{"id":364,"date":"2020-04-03T15:49:23","date_gmt":"2020-04-03T19:49:23","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=364"},"modified":"2021-02-11T20:56:20","modified_gmt":"2021-02-12T01:56:20","slug":"doughnut-holes","status":"publish","type":"post","link":"http:\/\/www.samanthataffner.com\/blog\/doughnut-holes\/","title":{"rendered":"Doughnut Holes"},"content":{"rendered":"\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-1024x683.jpg\" alt=\"\" data-id=\"365\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/?attachment_id=365\" class=\"wp-image-365\" srcset=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-1024x683.jpg 1024w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-300x200.jpg 300w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-768x512.jpg 768w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-1536x1024.jpg 1536w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-2048x1365.jpg 2048w, http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/04\/20200402203048_IMG_4723-666x444.jpg 666w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Doughnut batter<ul><li>2 cups (241g) Unbleached All-Purpose Flour<\/li><li>1\/2 tsp nutmeg<\/li><li>2 TBSP (25g) granulated sugar<\/li><li>1 1\/2 TBSP (18g) baking powder<\/li><li>1\/2 tsp salt<\/li><li>1 large egg<\/li><li>1 cup (227g) milk<\/li><li>4 TBSP (57g) melted butter<\/li><\/ul><\/li><li>Frying<ul><li>5 cups of neutral oli<\/li><\/ul><\/li><li>Topping ideas<ul><li><a rel=\"noreferrer noopener\" href=\"http:\/\/www.samanthataffner.com\/blog\/powdered-sugar-glaze\/\" target=\"_blank\">Powdered Sugar Glaze<\/a> with or without sprinkles<\/li><li>Cinnamon and sugar<\/li><li>Powdered Sugar<\/li><li>We made three different varieties:<ul><li>Cinnamon Sugar<\/li><li>Maple Syrup Powdered Sugar glaze and sprinkles<\/li><li>Absinthe Powdered Sugar glaze and sprinkles<\/li><\/ul><\/li><\/ul><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat oil on low medium heat in a wok or deep skillet while you&#8217;re preparing the doughnut batter<\/li><li>Wish together the dry ingredients.<\/li><li>In a separate bowl, whisk together the milk and egg.<\/li><li>Pour the milk\/egg into the bowl with the dry ingredients, stirring briefly; then add the melted butter, stirring to make a thick batter\/soft dough.<\/li><li>When the oil has come up to temperature, make balls of dough the size of a ping pong ball buy rolling the dough in your hands.<\/li><li>Drop balls of batter into the hot oil.<\/li><li>Fry the doughnut holes for 2 minutes on the first side, or until they&#8217;re deep brown.<\/li><li>After 2 minutes, turn the holes over, and fry for an additional 2 minutes.<\/li><li>Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.<\/li><li>Place on a wire drying rack and add toppings<\/li><li>Serve warm or at room temperature<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Doughnut batter 2 cups (241g) Unbleached All-Purpose Flour 1\/2 tsp nutmeg 2 TBSP (25g) granulated sugar 1 1\/2 TBSP (18g) baking powder 1\/2 tsp &hellip; <\/p>\n","protected":false},"author":1,"featured_media":365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[120,130,13],"tags":[27,45],"class_list":["post-364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-dessert-recipes","category-recipes","tag-breakfast","tag-snack"],"_links":{"self":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/364"}],"collection":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=364"}],"version-history":[{"count":0,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/364\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/365"}],"wp:attachment":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=364"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}