Food recipes
Doughnut Holes
Doughnut Holes Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, cake, enriched sugars, powdered salt,...
Doughnut Holes
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, powdered
salt, table
potatoes, raw, skin
water, bottled, generic
sugars, powdered
Directions:
In a bowl combine yeast, warm water and sugar to dissolve.
Add 1/4 cup all-purpose flour and 1/4 cup cake flour.
Stir and set in a warm place 30 minutes to foam up.
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.
Mix on high-speed 30 seconds to combine.
Add another 1/4 cup all-purpose flour and mix on high.
Flour the bench heavily and knead the dough gently (it may be sticky).
Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours.
Turn dough out onto a floured surface and punch down.
In a bowl proof the dough another 30 minutes.
Flour surface heavily and pat dough out to about 1/2-inch thick.
Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
Heat oil to 375 degrees F.
Drop doughnut holes in.
Flip once and cook no more than 30 seconds.
Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, powdered
salt, table
potatoes, raw, skin
water, bottled, generic
sugars, powdered
Directions:
In a bowl combine yeast, warm water and sugar to dissolve.
Add 1/4 cup all-purpose flour and 1/4 cup cake flour.
Stir and set in a warm place 30 minutes to foam up.
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.
Mix on high-speed 30 seconds to combine.
Add another 1/4 cup all-purpose flour and mix on high.
Flour the bench heavily and knead the dough gently (it may be sticky).
Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours.
Turn dough out onto a floured surface and punch down.
In a bowl proof the dough another 30 minutes.
Flour surface heavily and pat dough out to about 1/2-inch thick.
Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
Heat oil to 375 degrees F.
Drop doughnut holes in.
Flip once and cook no more than 30 seconds.
Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.