Crispy, soft and incredibly addicting, these little donut holes are so easy to make and you’ll get lots to share!
Let me start with saying these are not authentic Mongolian donuts. Bummer, I know!
These little donut holes are way simplified version, yet it’s really, really delicious! You may wonder why I’m not sharing an authentic Mongolian donuts, or if there is such a thing. Oh yeah, there is definitely such a thing! Authentic Mongolian donuts are yeast-based, deep-fried, twisted donuts, pretty similar to American ones minus fancy glazes and toppings. They’re such a staple in practically every Mongolian family. The honest reason I’m not sharing those is that I don’t really know how to make them. There, I said it. BUT I sure know how to make this simplified version, that doesn’t involve any yeast.
Today’s simple Mongolian donuts are made with flour, condensed milk, eggs, baking powder, baking soda and a little bit of salt. Plus, some oil for deep frying. It’s simple to make and delicious to devour!
These itty-bitty donut holes are nice and crisp on the outside, and deliciously soft on the inside. They’re a bit dense, but that doesn’t stop you for reaching for third, fourth, fifth one, especially if you have a cup of coffee for dunking!
When you make the dough, don’t worry if it’s a bit sticky. Resting it in the fridge makes it easy to handle. Don’t be tempted to add more flour, or the donuts will come out too dense and heavy. And you don’t want that, I promise.
Quick tip on shaping the donuts. It might seem like complicated process, but trust me it’s not.
- Try to make them all same size, so they cook all at the same time.
- You’ll finish forming the donut holes while the oil is heating up. Oh,
- the stand mixer is totally optional here. I’m lazy, I use it pretty much for everything, since it’s right there on the counter.
And cooking goes so fast, you’ll be enjoying the fresh out of oil donuts in no time. Do shape all the balls before you start frying, because you won’t have time for it once you start cooking them!
If you like, you can roll the fresh donut holes in sugar.
Oh, how I love to snack on bunch of these with a cup of tea, or coffee. As I type this, I can’t help, but wish I had these donuts on hand. But sadly, I don’t!
Before I let you go, quick question for ya! Why is it called donut holes, and not donut balls??
Mongolian Easy Donut Holes
- 3 ½ cups 440gr all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 can 14oz sweetened condensed milk
- Vegetable or canola oil for frying
- Sugar for rolling if desired
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a large mixing bowl with paddle attachment (or using a hand-held electric mixer), beat the eggs and sweetened condensed milk until combined. Add flour mixture and continue mixing until just combined.
- Form the dough into big log and wrap it in a plastic wrap. Refrigerate for about 30 minutes.
- Heat the oil (about 2-3 inches deep) to 315°F (115°C).
- While the oil is heating up, bring out the dough onto a counter. Cut the dough into 4 thinner logs lengthwise. Then cut into small pieces and roll into ½-inch balls.
- Deep-fry dozen or so balls at a time for about 3 minutes, or until golden brown.
- Using a slotted spoon, transfer the cooked donut holes onto a baking sheet lined with paper towel and wire rack. If desired, roll the cooked donuts in sugar while hot.
- Once cooled completely, store in airtight container at room temperature for up to 3 days.
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