Red Meat Allergy Friendly Cinnamon Sugar Doughnut Holes
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Learn more →Ingredients
6 servings
For the dough
- ½ cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp fine salt
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
For frying
- 4 cups vegetable oil, for frying
For the cinnamon sugar
- ¾ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on an instant-read thermometer — it should feel warm but not hot to the touch. Pour into the bowl of a stand mixer. Sprinkle the yeast and 1 tbsp of the granulated sugar over the milk and stir gently to combine. Let stand for 5–10 minutes, until the mixture is foamy and visibly puffed.
- 2
Add the flour, salt, egg, softened butter, vanilla extract, and remaining 2 tbsp granulated sugar to the yeast mixture. Mix on low speed with the dough hook until the ingredients just come together, about 2 minutes, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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