“You can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction” says cookbook author Hannah Kaminsky.

“A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything you can buy. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.”

Hannah also enjoys the freedom to flavor your homemade treats in special ways. She hid mini marshmallows in the center of these chocolate doughnut holes, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top.

“The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia,” says Hannah.

RECIPE: HOT CHOCOLATE DOUGHNUT HOLES

Ingredients For 20-30 Doughnut Holes

1. PLACE the marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or they’ll melt away completely! Allow to freeze at least 30 minutes before using your icy mallows.

2. MIX the batter. The batter comes together very quickly, so begin by pouring the oil into a medium pot with high sides and set over medium heat on the stove.

3. WHISK together the flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl. Separately mix the milk, vinegar and olive oil; then blend the wet ingredients into the dry ingredients. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable.

4. SCOOP out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.

5. HEAT the oil to 360°-370°F, then carefully lower 3-5 doughnut holes at a time into the pot. Cook for 4-5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil. At first it will fizzle up madly and seem to almost hiss; but by the time the donuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.

6. USE a spider strainer (a.k.a. Asian strainer or wok strainer) or a slotted spoon to lift the doughnut holes from the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible.

Reminds Hannah: “Donuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have a problem with leftovers!”