Name: Doughnut Holes
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 20 to 25 servings
Cuisine: american
Ingredients: 1/2 ounce yeast; 1/3 cup warm water; 1/4 cup sugar; 1/4 cup all-purpose flour, plus 1/2 cup; 1/4 cup cake flour, plus 1/4 cup; 1/4 cup powdered sugar; 1/2 teaspoon salt; 6 ounces cooked potato, peeled and riced; 1/4 cup hot water; 2 cups powdered sugar, for rolling

Directions

In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up.
Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high.
Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes.
Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
Heat oil to 375 degrees F.
Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.

Doughnut Holes

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