I haven’t met a single person in my life that doesn’t like doughnuts. I’m not saying there aren’t people out there who don’t, I just haven’t met any of them. After a visit with my in-laws and looking through my mother-in-law’s buffet of magazines that she gets (I always browse through People and Southern Living), I came across this recipe for doughnut holes. Looking at the picture and reading the recipe clearly showed that this was pretty simple, and looked delicious. I showed the picture to my husband, and he agreed that I should make these. Of course he did.
We have a small deep fryer at the house (that doesn’t get used often), but I prefer to use this when the oil needs to be a certain temperature for frying. If the temperature isn’t right, it can throw off your recipe. If the oil isn’t hot enough, the dough will absorb the oil and get super greasy all the way through…and if it’s too hot, the outside gets cooked before the inside does, leaving you with a crispy outside and a gooey inside. And hey, if you want to go that route, go right ahead…just make sure you use some pasteurized eggs. 😉
After these little guys are done cooking, let them dry completely on paper towels (if you’re not serving them right away) before rolling in powdered sugar. These actually sat in an airtight container for a couple days at my house, with my family munching away at them. While they’re sitting in an airtight container, the moisture will turn the powdered sugar somewhat into a glaze after time. So if this happens to you, don’t panic! My brother said, “Oh, they have a little bit of slimy feeling to them.” When I explained what had happened with them, he said, “I’m not saying it’s a bad thing, because I can’t stop eating them.” Well, there you go.
Cinnamon Sugar Doughnut Holes Recipe:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, beaten
1/2 cup milk
3 tablespoons unsalted butter, melted
powdered sugar
Pour oil to depth of 1 1/2 inches into a 12 inch iron cast skillet, heat to 350 degrees. Whisk together flour and next 4 ingredients in a large bowl. Make a well in center of mixture, stir in egg and next 2 ingredients until well blended (batter will be dry). Drop batter by level tablespoonfuls, 6 to 8 at a time, into hot oil. Fry in batches, turning occasionally, 2 minutes on each side or until browned. Drain on paper towel-lined plate, serve warm. Sprinkle with powdered sugar.
