GLAZE

PREP

1. Cream butter and sugar until light and fluffy, approximately 3-4 minutes.
2. Add banana or applesauce, egg or flax egg plus vanilla. Beat until smooth.
3. Sift together dry ingredients in a separate bowl, then slowly stir them into the liquids, adding milk last, and beating until there are no lumps.

TO BAKE DONUT HOLES

1. Preheat oven to 325°F (163°C) or 300°F (149°C) convection.
2. Scoop a tablespoon-sized amount of dough out and roll on a clean counter or mat lightly dusted with flour.
3. Place rolled donut holes onto parchment-lined baking sheets.
4. Bake for approximately 12 minutes, testing with a toothpick for doneness.
5. Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture, or allow to fully cool, then dip in glaze.

TO FRY DONUT HOLES

1. Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F (177°C)); ideal doughnut fry oil temperature is 325-350°F (163-177°C).
2. Once the oil has reached 325-350°F (163-177°C), using a small, wet cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until lightly browned on all sides – approximately 4 minutes total.
3. Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil.
4. Remove to finish cooling and repeat with remaining dough.

TO MAKE THE GLAZE

1. Sift confectioner’s sugar into a bowl, and stir in vanilla paste or extract, plus milk.
2. Use a whisk to incorporate the liquid, checking to see that it is not so thick that it can’t be drizzled, but not so thin that it rolls right off the donut holes.
3. If the glaze is too thick, simply add another tablespoon of milk; if too thin, add 1/4 cup confectioner’s sugar. Repeat as necessary until glaze is the right consistency.
4. Swirl each donut hole in the glaze bowl and return to the parchment-lined baking sheets to set.