Betty's Sugar and Cinnamon Doughnut Holes

Betty demonstrates how to make Sugar and Cinnamon Doughnut Holes. This would be a great treat for Mom on Mother's Day, along with a soothing cup of hot chocolate!

Sugar and Cinnamon Doughnut Holes

1 ¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup sugar (In the video I said 1/4 cup sugar, but it would be better with 1/2 cup sugar.)
2 tablespoons butter, melted and cooled to room temperature
1 egg, well beaten
1/3 cup buttermilk (I used 1/3 cup milk plus 1 teaspoon lemon juice.)
peanut oil for deep-frying

Coating:

½ cup sugar
1 teaspoon ground cinnamon

Mix together ½ cup sugar and 1 teaspoon cinnamon in a small shallow dish and set aside. In a medium mixing bowl, mix 1 ¾ cup flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon salt, and 1/2 cup sugar. Set aside. In a large mixing bowl, mix 2 tablespoons melted butter with 1 well-beaten egg and 1/3 cup buttermilk (or substitute). Stir or whisk until smooth. Gently stir in dry ingredients to form a soft dough. Cover with plastic wrap and refrigerate for at least 30 minutes. (You may refrigerate the dough overnight.) When ready to fry doughnut holes, heat 1-inch of peanut oil in a heavy pot to 325 degrees (F). While the oil is heating, form your doughnut holes. This dough should make 48 average-sized doughnut holes. To insure that you get 48 equally-sized balls, divide the dough with a knife into 4 equal parts, and then cut each part into 12 equal pieces. Roll the pieces into round balls. Frying batches of doughnut holes at a time, drop formed doughnut holes into hot oil. Fry about 1 to 2 minutes, or until golden on one side, and then turn and fry the other side about 1 to 2 minutes. Remove from oil and drain on a tray that has paper toweling. When drained, immediately place fried doughnut holes in the shallow dish containing sugar-cinnamon mixture. Turn several times to coat thoroughly. These doughnut holes are best served warm, but you may serve them at room temperature, also. They are a delightful treat on Mother's Day or any time of the year! Enjoy!!! --Betty

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