- Yield: 25 pieces
Cinnamon Sugar Donut Holes
Recipe courtesy of Drew Kinney, Executive Chef, Dunegrass Golf Club (Old Orchard Beach, Maine)
Ingredients
- high-gluten flour - 500 gms.
- fine sugar - 65 gms.
- kosher salt - 10 gms.
- dry yeast - 5 gms.
- eggs - 4 ea.
- zest of lemon - 1 ea.
- water - 155 ml.
- butter - 125 gms., softened
- cinnamon-sugar blend - for finishing
Instructions
- In a stand mixer, combine all ingredients except the butter. Mix on medium speed for 6 minutes, scraping down the sides as needed.
- Gradually incorporate the soft butter while mixing on medium speed. Continue mixing for an additional 6-8 minutes, or until the dough is smooth and elastic.
- Transfer the dough to a floured bowl, cover and let rise at room temperature for 2-3 hours.
- After the initial rise, gently punch down the dough. Cover and refrigerate overnight to develop flavor and structure.
- The following day, divide the dough into 25 equal portions and shape into small rounds. Allow them to proof for another 2-3 hours, or until light and airy.
- Fry in hot oil for 2 minutes per side, or until golden brown and cooked through.
- Immediately toss in a cinnamon sugar blend while still warm.
