Browned Butter Donut Holes

Step 1

To prepare donut dough, in a large sifter or sieve over a large mixing bowl, sift cake flour, baking powder, salt, nutmeg, and cinnamon. Set bowl aside. In a small saucepan, melt butter over low heat. While stirring with a rubber spatula, continue to cook butter until golden brown. Monitor butter as it will burn quickly. Once the butter is a light golden brown, set saucepan aside to cool slightly. In a medium-sized bowl, and using a wire whisk, whisk together brown sugar, egg, egg yolk, vanilla, sour cream, and milk. Once combined and there are not any lumps of sugar, slowly add browned butter to the wet mixture. Stir mixture well. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined; the dough will be soft and slightly sticky. Transfer dough to a large piece of plastic wrap and cover. Place wrapped donut dough into refrigerator and chill for an hour. 

Step 2

To prepare donut glaze, in a small saucepan, melt butter over low heat. While stirring with a rubber spatula, cook butter until lightly golden brown also. Set saucepan aside to cool slightly. In a large sifter or sieve over a large mixing bowl, sift powdered sugar. Add salt to the powdered sugar and stir. Slowly add the browned butter to the powdered sugar, making sure to use a rubber spatula to scrape all of the browned butter out of the saucepan. Add the vanilla and milk and mix well with a wire whisk to ensure the glaze will be lump-free. Slowly add the hot water and stir with a whisk until the desired consistency is reached. A slightly thicker glaze will be thicker on the finished donut. Once the glaze is smooth, cover with a piece of plastic wrap and set bowl aside until ready to finish donuts. 

Step 3

To form the donut holes, remove dough from the refrigerator and place onto a lightly floured work surface. Roll dough out with a rolling pin to ½-inch thickness. Using a 1-inch round cutter, cut donut holes and place on a parchment-lined sheet pan. Gather any dough scraps and roll and cut in the same fashion. The donut holes can be finished by rolling with hands to form a more uniform ball shape. Set pans aside while the oil is heating. If the kitchen is very warm and/or humid, place the donut holes in the refrigerator while the oil is heating. 

Step 4

To fry donut holes, heat oil in a large, heavy-duty saucepan. Attach the deep fat frying thermometer to the inside of the pan. Add enough oil that the oil fills the pan halfway. Heat the oil over medium heat to a temperature of 350°F. Once the oil is hot carefully add the donut holes in batches. This can be done by carefully dropping dough into the oil or placing the donut holes on a large spoon or a skimmer and then into the hot oil. Fry the donuts for 30-40 seconds, or until light golden brown. Since the donut holes are small, frying time is not long. The donuts can be stirred with a large, slotted spoon to ensure even frying Remove the fried donut holes from the oil and onto and wire rack that is placed over a paper toweled lined sheet pan. 

Step 5

To finish the donut holes, microwave the glaze slightly to ensure that the donut holes will be easy to dip. Dip the donut holes in batches into the glaze. Coat all of the sides of the donut holes with glaze and remove with a standard dinner fork or slotted spoon. Place glazed donuts onto a wire rack to let the glaze dry. Once the glaze has set, place donut holes onto a serving plate or bowl.