Charlie's Cinnamon Doughnut Holes

1. 1

   Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter.

2. 2

   Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt.

3. 3

   Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes.

4. 4

   Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.

5. 5

   Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next.

6. 6

   Once the eggs are mixed in, beat until smooth and glossy, about 1 minute.

7. 7

   Set aside for 1 hour.

8. 8

   Combine the remaining 1 cup sugar and the cinnamon in a shallow dish.

9. 9

   Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees.

10. 10

    With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches).

11. 11

    Fry, turning once, until golden brown, about 6 minutes.

12. 12

    Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat.

13. 13

    Serve warm.

14. 14

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.