These fantastic sugar and spice donut holes are perfect for passing around when you’re cooking for groups and/or planning long trips in the car or by plane. Even better if you can serve them while they’re still warm.
This recipe creates a very soft light dough, with not too much sugar. You need to leave time for two lots of proofing, which may take longer than usual in the colder weather. But you don’t need to knead, if you know what we mean. See the full recipe below.
This recipe is courtesy of the chefs at Rattan Direct.