Cinnamon-Sugar Doughnut Holes

These are also delicious with cranberry or sour-cherry jam on the side.

  • Yield: Makes about 100

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Winter 2007

Ingredients

  • 2 quarts safflower oil
  • 2 tablespoons sour cream
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup plus 2 tablespoons cake flour (not self-rising)
  • 13/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 3/4 teaspoon freshly grated nutmeg
  • 1 tablespoon plus 1/4 teaspoon ground cinnamon
  • 1 teaspoon active dry yeast
  • 1/4 cup plus 3 tablespoons buttermilk
  • 1 large egg, plus 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Heat oil in a 5-quart saucepan over medium-high heat until it reaches 380 degrees on a deep-fry thermometer.

  2. Meanwhile, heat sour cream in a heatproof bowl set over a saucepan of simmering water until just warm.

  3. Whisk both flours, the granulated sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a mixer bowl. Make a well in the center, and add yeast. Pour in sour cream, and let stand for 1 minute.

  4. Whisk together buttermilk, egg and yolk, and vanilla, and pour into well in dry ingredients with the sour cream. Beat with a mixer on low speed until flour has been completely incorporated.

  5. Sift a generous coat of flour onto a clean work surface. Turn dough out onto flour. Sift a generous coat of flour over dough. Pat dough to a scant 1/2 inch thick. (The dough will be very soft and sticky; use more flour if needed to keep it from sticking to the work surface.) Using a 1-inch cutter, cut out rounds, flouring cutter each time. Using a small offset spatula, place rounds on a lightly floured baking sheet, and let rest for 10 minutes. Gather scraps, and repeat.

  6. Mix 1 1/4 cups granulated sugar thoroughly with 1 tablespoon cinnamon in a wide, shallow bowl.

  7. Fry dough in batches of 6, turning each piece once, until golden brown, about 20 seconds per side. Using a slotted spoon, transfer doughnut holes to a baking sheet lined with paper towels, and let cool slightly. Roll warm doughnut holes in cinnamon-sugar mixture.

Cook's Notes

They are best the day they are made, but you can store them in an airtight container at room temperature overnight.

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