Charlie's Cinnamon Doughnut Holes
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 cup
Instant Mashed Potatoes1.5 cups
Sugar1 tsp
Salt2 tbsps
Ground CinnamonDirections:
1
Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter
2
Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt
3
Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes
4
Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes
5
Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next
6
Once the eggs are mixed in, beat until smooth and glossy, about 1 minute
7
Set aside for 1 hour
8
Combine the remaining 1 cup sugar and the cinnamon in a shallow dish
9
Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees
10
With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches)
11
Fry, turning once, until golden brown, about 6 minutes
12
Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat
13
Serve warm
14
Photograph by Tina Rupp