Sconuts

Vanilla Doughnut Holes with Cinnamon Caramel Dipping Sauce
December 9, 2020
Pizza Babka
January 11, 2021
IMG_0658

Yield:

Makes 12-13 sconuts plus holes

Prep Time:

10 minutes to make dough, 10 minutes to fry

Cook Time:

2 1/2 minutes per batch

Storage:

store at room temperature

Advanced Prep:

may be frozen, reheat to serve

Ingredients

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

2 large eggs, divided

1/2 cup half and half

 

jam for serving

½ cup sugar for dusting

oil for frying

Preparation Directions

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 one of the eggs 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.

Cover a jelly roll pan with parchment paper.

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.

Use a doughnut cookie cutter to cut out circles and place the rings and and holes on the floured pan.

Place into the freezer for 10 minutes.

Heat 1 ½ inches of oil in a medium saucepan until the temperature is 365° to 375°F. Place 4 to 5 dough rings into the oil and fry for 2 ½ minutes, turning halfway through. Use a slotted spoon to place sconuts on a rack to cool slight and then dip both sides in the granulated sugar.

Serve with jam or any dipping sauce.