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Warm Cinnamon Doughnut Holes
Nb persons: 0
Yield: About 4 dozen
Preparation time: 10
Total time: 40
Source:
| ½ cup | granulated sugar |
| 1 tsp. | ground cinnamon |
| 1¾ cup | all-purpose flour |
| 1 tsp. | baking powder |
| 1/8 tsp. | baking soda |
| ¼ tsp. | ground cinnamon |
| ¼ tsp. | salt |
| ½ cup | granulated sugar |
| 2 Tbs. | unsalted butter, melted but not hot |
| 1 large | egg |
| 1/3 cup | buttermilk |
Vegetable oil for frying
Mix cinnamon sugar on a plate; set aside. Mix flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
Whisk sugar and butter in a large bowl. Whisk in egg and then buttermilk until smooth. Gently stir in dry ingredients with a spatula to form soft, pliable dough. Cover with plastic and refrigerate for at least 30 minutes and up to overnight.
When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325 degrees. Meanwhile, use a rounded teaspoon measure to scoop all of the dough into balls. Working in batches, drop dough balls into hot oil. Fry until golden brown on one side, 1 to 2 minutes. Flip and continue to fry until golden on remaining side, another 1 to 2 minutes.
Drain all doughnut holes on a brown paper bag, and quickly dredge in cinnamon sugar, serving warm or at room temperature.
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