Ube Donut Holes are simple, delicious, and satisfying donuts that are rich in ube (purple yam) flavor. They are perfect for a filling family breakfast or snacks!
What are Ube Donut Holes?
These Ube Donut Holes are simple Filipino donuts made of dough balls with ube halaya (purple yam jam) that are deep-fried and drizzled with a sweet glaze. It is an easy donut recipe and can be made anytime with simple ingredients that can be found in your pantry and fridge. This ube-flavored donut is easy to make and a delicious treat for breakfast or snacks!
Health Benefits of Ube (Purple Yam):
- Rich in antioxidants
- Highly nutritious
- Help manage the blood sugar
- Helps lower the blood pressure
- Improves symptoms of asthma
- Promotes gut health
Tips and Procedures:
- You may opt to bake the donut in a few minutes instead of deep-frying.
- Feel free to drizzle these donuts with your favorite glaze or toppings.
- Adjust the sugar and glaze according to your preferred level of sweetness.
- Storage: Keep the leftovers in an airtight container or donut box overnight. You may chill them in the fridge, then warm to room temperature. They can be reheated slightly for warmer donuts.
How to Make Ube Donut Holes:
Listed below are all the ingredients you will need:
- instant yeast
- all-purpose flour
- granulated sugar
- ube halaya
- coconut milk
- whole milk
- ube extract
- Vegetable oil for frying
In a cup or bowl, dissolve the yeast in the water, set aside.
In a mixer bowl fitted with a dough hook, add the flour, shortening, sugar, ube halaya, and salt, then mix until combined. Then, add beaten eggs to the flour mixture:
Slowly add coconut milk, whole milk, and ube extract, yeast mixture, and mix on low speed for 3 minutes until a soft dough forms. Then knead the dough for 10 minutes by hand. Place the dough into an oiled bowl and seal it with a cling film and allow it to rise for 1 hour:
Punch down the dough to release the gas. Roll and portion the dough for ½ oz each and form the dough into balls:
Place the balls into a tray covered with cling film and proof for 30 minutes.
In a large saucepan over medium heat, add oil and heat to 345 degrees F, then fry the donuts until golden brown:
Place in a paper-lined plate to drain excess oil.
Serve while hot and with your favorite glaze. Yum!
Frequently Asked Questions:
Yes, most traditional donuts have holes in the middle but not all donuts have holes just like the jelly-filled style. Some donuts are stuffed with a fruit-flavored filling or other sweet fillings.
During the 19th century, a New England woman named Elizabeth Gregory fried some dough to send with her son on his voyage to sea. She fried the dough with nuts, leading to the name “donut,” but her son was the one who put a hole in the center, which gave us the classic donut shape.
No, they are both tubers, but they are two different plants with different flavors. In the Filipino language, purple yam is ‘ube‘ while taro is ‘gabi‘.
Ube Donut Holes
- 1 teaspoon instant yeast
- ⅛ cup water
- 2 oz granulated sugar
- 1 teaspoon salt
- 2 ½ cups all purpose flour
- 2 oz ube halaya
- 3 oz shortening
- 2 large eggs
- 1.5 oz whole milk
- 3 oz coconut milk
- 1 teaspoon ube extract
- vegetable oil for frying
- In a cup or bowl, dissolve the yeast in the water, set aside
- In a mixer bowl fitted with a dough hook, add the sugar, salt, flour, ube halaya, and shortening and mix until combined.
- Add beaten eggs to the flour mixture.
- Slowly add whole milk, coconut milk, and ube extract, yeast mixture and mix on low speed for 3 minutes until soft dough forms.
- Then knead the dough for 10 minutes by hand.
- Place the dough into an oiled bowl and seal with a cling film and allow it to rise for 1 hour.
- Punch down the dough to release the gas.
- Roll and portion the dough for ½ oz each and form the dough into balls.
- Place the balls into a tray covered with cling film and proof for 30 minutes.
- In a large saucepan over medium heat, add oil and heat to 345 degrees F, then fry the donuts until golden brown.
- Place in a paper-lined plate to drain excess oil.
- Serve while hot and with your favorite glaze.