Sugared Doughnut Holes from ART Restaurant + The Four Seasons Seattle
When I mentioned last week that you should keep your fat pants on this ENTIRE week, I wasn’t kidding. First comes Thin Mint Cream Pie, next comes Doughnut Holes. Naturally. At some point this year I WILL post something healthy.
That day is not today. And tomorrow isn’t looking good either.
Anyways, these little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these doughnut holes were magical and I was able to stomach almost all of them! {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed Well a few weeks ago, I was desperate for a doughnut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.
Technology is amazing.
And so are these Doughnut Holes.
Hello light and fluffy goodness coated in sugar. How are you?
I ate these fresh out of the grease and enjoyed every.single.bite. Fresh doughnuts are my life.
These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home! Here’s the printable:
ART Doughnut Holes
Originally from ART Restaurant at The Four Seasons - Seattle. I buttered them up and got them to give me the recipe! Soft sweet pillows of heaven! Love fresh doughnuts...and holes.
Yield: about 40
Ingredients:
1 tsp active dry yeast
3 ½ T Warm Milk
1 ¼ c Bread Flour
½ c All Purpose Flour
2 T sugar
1 ½ tsp salt
4 eggs
1 stick plus 1 ½ T Soft, unsalted butter
Directions:
Whisk yeast together with milk in mixing bowl.
Add ½ c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.
When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil...worked like a charm!} Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy :)
ART Restaurant at The Four Seasons- Seattle. http://www.artrestaurantseattle.com/about/recipes/art-donut-holes/
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Mmmm I love doughnut holes! It’s like having a ton of bite-sized doughnuts! So dangerous
My fat pants are definitely staying on all week!
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Mmmm!! This looks awesome!
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There seems to be some kind of donut-hole trend! I’m seeing these all over the place. They look delicious, though!
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Amazing. I love doughnuts!
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I’m always afeared of making doughnuts, why I don’t know. These seem far more achievable, and shuuuugggary. Deep fryer, get your daddy on.
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Oh wow I can’t wait to try these! I’m a sucker for donut holes and fat pants. I just started back to work after my maternity leave and I’m still wearing my maternity pants.
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Fat pants (check!)….now bring on dem doughnut holes (yup, YUP!)
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Oh my! I love me donuts but donut holes are ever better! They are perfect for snacking
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YES!!! FRIED donuts hooray! The only thing that would make these better is a squirt of jelly inside mmm.
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These look yummy!!! Ok silly question…when you cover the first mix with the sugar, flours and salt…do you mix it together before letting it sit? Thanks
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Lauren — February 21st, 2013 @ 6:38 pm
No, you just let it sit on top!
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I can definitely imagine how these would be the best things in the world for a pregnant woman! So glad you tracked down the recipe and shared it, Lauren!
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Looks yummy! Sooo how do I make these chocolate??
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oh my gawd!!! I LOVE these!!! totally going to make these! And girl, I’m with you on the sweet posts. . at least while pregnant! That’s all I was craving the entire time. . no wonder both my girls have a HUGE sweet tooth just like me.
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Doughnut holes = perfection! I want all of these!
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These look amazing!!!
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Oh my word! You have got my mouth watering! These look phenomenal!
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oh, man!!! these look amazing!!! that sugar coating looks in.sane!
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Oh how I love fried donuts – would LOVE these right now!
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