Recipe courtesy of Gale Gand
Doughnut Holes
- Level: Intermediate
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 84
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 50
- Total: 42 min
- Prep: 35 min
- Inactive: 2 min
- Cook: 5 min
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.