Bolas de donut
Donut holes. As delicious as they seem.

When I was in high school we could choose among three subjects: Computer Science, Home management, and Horticulture. I should have chosen home management, and so have learned to sew a button, but I let me influence by less practical reasons (I was secretly in love with the teacher) and chose horticulture. By planting and harvesting beans, carrots and beets, I discovered for the first time a feeling that (and you are going to laugh) I only felt later after having children, the feeling of doing something well, that it all makes sense, of having found my place in the world … We live in a sometimes crazy world and we forget simple things can make us feel really good!

So today I would like to introduce you my mini urban garden. I have used two wine boxes and a bigger raised bed garden… It is a great experience to share with your children, and teach them how to grow their own vegetables… most of our kids believe tomatoes come from tins! So I hope you enjoy the pics (you can click on them to see them full size)

Sage, rosemary and thyme, grown in a box of wine
New born lettuce

Strawberries plant
My urban garden when it was 2 weeks old. Planting the seeds by the handful was not such a good idea #fail

Basil, chives, and parsley, in another wine box

My urban garden becoming an urban jungle
The first strawberry tasted delicious!
This is definitely a jungle: those are my lettuces
Mini tomatoes

And now on to the recipe… Donut holes filled with nutella, or homemade custard. Give them a try, and let me know what you think!

Bolas de donut
Donut holes filled with nutella
Bolas de donut
I do not think that licking the screen is a good idea…

Bolas de donut
Donut holes with chocolate frosting…
Bolas de donut
… filled with custard

{Donut holes}

Prep time: 30 min (plus resting time, 2 to 3 hours)

Cooking time: 20 min

Yield: 48 donut balls

Rating 5 Average value 1


  • 300 gr. strong wheat flour
  • 200 gr all purpose flour
  • 80 gr. sugar
  • 5 gr. salt
  • 20 gr. powdered milk
  • 20 gr dry instant yeast
  • 230 gr. water
  • 1 egg (medium size)
  • 40 gr. lard (you might use butter)


  1. Start by mixing dry ingredients: flours, sugar, salt, milk, and dry yeast.
  2. Add water, and beaten egg. Knead dough about 5 minutes
  3. Add lard (room temperature) and knead until soft and smooth. Add some flour if the dough is too sticky, but be careful not to add too much (I never add any). Shape into a ball, and let it rest in a bowl, covered with a cloth, for 1 or 2 hours, until doubled in size
  4. Roll the dough on a slightly floured surface to a thickness of 1 cm. Cut the donut balls using a small round cookie cutter (mine was 5 cm, it can be smaller). Place the donut balls on a baking sheet covered with paper parchment, and let them rise for 30 minutes to 1 hour
  5. Heat vegetable oil in deep fryer to 350° F. Slide doughnuts balls into hot oil with wide spatula and fry until golden brown
  6. Drain them on paper towels, and dip the doughnut holes in sugar glaze. Set on rack until cooled (if you are strong enough to wait) and fill them using a piping bag