These eyeball donut holes are another menu item for my daughter's Halloween party! They are (of course) spiked with pumpkin and spice, and perfectly festive for a spooky pre-Trick-or-Treating soiree.
First, I fried the donut holes and tossed them in a bag with powdered sugar.
Then using a steak knife, I bored a hole in the side,
and pressed in a sliced black olive to make the iris.
And theeeenn, I actually got a little creeped out...
They looked so realistic that I decided to add some red gel icing veins to give them that obviously-a-Halloween-treat-and-not-my-real-eyeball-collection look.
...Because I just couldn't see serving real-looking eyeballs to poor little 2-year-olds.
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp pumpkin pie spice
2/3 cup sugar
2 tbsp unsalted Irish butter
1 large egg + 1 egg yolk
1/4 cup pureed pumpkin
1/2 cup whole milk
lots of canola oil for frying - enough to fill your pot 2" deep
3/4 cup powdered sugar for coating
1 tube red gel icing
- In a large bowl, combine flour, cornstarch, baking powder, kosher salt and pumpkin pie spice. Whisk to combine and aerate.
- Pop on the paddle attachment to your mixer and blend the 2/3 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
- Add the large egg, egg yolk and pumpkin and mix again on medium speed for about 1 minute.
- With your mixer speed turned down to low, alternate adding the dry ingredients and the whole milk. Mix until just combined.
- On a well-floured surface, roll the dough to 1/2" thick and cut large holes with the 1.5" cutter from your round cutter set.
- Fill a large, heavy-bottomed stock pot 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F.
- Once your oil reaches 370° F, it's fry time! Using a metal spatula or bench scraper, lower holes into the hot oil. The donut holes will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the holes are golden brown and then transfer to a wire rack to cool.
- When donut holes are completely cool, shake them in a bag with powdered sugar to coat. Use a knife to bore a hole and press in a black olive slice. Pat the olives with a paper towel to remove excess moisture before fitting them into the donut hole.
- Draw veins with red icing.