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Vanilla Bean Drop Doughnuts

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"My all-time favorite food has been the same since I was 11 years old: doughnuts. I even organized an unofficial New York City Doughnuthon in 2010, during which I trekked 5 miles while sampling nine doughnuts from three of the city's best bakeries. I've taken elements from each of my favorite fried carbs to create a simplified recipe that doesn't bother with yeast, proofing, or rolling, making these doughnuts totally doable any morning of the week. Protein-packed Greek yogurt does double duty, contributing both flavor and texture. It lends a subtle tang while ensuring your doughnut holes are moist, fluffy, and ready for dunking in the sticky-sweet vanilla glaze."

List of Ingredients

For the doughnut holes:
â—¦ Vegetable oil, for frying
â—¦ 1 vanilla bean
â—¦ 1 cup plain Greek yogurt
â—¦ 1 large egg
â—¦ 4 tablespoons unsalted butter, melted and cooled
â—¦ 2 cups all-purpose flour
â—¦ ¼ cup white sugar
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon kosher salt

For the glaze:
â—¦ 2 cups confectioners' sugar
â—¦ ¼ cup whole milk, plus more as needed
â—¦ 2 teaspoons vanilla extract


Recipe

Make the doughnuts:
Heat 4 inches oil in a large heavy-bottomed stockpot set over medium heat. Attach a deep-fry thermometer to the side. Line a large plate with paper towels. Using a sharp knife, slice the vanilla bean in half lengthwise, then scrape and reserve the seeds. Discard the pod.

In a medium bowl, whisk together the vanilla bean seeds, yogurt, egg, and melted butter. In a separate medium bowl, whisk together the flour, white sugar, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir just until combined.

Once the oil reaches 360° F, use a small ice cream scoop (or two spoons) to add several one-tablespoon scoops of dough to the hot oil, being careful not to overcrowd them. Fry the doughnut holes, flipping them as needed, until golden brown, 2 to 3 minutes. (If desired, first test fry one doughnut hole to determine cooking time.) Use a slotted spoon to transfer the doughnut holes to the paper towel-lined plate. Repeat the frying process with the remaining dough, returning the oil to 360° F between each batch. Set the doughnut holes aside to cool slightly while you make the glaze.

Make the glaze:
In a medium bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Add additional milk, 1 teaspoon at a time, to thin the glaze as needed.

Dip the doughnut holes in the glaze and serve immediately.

Makes 6 servings