Doughnut Holes
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Add 1/4 cup all-purpose flour and 1/4 cup cake flour
2
In a bowl combine yeast, warm water and sugar to dissolve
3
Stir and set in a warm place 30 minutes to foam up
4
Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle
5
Mix on high-speed 30 seconds to combine
6
Add another 1/4 cup all-purpose flour and mix on high
7
Flour the bench heavily and knead the dough gently (it may be sticky)
8
Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours
9
Turn dough out onto a floured surface and punch down
10
In a bowl proof the dough another 30 minutes
11
Flour surface heavily and pat dough out to about 1/2-inch thick
12
Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan
13
Heat oil to 375 degrees F
14
Drop doughnut holes in
15
Flip once and cook no more than 30 seconds
16
Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss