Vanilla Doughnut Holes with Cinnamon Caramel Dipping SauceDecember 9, 2020
Pizza BabkaJanuary 11, 2021
Makes 12-13 sconuts plus holes
10 minutes to make dough, 10 minutes to fry
2 1/2 minutes per batch
store at room temperature
may be frozen, reheat to serve
2 cups all-purpose flour, plus 2 tablespoons or more for sprinkling, if needed
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter
1 large egg
1/2 cup half and half
jam for serving
½ cup sugar for dusting
oil for frying
Place 2 cups of flour, sugar, baking powder and salt into a large bowl and mix.
Cut the butter into small pieces and add to the dry ingredients. Use two table knives or a pastry cutter to cut the butter into the dry ingredients, until the butter pieces are smaller than ½ -inch and the mixture looks like sand.
Beat the egg in a small bowl and add to the bowl. Add the milk and start mixing with a silicone spatula and then use your hands to gather the dough together. Knead the dry pieces into the dough.
If the dough is very sticky, add a little more flour and mix until you have a soft dough.
Sprinkle some flour on parchment paper and place the dough on top. Sprinkle a little more flour on top of the dough. Roll out the dough until it is about ½-inch thick.
Cover a jelly roll pan with parchment paper and sprinkle with some flour.
Use a doughnut cookie cutter to cut out circles and place the rings and and holes on the floured pan.
Place the pan into the freezer for 10 minutes.
Heat 1 ½ inches of oil in a medium saucepan until the temperature is 365°F. Fry them in batches. Place 4 to 5 dough rings at a time into the oil and fry for 45 seconds to 1 minute, or longer until golden, and then turn over and fry until the other side is golden, about 45 seconds to 1 minute. Use a slotted spoon to place sconuts on a rack to cool slightly and then dip both sides in the granulated sugar.
Serve with jam or any dipping sauce.