Ok, to me these are donut holes but, to Bill and his siblings I’m sure they’re still meteors and always will be!
This recipe belonged to Alice, my mother-in-law. She loved to make donuts and most of all these meteors. Actually, it’s really the perfect name for them as they all seldom turn out in a perfect shape; they can be a little craggy or lopsided, just like real meteors.
You can glaze them or roll them in granulated sugar or powdered sugar, or a chocolate glaze or just try them all! The plain ones are fine with me, or the ones rolled in sugar, but actually I can eat any of them. Using
’s recipe, they puff up beautifully, are light on the inside and crispy on the outside. They are definitely more delicious than the store-bought variety, especially because they are as fresh as you can get when you make them yourself. Alice
Do you think 3 or 4 donut holes = 1 donut? I don’t know however, I do know that I don’t feel quite as guilty eating donut holes. Somehow, eating a dozen donut holes seems OK!
Meteors (Golden Puff’s)
Ingredients and Method:
4 cups sifted flour
½ cup sugar
6 teaspoons baking powder
2 teaspoons salt
2 teaspoons nutmeg
Sift all of the above ingredients together into a large bowl.
½ cup oil
1½ cups milk
Add the 3 ingredients above to the mixture in the bowl.
Stir with a fork until mixed well.
Drop by teaspoonful into deep hot oil at 375 degrees.
Fry until golden brown, about 3 minutes.
Drain on paper towels.
Roll warm puffs in cinnamon, granulated sugar, powdered sugar or glaze with a thin confectioner’s sugar icing.
Pam’s note: Puffs too large will not cook thoroughly, use one teaspoonful of dough. Fry a few at a time and do not crowd them.
These make the best donut holes imaginable! Just try them and you’ll see! They would be a great thing for a Mother’s Day treat!