Today is National Doughnut Day. So, of course I am sharing a recipe for doughnut holes. This recipe makes about 5 dozen holes but double it for twice the sugary goodness.
I chose to top these yeast dough doughnuts with powdered sugar but hey, you can top them with anything sugar glaze, chocolate glaze, cinnamon sugar. Whatever your heart desires.
- 1 package instant yeast
- 1/4 luke warm water (about 105 degrees)
- 2/3 cup milk
- 1/4 cup sugar
- dash of salt
- 1 egg
- 2 tablespoons softened butter
- 2 1/2 cup flour
In the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast in warm water until frothy.
Then add milk, sugar, salt, egg, butter and half ( 1 1/4 cup) of the flour and beat on low speed until just combined.
Scrape down the sides of the bowl and beat on medium speed for 2 minutes. Then, Stir in the remaining flour until incorporated.
Transfer dough to a grease bowl and cover with plastic wrap to rise in a warm dry place. Let rise for 50-60 minutes until doubled.
Once your dough has risen divide the dough into four balls and transfer to a flour covered surface.
Roll out each ball to 1/2 inch thick. Cut out doughnut holes with 1 inch round cutter. Set aside The cut doughnut holes and let rise for another 20 minutes.
During your second rise, fill a deep heavy bottomed pan with vegetable oil about 1 inch deep. Heat the oil until it reaches 350 degrees.
When the second rise is complete, drop the doughnut holes in small batches into the hot oil. Flip each one as it raises to the top of the oil. Fry until golden brown, about 1 minute.
Transfer you doughnut hole to a paper towel lined plate to soak up any extra oil. While still fairly warm (not hot) toss the holes in powdered sugar.
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