Fried Donut Holes
- Vegetable oil for frying
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons cold butter
- 3/4 cup milk
- 1/3 cup sugar
- 1-1/2 teaspoons cinnamon
- Combine flour, sugar, baking powder, and salt. Mix.
- Using a pastry cutter, cut butter into flour mixture until it resembles coarse crumbs. Add milk and mix until all ingredients are combined.
- Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable.
- Break off approximately 1-1/2 tablespoon-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Heat oil in your fryer to 350 degrees.
- While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare two plates for your cooked donut holes by lining them generously with paper towels.
- Once oil is ready, fry your donut holes for about 3-1/2 minutes, 4 at a time, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
Recipe from the kitchen of Sugar Spun Run.
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