Buttery Doughnut Holes
Recipe Type: Dessert
Serves: 30-40
Buttery, rich yeast dough is deep fried and rolled in cinnamon-sugar.They are crisp on the outside, yet so tender and soft inside.
  • 3 Cups Flour
  • 50 grams/ ½ stick Butter
  • ½ Cup Sugar
  • ¾ Cup Milk
  • 1 tsp Yeast
  • 2 Eggs
  • ¼ tsp Salt
  • Oil for frying
  • ¼ Cups Cinnamon flavored powdered sugar, to dust/coat
  1. Heat milk in a saucepan and add butter.
  2. Once it reach boiling stage add sugar, mix well, switch off the fire.
  3. Allow it to cool down to almost room temp. When temperature is perfect for yeast, add in 1 tsp yeast. Mix well.
  4. Add in beaten egg.
  5. Add in 3 cups of flour in a larger bowl and add salt, mix. Make a well in the center and pour the wet mix into it. I would advised you to reserve ⅓ cup of the wet mix and add if needed, so that the dough may not become very lose.....although, when I made this I poured the whole wet mix and it was perfect.
  6. Transfer to your work surface and knead it into a soft dough.
  7. Put it back into the bowl and I let it sit for 1 hour.
  8. Make sure you keep it undisturbed till it is doubled, mine just took 1 hour.
  9. Once the dough has doubled, lightly punch it down to release the trapped air.
  10. Pinch off from the dough and roll into small lemon sized balls. The balls will be slightly larger after frying.
  11. Heat oil in a pan and deep fry the balls until golden brown.
  12. Once all of them are fried, allow it to cool down....I dusted cinnamon coated powdered sugar or you can roll in powdered sugar or even dip in melted chocolate and top with sprinkles.
Recipe by Honest Cooking at https://honestcooking.com/buttery-doughnut-holes/