Citrus Glazed Donut Holes
Serves: about 50 donut holes
for dough:
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 Tablespoon sugar
  • ¼ cup warm water
  • 2 ½ cups flour
  • 2 Tablespoons oil
  • 2 egg yolks
  • ½ cup citrus juice
  • oil, for frying
for citrus syrup:
  • 1 cup sugar
  • 1 cup water
  • zest of one orange, finely grated
  • zest of one lemon, finely grated
  • zest of one lime, finely grated
Prepare the dough:
  1. In the bowl of a mixer fitted with the dough hook, mix together yeast, sugar and water. Let sit for a few minutes until it begins to bubble.
  2. Add remaining dough ingredients, and knead until a dough is formed.
  3. Continue to knead for about 5-10 minutes, until the dough is smooth and elastic. Cover and set aside to rise for about 45 minutes.
Prepare the syrup:
  1. In a small pot, combine sugar and water and bring to a boil. Stir occasionally, until sugar has dissolved. Remove from heat.
  2. Add citrus zest and stir to combine. Set aside to cool completely.
Prepare the Donut Holes:
  1. Once dough has risen, scoop balls of dough using a small cookie scoop (or a heaping teaspoon measuring spoon) and roll into a ball. Place on a parchment lined cookie sheet to rise for about ten minutes. Repeat with remaining dough.
  2. Meanwhile, heat about an inch and a half of oil over a medium-low flame. Test if the oil is hot enough by dipping one of the balls of dough in. When hot enough, it should immediately sizzle.
  3. Fry donut holes for about one minute, then flip and fry for an additional minute. Remove from oil and place on a paper towel lined tray for a few seconds, then immediately dip both sides into the syrup, for about a second. Do not leave the donut in the syrup for too long, or it will get soggy.
  4. Serve immediately.
Recipe by Overtime Cook at