Description: These delightful rhubarb donut holes are a burst of spring flavor in every bite! Tender, slightly tangy from the rhubarb, and coated in warm cinnamon sugar, they’re the perfect treat for breakfast, brunch, or a sweet snack. This recipe is simple to follow and yields perfectly golden, melt-in-your-mouth donut holes that are sure to become a family favorite. Get ready for a symphony of flavors and textures that will leave you craving more!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup milk (whole or 2% recommended for richness)
- 1 large egg
- 1 tablespoon unsalted butter, melted and slightly cooled
- ½ cup finely chopped fresh rhubarb (about 1-2 stalks, depending on size)
- Vegetable oil or canola oil, for frying (approximately 3-4 cups)
- ½ cup granulated sugar mixed with 1 tablespoon ground cinnamon, for coating
Preparation:
Step 1: Prepare the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Whisking is key to evenly distributing the baking powder and cinnamon, ensuring a consistent texture and flavor throughout the donut holes. This also helps to aerate the flour, preventing a dense or heavy final product. A light and fluffy donut hole is the goal!
Step 2: Combine the Wet Ingredients: In a separate, smaller mixing bowl, whisk together the milk, egg, and melted butter until well combined. Make sure the melted butter has cooled slightly before adding it to the other wet ingredients to avoid accidentally cooking the egg. A smooth, emulsified mixture of wet ingredients is crucial for incorporating into the dry ingredients seamlessly.
Step 3: Combine Wet and Dry (Gentle Mixing is Key!): Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter. Overmixing will develop the gluten in the flour, resulting in tough donut holes. A few streaks of flour are perfectly acceptable at this stage. Remember, the goal is a tender, light crumb.
Step 4: Fold in the Rhubarb: Gently fold in the finely chopped rhubarb until it is evenly distributed throughout the batter. Avoid overmixing at this stage as well. The rhubarb adds a delightful tartness and moisture to the donut holes. Ensure the rhubarb is finely chopped to prevent large, watery pieces in the finished product.
Step 5: Prepare for Frying: In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil or canola oil over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is critical for achieving perfectly golden brown donut holes that are cooked through without being greasy. If the oil is too hot, the donut holes will brown too quickly on the outside while remaining raw inside. If the oil is not hot enough, they will absorb too much oil and become greasy.
Instructions:
- Fry the Donut Holes: Once the oil is heated to 350°F (175°C), carefully drop spoonfuls of the batter into the hot oil. Use a small cookie scoop or two spoons to create uniform donut holes. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy donut holes. Fry in batches of 4-5 at a time, depending on the size of your pot.
- Turn and Cook Until Golden: Fry the donut holes for about 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to gently turn the donut holes as they cook to ensure even browning.
- Remove and Drain: Once the donut holes are golden brown, carefully remove them from the oil using a slotted spoon or spider and transfer them to a wire rack lined with paper towels to drain excess oil.
- Coat in Cinnamon Sugar: While the donut holes are still warm, immediately roll them in the cinnamon sugar mixture, ensuring they are evenly coated on all sides. The warmth of the donut holes will help the cinnamon sugar adhere properly.
- Serve and Enjoy! Serve the rhubarb donut holes warm and fresh. They are best enjoyed immediately.
Why You Will Love This Recipe:
This recipe is a winner for so many reasons! The combination of tart rhubarb and sweet cinnamon sugar is simply irresistible. The donut holes are incredibly easy to make, requiring no special equipment or complicated techniques. They are also incredibly versatile. You can easily customize them by adding different spices, extracts, or glazes. The texture is perfect – soft and tender on the inside with a slightly crispy exterior. But perhaps the best part is the pure joy and nostalgia these donut holes evoke. They’re a comforting treat that’s perfect for sharing with loved ones or enjoying as a special indulgence for yourself. Plus, it’s a great way to use up that rhubarb you might have growing in your garden!
Cooking Rating:
Easy
Serving Suggestions:
- Serve warm with a cup of coffee or tea for a delightful breakfast or brunch treat.
- Enjoy as a sweet snack in the afternoon.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
- Arrange on a platter for a party or gathering – they’re always a crowd-pleaser!
Tips:
- For the best flavor, use fresh, ripe rhubarb.
- Don’t overmix the batter, as this will result in tough donut holes.
- Maintain the oil temperature at 350°F (175°C) for optimal results.
- Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
- Roll the donut holes in cinnamon sugar while they are still warm so the sugar adheres properly.
- These donut holes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat slightly before serving for the best taste.
Prep Time:
15 minutes
Cook Time:
10-15 minutes
Total Time:
25-30 minutes
Nutritional Information: (Estimated, per donut hole)
- Calories: 80-100
- Protein: 1-2 grams
- Sodium: 30-50 mg
Conclusion:
These Ooey-Gooey Rhubarb Donut Holes are a true celebration of spring flavors. They are easy to make, incredibly delicious, and sure to bring a smile to your face. So gather your ingredients, heat up the oil, and get ready to create a batch of these irresistible treats. You won’t be disappointed!
Questions and Answers:
- Can I use frozen rhubarb in this recipe?
- Yes, you can use frozen rhubarb. However, make sure to thaw it completely and drain off any excess liquid before chopping it and adding it to the batter. This will prevent the donut holes from becoming soggy.
- Can I bake these instead of frying them?
- While the recipe is designed for frying, you can try baking them. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin and fill each cup about ¾ full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The texture will be different from fried donut holes, but they will still be delicious.
- Can I make these donut holes ahead of time?
- These donut holes are best enjoyed fresh, but you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Bring the batter to room temperature before frying. You can also fry the donut holes ahead of time and store them in an airtight container at room temperature. Reheat them slightly before serving.
- Can I add other spices to the batter?
- Absolutely! Feel free to experiment with other spices, such as nutmeg, ginger, or cardamom. A pinch of lemon zest would also complement the rhubarb nicely.
- What can I use if I don’t have rhubarb?
- If you don’t have rhubarb, you can substitute it with other tart fruits, such as chopped apples, cranberries, or even blueberries. The flavor profile will be slightly different, but the donut holes will still be delicious. You can also try adding a tablespoon of lemon juice to the batter for a touch of tartness.
