Powdered Sugar Donut Holes

Name: Powdered Sugar Donut Holes
Total time: PT0D0H0M
Yield: makes about 5 1/2 dozen
Ingredients: 3 cups (13½ oz.) bread flour, sifted; 2 tbsp. instant potato flakes; 1 tbsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 cup sugar; 4 tbsp. unsalted butter, melted; 2 tsp. vanilla extract; 1 cup milk; 1 egg, beaten; Canola oil, for forming and frying; 4 cups confectioners' sugar

Serves
makes about 5 1/2 dozen

TODD COLEMAN

The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.

Ingredients

3 cups (13½ oz.) bread flour, sifted
2 tbsp. instant potato flakes
1 tbsp. baking powder
¹⁄₂ tsp. kosher salt
¹⁄₂ cup sugar
4 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 cup milk
1 egg, beaten
Canola oil, for forming and frying
4 cups confectioners' sugar

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Instructions

Step 1

Whisk flour, flakes, baking powder, and salt in a bowl; set aside. Combine sugar, butter, vanilla, milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Step 2

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches and using lightly oiled hands, roll about 1 heaping tablespoon batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool. Place donuts and confectioners' sugar in a large paper grocery bag; toss, coating completely.

Whisk flour, flakes, baking powder, and salt in a bowl; set aside. Combine sugar, butter, vanilla, milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches and using lightly oiled hands, roll about 1 heaping tablespoon batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool. Place donuts and confectioners' sugar in a large paper grocery bag; toss, coating completely.