#BrunchWeek continues with sweet sugar-coated fried donut holes served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can’t stop at just one!
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We’re thrilled to have you join us as we celebrate brunch and prepare for Mother’s Day. Thirty bloggers from across the country are sharing standout brunch recipes this week — from cocktails and casseroles to breakfast breads, sandwiches, salads and desserts — so there’s something for every taste.
Today’s recipe was inspired by an Asian-fusion restaurant dessert: bite-sized fried donut holes rolled in granulated sugar and served with three simple sauces. They’re crisp on the outside, tender inside, and perfectly paired with a glossy chocolate sauce, a creamy caramel, and a bright blackberry topping. They’re easy to love and make a delightful addition to any brunch table.
The dough for these donut holes is the same basic dough used for chocolate-glazed, peanut-butter-stuffed donuts posted earlier, but here the dough is cut with a small cutter to create 1½-inch rounds. After frying, the warm dough balls are rolled in granulated sugar so the coating adheres beautifully.
All three sauces are quick to prepare — each takes only a few minutes. The chocolate and caramel sauces can be made a day ahead and reheated briefly before serving; the blackberry sauce comes together by gently melting jam and thinning with a little water. Store any leftover donut holes in an airtight container at room temperature for best texture.
Use care with frying oil: strain and cool it after use and store it in its original container in a cool, dark cupboard for future frying. Reserve oil used for sweet frying for sweet recipes and oil used for savory frying for savory recipes. When the oil is spent, dispose of it in the trash or through a local recycling program — never pour it down the drain.
Donut Holes with a Trio of Dipping Sauces #BrunchWeek
Ingredients
For the donut holes:
- 2 ½ teaspoon instant yeast
- ⅔ cup whole milk, at room temperature (75 to 80°F)
- 3 ½ cups unbleached all-purpose flour
- 1 ⅓ cups granulated sugar, divided
- 2 teaspoon kosher salt
- 3 large eggs
- 7 tablespoon unsalted butter, at room temperature, cut into pieces
- Canola oil, for frying
For the caramel sauce:
- 4 tablespoon unsalted butter
- ½ cup light brown sugar
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the chocolate sauce:
- 2 ½ ounces dark chocolate chips (about 70% cacao)
- ½ tablespoon corn syrup
- ⅓ cup heavy cream
For the blackberry sauce:
- ½ cup seedless blackberry jam
- 1 teaspoon water
Instructions
- In the bowl of a stand mixer, combine the milk and yeast. Let sit 5 to 10 minutes until foamy.
- Add the flour, ⅓ cup of the sugar, salt, and eggs. With the dough hook on low, mix until a cohesive ball forms, then continue 2–3 minutes to develop gluten.
- Add the butter a piece at a time while the mixer runs on low, mixing another 5–6 minutes until incorporated and the dough is smooth.
- Scrape the dough onto plastic wrap, form into a disc, wrap tightly and refrigerate overnight.
- Let the dough sit at room temperature about 20 minutes. Lightly flour a work surface and roll the dough to about ½-inch thickness.
- Use a floured 1½-inch round cutter to cut circles and place them on a parchment-lined baking sheet. Cover and let rise in a warm place 2–3 hours until doubled and puffy.
- Fill a Dutch oven with 2–3 inches of oil and heat to 350°F. Put the remaining sugar in a shallow dish for coating.
- Carefully fry the dough balls 2–3 at a time until lightly browned all over, flipping once. Remove with a slotted spoon to a mesh rack.
- While still warm, roll the donut holes in the sugar and return them to the rack to cool completely.
- Make the caramel sauce: melt butter in a saucepan over medium heat, add brown sugar and stir until melted. Stir in heavy cream and cook about 2 minutes until thick and bubbly. Remove from heat, stir in vanilla and salt. Cool until just warm and transfer to a small ramekin.
- Make the chocolate sauce: combine chocolate, corn syrup, and heavy cream in a small saucepan over low heat. Stir until the chocolate is melted and the sauce is glossy. Pour into a ramekin.
- Make the blackberry sauce: warm the jam briefly in the microwave until melted, stir in the water to thin, and pour into a ramekin.
- Arrange the donut holes on a plate with the three sauce ramekins for dipping and serve.
Did you love this recipe?
Leave a star rating and share it with friends.
Adapted from Epicurious.
Take a look at what the #BrunchWeek bloggers are sharing today
BrunchWeek Egg Dishes:
- Build Your Own Benedicts from A Day in the Life on the Farm.
- Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.
BrunchWeek Breads, Grains and Pastries:
- Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
- Trail Mix Granola from Making Miracles.
- Bananas Foster Baked Oatmeal from The Suburban Soapbox.
BrunchWeek Main Dishes:
- Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
BrunchWeek Fruits, Vegetables and Sides:
- Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
- Oat-Chata from Culinary Adventures with Camilla.
- Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
- Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
- Papas con Chorizo from Sew You Think You Can Cook.
BrunchWeek Desserts:
- Whiskey Walnut Tart from Love and Confections.
Disclaimer: Thank you to #BrunchWeek sponsors who provided prizes and product samples. All opinions are my own.
