In honor of Fat Tuesday and all things sinful, I made doughnut holes this weekend. I found the recipe in the newspaper and it reminded me of the doughnuts my Grandma made when I was a child. If you are bored with the homogenized taste of chain doughnut shop doughnuts, then you will want to try these little bits of heaven. The doughnut holes are crispy on the outside and covered in cinnamon and sugar delicious-ness. They even taste great the next day.
Cinnamon Doughnut Holes
Yields 4 dozen
1/2 cup granulated sugar
1 t ground cinnamon
1 3/4 c all purpose flour
1 t baking powder
1/8 t baking soda
1/4 t cinnamon
1/4 t salt
1/2 c granulated sugar
2T unsalted butter, melted but not hot
1 large egg
1/3 c buttermilk
vegetable oil for frying
Mix cinnamon and sugar on a plate; set aside.
Mix flour, baking powder, soda, cinnamon and salt in a medium bowl.
Whisk sugar and butter in a large bowl. Whisk in egg and 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, 1-2 minutes. Flip and continue to fry until golden on remaining side, another 1-2 minutes.
Drain all doughnut holes on a brown paper bag and quickly dredge in cinnamon sugar, serving warm or at room temperature.
Per doughnut hole: 70 calories, 8 g carbohydrates, 1 g protein, 4 g fat, 5 mg cholesterol, 0 fiber 27 mg sodium