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Doughnut Holes with Orange-Vanilla Simple Syrup

Food and prop styling by Renee Muller Photography by Moshe Wulliger
Doughnut Holes with Orange-Vanilla Simple Syrup

Are you one of those nostalgic Creamsicle lovers like me? These doughnut holes, dredged in a syrup reminiscent of pure orange-vanilla goodness, are so easy to make. These were very, very popular in the taste-testing runs!

Yields approximately 36 mini doughnuts

  • 1 lb (450 g) challah dough, risen
  • oil, for frying


  • 1 cup sugar
  • 1 cup water
  • 1 Tbsp vanilla sugar
  • zest of 1 orange (see tip)

Roll the challah dough into small balls. Place on a cookie sheet. Cover with a slightly damp cloth and let rise for half an hour.

Meanwhile, heat oil in a pan until it reaches 375–385°F (190–196°C) on a thermometer. Add the dough balls to the pan (don’t overcrowd the pan) and fry until browned on both sides (this can take less than a minute). Remove from the oil with a slotted spoon and set on paper towels to drain.

To make the syrup: In a small saucepan, bring sugar, water, and vanilla sugar to a light boil. Reduce heat and simmer for 20 minutes. Add the orange zest and mix to combine evenly.

Using a slotted spoon, dip each doughnut into the mixture to coat. Transfer to a serving dish and serve warm.

Tip: If you don’t love orange flavor, you can omit the orange zest and add a cinnamon stick to the syrup instead.

(Originally featured in Family Table, Issue 721)


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