Sugar-Coated Lemon Drop Donuts

Not only does Mel-O-Cream offer its cake ring donuts in a variety of delectable flavors, but in its donut holes as well.  Today, we’re going to learn how to make powdered Lemon Drop Donut Holes.  Watch this video on finishing donut holes with sugar.



Warning: Our Powdered Donuts Are Not Coated with Powdered Sugar!

Ask your distributor if they carry a Donut Coating Sugar.  This is the optimum variety of coating to use for lemon donuts holes, as it has been formulated to withstand the moisture and fat of the donuts.  Donut Coating sugar is made from Dextrose, corn starch, and oil as well as possible flavors and or colors. Do not use powdered sugar; regular powdered sugar will melt due to the fat and moisture.  One interesting feature of Dextrose is the cooling sensation felt when it is applied to your tongue.  You will not get this from Sucrose (Powdered Sugar): instead, you would get a warming sensation. Powdered sugar is a disaccharide made up of Fructose and Dextrose, Fructose being sweeter than Sucrose and Dextrose only being 70% as sweet as Sucrose.

But, if you’re stubborn and still choose to use powdered sugar, make certain that the donut holes are completely thawed out and warmed.  If they are not, condensation can occur, and you will not attain proper sugar adhesion.

Warning:  Save Your Holes!  

Since donut holes have far less surface area than regular cake donuts (even though Mel-O-Cream's Donut Holes are Gargantuan!), they are more prone to dry out.  Therefore, it is imperative that you package  

                                                          your donut holes properly. 

These bite-sized delights take only minutes to prepare.  Have your customers line up with your Sugar-Coated Lemon Drops!