What are Mongolian donut holes made of?

Mongolian donut holes, also known as boortsog, are traditional fried dough treats made from simple ingredients such as flour, sugar, milk or water, eggs, and a leavening agent like baking powder or yeast. The dough is shaped into small balls or knots and deep-fried until golden brown, resulting in a crispy exterior and soft, fluffy interior. Some recipes include butter or oil in the dough to add richness. They can be enjoyed plain or dusted with powdered sugar.

How do you make Mongolian donut holes at home?

To make Mongolian donut holes at home, mix flour, sugar, baking powder, a pinch of salt, eggs, and milk to form a smooth dough. Allow the dough to rest for about 15-20 minutes, then shape it into small bite-sized balls. Heat oil in a deep pan to 350°F (175°C) and fry the dough balls in batches until they turn golden brown, usually 3-5 minutes. Drain on paper towels and serve warm, optionally sprinkled with powdered sugar.

Are Mongolian donut holes traditionally served with any toppings or dips?

Traditionally, Mongolian donut holes are often enjoyed plain or with a light dusting of powdered sugar. In some regions, they may be served with sweetened condensed milk, honey, or jam for dipping. They can also accompany tea or milk-based drinks, offering a complementary flavor balance. Though simple, these accompaniments add a touch of sweetness and enhance the overall experience of the treat.

Are Mongolian donut holes suitable for special diets or allergies?

Mongolian donut holes typically contain gluten, dairy, and eggs, which may not be suitable for those with celiac disease, lactose intolerance, or egg allergies. However, the recipe can be adapted using gluten-free flour blends and plant-based milk substitutes to accommodate dietary restrictions. It’s important to ensure cross-contamination is avoided during preparation if cooking for someone with allergies.

What is the cultural significance of Mongolian donut holes in Mongolian cuisine?

Mongolian donut holes, or boortsog, hold a special place in Mongolian culture as a common celebratory food and everyday snack. They are often made during festivals, family gatherings, and religious ceremonies, symbolizing hospitality and warmth. Their simple ingredients reflect the nomadic lifestyle, relying on staple pantry items. Sharing boortsog is a way to connect with heritage and tradition in Mongolian communities.

Mongolian Donut Holes Recipe Quick Homemade Treats

Name: Mongolian Donut Holes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Mongolian
Ingredients: – 3 1/2 cups all-purpose flour Forms the base for structure and texture; – 2 teaspoons baking powder Helps the dough rise for a fluffy inside; – 1 teaspoon baking soda Adds lift and balances the acidity; – 1/2 teaspoon table salt Enhances overall flavor; – 3 large eggs Provides richness and binds ingredients; – 1 can (14 ounces) sweetened condensed milk Adds sweetness and moisture; – Vegetable or canola oil As needed for frying Ensures even cooking and golden color; – Sugar For rolling (optional) Coats for extra sweetness

Description

🍩 Delight in homemade Mongolian donut holes that are quick to make and perfect for sharing with friends and family.
⏱️ This easy recipe saves time while delivering soft, golden, and delicious treats every time you fry them up.

Ingredients

– 3 1/2 cups all-purpose flour Forms the base for structure and texture

– 2 teaspoons baking powder Helps the dough rise for a fluffy inside

– 1 teaspoon baking soda Adds lift and balances the acidity

– 1/2 teaspoon table salt Enhances overall flavor

– 3 large eggs Provides richness and binds ingredients

– 1 can (14 ounces) sweetened condensed milk Adds sweetness and moisture

– Vegetable or canola oil As needed for frying Ensures even cooking and golden color

– Sugar For rolling (optional) Coats for extra sweetness

Instructions

1-Step 1: Mix the Dry Ingredients In a small bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

2-Step 2: Prepare the Wet Ingredients In a large mixing bowl, beat 3 large eggs and 1 can (14 ounces) sweetened condensed milk until fully mixed for a smooth base.

3-Step 3: Combine and Chill Add the flour mixture to the wet ingredients and stir until just combined, then shape into a large log, wrap in plastic, and refrigerate for 30 minutes to make handling easier.

4-Step 4: Shape and Fry Heat vegetable or canola oil to 315°F (157°C). Cut the chilled dough into 4 thinner logs, divide into small pieces, and roll into 1/2-inch balls. Fry about a dozen at a time for around 3 minutes until golden brown.

5-Step 5: Drain and Finish Remove the cooked donut holes and place on a paper towel-lined sheet to drain excess oil, then roll in sugar while hot if you like. Let them cool fully before storing in an airtight container for up to 3 days.

Notes

🍧 Keep the dough refrigerated; it’s easier to handle and shape into balls.
⏳ Prepare all the donut balls before frying to ensure even cooking and save time.
🚫 Avoid adding extra flour to keep the donut holes light and tender.

Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Deep-frying
Cuisine: Mongolian

Nutrition

Serving Size: 1 mini donut hole

Keywords: Mongolian Donut Holes,Mini Donuts,Quick Donut Recipe,Deep-Fried Treats