Doughnut Holes

1. 1

   In a bowl combine yeast, warm water and sugar to dissolve.

2. 2

   Add 1/4 cup all-purpose flour and 1/4 cup cake flour.

3. 3

   Stir and set in a warm place 30 minutes to foam up.

4. 4

   Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle.

5. 5

   Mix on high-speed 30 seconds to combine.

6. 6

   Add another 1/4 cup all-purpose flour and mix on high.

7. 7

   Flour the bench heavily and knead the dough gently (it may be sticky).

8. 8

   Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours.

9. 9

   Turn dough out onto a floured surface and punch down.

10. 10

    In a bowl proof the dough another 30 minutes.

11. 11

    Flour surface heavily and pat dough out to about 1/2-inch thick.

12. 12

    Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.

13. 13

    Heat oil to 375 degrees F.

14. 14

    Drop doughnut holes in.

15. 15

    Flip once and cook no more than 30 seconds.

16. 16

    Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.