Cashew Sugared Donut Holes are an original. Little round deep fried donuts are rolled in a coconut maple flavor mixture with finely ground cashews.
There is something that is very enticing about a little round donut. I mean you can pop one in your mount all at once. Nice and neat and clean and delicious.
Donuts are pretty well accepted as a weekend treat. It’s a family affair. When we were kids mom would make us donuts – just once in a while. Sort of like pancakes.
A sweet indulgence that put a smile on everyone’s face.
If you haven’t made donut holes before, this would be a great recipe for your first attempt. Even if they are just for you. Cashew sugared donut holes freeze well so you can save the extras for a later time.
Is it Donut or Doughnut?
- One thing we know is how Dunkin’ Donuts thinks it’s spelled.
- I may be showing my age but when I was growing up it was Winchell’s Donuts or neighborhood donut shops. I think Dunkin Donuts was only on the east coast.
- If you look up information on the word donut on the internet it switches automatically to doughnut.
- It turns out doughtnut is the original spelling and it was shortened in America for certain instances. Such as for the 1939 World’s Fair and by Dunkin Donuts in the 40’s.
- Not that it wasn’t misspelled a couple of times before that but now it can be spelled either way.
If you have a deep fryer then you can absolutely use it instead of a frying pan. Heat enough oil to cover the little donut holes and then carefully drop in about 4 holes at a time.
You don’t want to overcrowd or cool the oil so a few at a time works great. Then set on a plate that has a couple of paper towels on it so that the extra oil can drain off the donuts.
Also, have you ever have a donut that you didn’t like? Me either. Let’s make some!
Want to try these Cashew Sugared Donut Holes?
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Cashew Sugared Donut Holes
- 1 all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup coconut sugar
- 1/2 teaspoon salt
- 1 egg substitute - of your choice
- 1/2 cup dairy-free milk such as cashew or almond milk
- 2 tablespoons dairy-free butter - melted
- Coconut Oil - for deep-fat frying
Cashew Sugar Crumb Mixture
- 1/4 cup dairy-free butter - melted, for rolling - not to go in the crumb mixture
- 1/2 cup cashews
- 2 tablespoons coconut sugar
- 2 tablespoons brown sugar
- In a large bowl add the flour, baking powder, baking soda, coconut sugar and salt.
- In a separate small bowl mix the egg substitute, dairy-free milk and non-dairy butter. Mix well.
- Add the wet ingredients to the dry ingredients.
- Heat oil in a deep fryer to 375°.
- When the temperature is reached drop dough by a heaping tablespoon full into oil. You can scoop the dough off of the spoon with another spoon if necessary.
- Do not crowd. Cook about 5 at a time depending on the size of your deep fryer. They will float to the top.
- Fry until browned. They only take about 2 minutes. Flip over once during frying.
- When finished frying, remove and set on paper towels to drain .
Cashew Sugar Crumb Topping
- Place the cashews and both sugars in a food processor.
- Pulse until cashews are very small crumbs
- Pour out into a plate for rolling.
- Lightly/quickly roll each doughnut in the melted butter and firmly roll in the crumb mixture.
- Roll all of the donut holes in this way and then let cool completely before packing in a tightly covered container.
How about some donuts that you’ve had had anything like before. These are just great!