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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