Is it just me or is the end of the school chock full of even more food-related celebrations than ever? There are always birthday celebrations, like, every other minute all year long. I get the “please send in an extra snack for Jonathan” email about my gluten free son.
But the end of the year has all that and more. And then there are the well-meaning parents who decide to celebrate, say, the end of state testing (?) with … some impromptu Dunkin Donuts munchkin donuts. My son is caught out, so he just reaches into his classroom stash of granola bars and bears it.
He’s a trooper! But then he comes home, looks at me plaintively, and the conversation goes like this:
Jonathan: “I really wonder what Dunkin Donuts munchkins taste like.”
Me: “Are you asking me to make you gluten free donut holes like munchkins?”
Jonathan: “No that would be pressuring you. I don’t want to pressure you.”
So, yeah. You can guess what happened next. And it turns out that the Yeast-Raised Donut Dough from page 151 of GFOAS Bakes Breadmakes the perfect Dunkin Donuts munchkin donut hole copycat.
Now before anyone starts throwing tomatoes at me, claiming that this is some sort of horrible, evil “advertising scam,” although of course I prefer the new sort of bread dough from GFOAS Bakes Bread.
Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
1 cup (115 g) confectioners’ sugar
1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary
First, make the donut dough. Once the dough has undergone its first rise, shape and cook it as follows. If using the donut dough from GFOAS Bakes Bread, turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly. If using the yeast-raised donut dough from the blog, prepare it according to the recipe directions, but do not knead the dough. With either dough, roll it out on a lightly floured surface into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1-inch in diameter, cut out rounds of dough and place each piece on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for 30 minutes, or until puffed but not doubled.
With either dough, as it is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry until very lightly golden brown all over (2 to 3 minutes per side). As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.
While the donut holes are cooling, make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.