Bourbon Spiked Donut Holes

I love donuts. When I was pregnant with Lily I would eat those mini powered sugar donuts every day. You know the kind they have at the gas station? Those. I would put them in the side door of my car. I gained 41 pounds with my first pregnancy. Doesn't sound that crazy, but I was pretty thin so I looked like a pretty round donut by the end of it. Wasn't entirely due to the donuts though to be honest. I was also super into Cheese Whiz. I was addicted to the Whiz. I would buy Triscuits and cheddar Cheese Whiz like I was a drug addict begging for crack. If you have never had it, it comes in a can and you spray it out in a little thin string. It's looks like yellow silly string. Probably made from the same ingredients. Whateves - tastes really good.

I made these bourbon spiked donuts on KTLA this week. They are a fun dessert idea for Super Bowl or for just a Sunday brunch. If you didn't want to go through the hassle of making the actual donuts you can just get store bought donut holes and make the Bourbon glaze. Who am I to judge. I hoard Cheese Whiz. Scroll down for the recipe!

Bourbon Spiked Donut Holes

Donut Hole Ingredients
2 cups vegetable oil
1 cup ‏whole milk
1 ‏egg
2 cups ‏all-purpose flour
2 tablespoons granulated ‏sugar
4 1/2 teaspoons ‏baking powder
1/2 teaspoon ‏salt
1/4 cup ‏butter (melted)

Glaze Ingredients
1  1/2 cups ‏confectioners' sugar
4 tablespoons ‏whole milk
2 teaspoons ‏vanilla extract

Bourbon Glaze Shots
1 can sweetened Condensed Milk (14oz)
1/4 cup Bourbon
3 tbs confectioners' sugar
1 tsp Vanilla

Directions

1. In a small mixing bowl, whisk together milk and egg. Set aside.

2. Using a stand mixer on low spead, add flour, baking powder, salt, and sugar and mix until combined.

3. Slowly pour in milk & egg mixture and mix for about one minute.

4. Add melted butter and mix for another minute or until combined. Remove the dough and using a melon ball scoop to form your donut holes.

5. Pour the vegetable oil into a deep sauce pot . You should have 2-3" of oil to fry the donuts. Using a cooking thermometer, heat the oil on medium heat until it reaches 350 degrees. If you don't have a thermometer just allow it to heat up for 3-4 minutes on medium heat. If your donuts burn too fast lower the heat. You want to ensure that they cook evenly and the center is cooked as well.  

6. Cook 4-5 donuts at a time and allow to cook for 2 minutes each, gently turning with a slotted spoon. Remove from oil and place on a paper towel. Cook all remaining donuts. 

7. To make the glaze, pour the confectioners’ sugar, 4 tablespoons of milk, and vanilla extract in a medium bowl and whisk until you have a thick glaze. Dip each donut into the glaze and let sit. If you wish to make the bourbon glaze the recipe it below.

8. To make the bourbon shots combine all the ingredients in a small sauce pan and bring to a low boil, reduce to a simmer and cook for one minute then remove from heat and let cool.

9. When using the shot tops, cut about 1/2" off the tips so there is a bigger opening. This will allow you to easily fill the syringes with the thick glaze. Squeeze all the air out and submerge the shot top into the bourbon mixture and then allow it to slowly pull up the glaze into the plastic syringe. Only fill about 1/2"-3/4" of the way up and then place it into one of the donut holes.