience. They’re delightful on their own or dipped in chocolate sauce!

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

                      - Presentation Tips: Serve the churro donut holes in a small basket lined with parchment paper to keep them fresh and warm. You can also drizzle a little chocolate sauce on the side for dipping, enhancing both flavor and presentation!