These are the bomb, guys.
More like the mini bomb, but you get the idea.
Fluffy pillowy balls covered in powdered sugar and then glazed in cheesecake vanilla sauce.
If you think you couldn’t have fallen harder for these, go ahead and scroll down to see the nutritional info.
22 kcals each.
Wanna marry these now?
I do, but hey, what’s new? You know that I’m bound to be obsessed with anything covered in
magic fairy dust powdered sugar… and these little guys are no exception. I kinda ruined the skinny factor since I ate like three dozens of these, but who cares anyway. These are so good that you wouldn’t even feel guilty if you ate the whole batch (and it makes from 170-200!)… but mostly because you’d have fallen into a sugar powdered coma by then.
The best kind of coma, anyway.
Good news that these, despite being baked not fried, aren’t cakey at all. You guys I like cake, and by “like” I mean “cake is my life”, but I’m not one to stand cakey stuff that isn’t actually cake. Holla cookies and donuts I’m talking to you!
Don’t worry my friends. These taste like something you’d get in a fancy bakery, but healthier and cheaper. Just imagine buying 200 donut holes from one of those sophisticated pattissieres… you’d be so broke afterwards. How would you even pay for the psycological help you’d need after eating them all?
See my point? Baking them at home is the answer. Better for your waistlines, your bank account AND your mental health.
There’s a couple of things you want to know if you’re going to make these, but nothing too complicated, trust me.
First of all, the extra yeast is what makes them super fluffy. So much that a decent sized ball weights just 9 grams and therefore has 22kcals. The ball is big, but it’s super light, hence the skinny. That being said, do not try to use less than the stated amout of yeast because you think it’s “””too much”””. Nope, no such thing as too much here. You want fluffy, puffy balls, not dense rocks, so go and buy extra yeast!
This recipe makes as much as 200 donut holes, so:
a) You’d better have tons of friends to share this with. And a kind soul too. You’ll need it to give these away.
b) You might want to make some donuts with these dough too. I did so because I didn’t really feel like rolling those many balls into powdered sugar. Which I did was cut the risen dough into 4 equal parts (which I weighed) and then saw that I’d get about 50 balls from each part. Do the math and you’ll get 200 holes for the whole batch. Awesome as it sounds, I think it’s better if you get some donuts.
You can bake those too and they are still fluffy and bakery-like. Or you can fry them, of course. I did that too for the sake of recipe testing (oh well, more like because my brother told me so) and yeah, the fried version is awesome as well… But I honestly think that the baked one is just as good, so I’d totally go for that one next time.
c) You can halve the recipe, yes. But c’mon… do you really not want to eat as much of these as possible? I don’t know, man. It might be just me, but I don’t trust people who can say no to donuts… nothing personal.
Most important part here: MAKE TINY HOLES and I mean tiny here, ok? If you make the balls as big as the one in my pictures, you’ll end up with burger buns once they’re baked. Not that it has happened to me or something.
These guys are real risers. They grow so darn much in the oven that you really want to make super small holes before the second rise, ok? Burgers are good, but not as amazing as these donut holes, so make TINY balls of dough ok? Don’t say I didn’t warn you!
I’ll stop now. Because you shouldn’t be wasting your precious time reading this post, but making the donuts and then popping them into your mouth like it’s your job.
- 6 + 1/2 cups white unbleached flour
- 2 tablespoons vital wheat gluten
- 1/4 cup butter
- 2 large eggs
- 1/2 cup white granulated sugar
- 1/2 tsp. salt
- 1/4 cup water
- 50 grams fresh yeast
- 1 + 1/2 cup low fat buttermilk
- 120 grams powdered sugar
- 1/2 cup skim milk
- 8 oz. light cream cheese
- 1/3 cup skim milk
- 2 tablespoons vanilla sugar
- 2 tablespoons truvia
- 1 tablespoon light butter
- Disolve yeast in warm water. You may add a bit of sugar at this point so it gets bubbly faster. Let it sit for 5-10 minutes.
- Add warm buttermilk, melted butter, whisked eggs to a bowl and whisk until mixed. Add flour (start with 6 cups and see if you need more!), vital wheat gluten, salt and the water mixture once it is foamy.
- Mix with a wooden spoon until you form a weird ball. It will be sticky.
- Dump ball into a floured surface and knead for 15 minutes. You may add more flour if you need so, but I wouldn't add more than 7 cups total.
- If you see that the ball is hard to knead, stop and let the gluten relax. Wet your hands lighty and go on kneading until you form a smooth ball. Make sure it is really smooth and not tough before you place it into the ball to rest.
- If it's too sticky, add a bit more flour and keep on kneading. If it's tough, wet your hands and knead for longer until smooth.
- Place ball into a greased bowl. Grease ball. Cover with a damp towel and let it rise in a warm, draft free place for 1 + 1:30 hour or until it has doubled its volume. It depends on how warm your house is.
- Once it has doubled its volume, turn to a kitchen counter, divide it into 2 and roll each part into a thick rectangle.
- Cut tiny holes (really small ones, please, they get so big when they're baked!) or the whole donut if you wish.
- Place into a baking tray lined with baking paper and let them rise for 30 minutes covered.
- Preheat the oven to 180ºC and bake for 8 minutes once they're doubled their volume. You'll need about 11 minutes if you're making donuts.
- While they're still warm, dip into warm milk and then roll in sugar (powdered or normal).
- For the glaze, nuke cream cheese until soft, mix in milk, sugar and sweeteners and whisk until smooth. If it is too thick, warm it before pouring it on the donuts.
- Enjoy warm, they're so good that way!
- Nutritional info includes glaze too.
- -Cut tiny holes.
- -Don't use less yeast than stated. You can use 2 packets of active dry yeast instead of fresh, but fresh is better if you can get it!
- You can use 3 tbsp. sugar instead of the 2tbsp. truvia in the glaze.
- Vital wheat gluten can be found in KAF and health stores.
- By buttermilk I mean real buttermilk. I'll be posting a tutorial on how to make your own this week, but if you can't find it and need it before I publish my tutorial, you can use whole milk instead (not the vinegar + milk combo!).
I hope you guys have a lovely week! Mine will be on the hectic side, so excuse me if I’m not commenting on blogs as much as I usually do!