Crisp & Fluffy Cinnamon Donut Holes

Instructions

1. In a mixing bowl of a stand mixer, fitted with a dough hook, add flour, salt, sugar and yeast.  Set aside.
2. In another bowl, lightly beat eggs.  Add cooled melted butter, vanilla extract and warm water.  Beat to combine mixture.  Using a thermometer, take the temperature of egg mixture;  it should fall between 105^oF and 115^oF.  Add egg mixture to flour mixture.  Using a rubber spatula, stir to lightly combine.  (No need to mix well.  A couple of quick stirs is sufficient.  Mixture should look very lumpy and unincorporated.)  Let mixture sit for 5 to 7 minutes.
3. Mix on low until all of the flour has been incorporated.  Run a spatula under the dough to make sure it is well mixed.  Increase mixer speed to medium high and knead dough for 7-8 minutes until dough is smooth and stretchy.  (Note:  dough will be very tacky and quite wet.   Do not add more flour.  Too much flour will toughen the dough and cause your donut to be heavy instead of light and fluffy.)
4. Lightly oil a mixing bowl with canola oil.  Place the dough in the bowl and turn dough to coat.
5. Cover the bowl with plastic wrap and place in a warm place (I prefer the oven set to 100^oF) to proof until doubled.  Approximately 2 hours.
6. Lightly oil several sheets of parchment paper. Using a pair of scissors, cut parchment paper up into 2-3″ squares for donut holes, or if making mini-donuts, cut 4″ squares. Set aside.
7. Once dough has doubled in size, turn dough out onto a well-floured work surface and roll dough out to 1/2” thickness.
8. Using a small round cutter dusted in flour (I use a piping nozzle), cut out the donut holes. *If you prefer to make mini-donuts, use a 1-1/2″ diameter cutter for the outside and a smaller cutter for the inside circle). Gather scraps of dough and reform into a ball. Roll out dough again and recut.
9. Place cutout dough on the precut parchment squares and place on several cookie trays for easy transfer.
10. Place a lightly oiled plastic wrap over the donuts and return them to a warm spot to rise for another 60 minutes.
11. Make Cinnamon Sugar: Place Sugar and Cinnamon powder in a medium size bowl and whisk to combine. Set aside.
12. Once donuts have doubled in size, heat oil in a deep fryer or heavy saucepan to 365 degrees F. To place donuts in the hot oil, craddle the parchment paper with your fingers, bring the donut as close as possible to the oil without burning your fingers, and gently slide the donut into the hot oil. Fry 3 to 4 donuts at a time. Donuts cook quickly. Once they are golden brown on one side, flip them over and cook the other side. Once both sides are golden brown, remove them from the hot oil with a pair of tongs.
13. Drain hot donuts on paper towel. While warm, place several donuts into the Cinnamon Sugar mixture and shake bowl gently to cover donuts with sugar. Serve immediately.

Donut Holes are best eaten on the same day they are made. Any leftovers should be refreshed by microwaving them for 8 to 12 seconds before consuming.

Did you try making these Donut Holes? What did you think of them? Do share!

Until next time….. Love,