Cooking web notes

Alice’s Meteors

Ok, to me these are donut holes but, to Bill and his siblings I’m sure they’re still meteors and always will be!

This recipe belonged to Alice, my mother-in-law.  She loved to make donuts and most of all these meteors.  Actually, it’s really the perfect name for them as they all seldom turn out in a perfect shape; they can be a little craggy or lopsided, just like real meteors.

You can glaze them or roll them in granulated sugar or powdered sugar, or a chocolate glaze or just try them all!  The plain ones are fine with me, or the ones rolled in sugar, but actually I can eat any of them.  Using Alice’s recipe, they puff up beautifully, are light on the inside and crispy on the outside.  They are definitely more delicious than the store-bought variety, especially because they are as fresh as you can get when you make them yourself.

Do you think 3 or 4 donut holes = 1 donut?  I don’t know however, I do know that I don’t feel quite as guilty eating donut holes.  Somehow, eating a dozen donut holes seems OK!

Here’s her wonderful recipe:

Meteors (Golden Puff’s)

Ingredients and Method:

4 cups sifted flour

½ cup sugar

6 teaspoons baking powder

2 teaspoons salt

2 teaspoons nutmeg

Sift all of the above ingredients together into a large bowl.

½ cup oil

1½ cups milk

2 eggs

Add the 3 ingredients above to the mixture in the bowl.

Stir with a fork until mixed well.

Drop by teaspoonful into deep hot oil at 375 degrees.

Fry until golden brown, about 3 minutes.

Drain on paper towels.

Roll warm puffs in cinnamon, granulated sugar, powdered sugar or glaze with a thin confectioner’s sugar icing.

Pam’s note:  Puffs too large will not cook thoroughly, use one teaspoonful of dough.  Fry a few at a time and do not crowd them.

These make the best donut holes imaginable!  Just try them and you’ll see!  They would be a great thing for a Mother’s Day treat!

This entry was posted on Sunday, January 8, 2012 at 4:38 AM and is filed under Alice's recipes, Breakfast/Brunch, Doughnuts. You can follow any responses to this entry through the RSS 2.0. You can leave a response.