Dessert Stefano Faita

Vanilla Sugar Donut Holes

By In The Kitchen With Stefano Faita

Yield: About 36 to 48 donut holes

Vanilla Sugar
2 cups granular sugar
1 vanilla bean

Assembly:All-Purpose Donut Dough
Oil, for frying


Vanilla Sugar
Add sugar to re-sealable jar. Cut vanilla bean in half and add to sugar, burying the bean in the sugar. Cover and let sit until fragrant, about 1 to 2 weeks. (Alternatively, just add leftover vanilla bean with seeds scraped out already.)


Lightly flour work surface. Roll All-Purpose Donut Dough to 1/3-inch to 1/2-inch thickness. Cut with 1-inch to 1 1/2-inch cookie cutter. RTransfer to parchment-lined baking sheet lightly dusted with flour. Cover and let rise until doubled, about 30 to 45 minutes. You can re-roll the remaining dough and cut into more donuts, or just let the scraps of dough rise and fry them as is. (Makes about 36 to 48 donut holes, depending on size.)

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 365 to 375 degrees F. over medium heat.

Cooking in batches, carefully and gently add donuts to hot oil. Fry 1 to 2 minutes per side until golden brown, cooked through. Reduce heat if donuts are browning too quickly. Transfer to paper towel to remove excess oil.

While donut holes are still warm, roll in vanilla sugar.