I’ve had a lot on my plate lately and the only time I’m really at my desk is when I’m editing client work, or responding to business e-mails. Construction of our new home is already two months behind due to shoddy work by our contractor, thus leaving Matt and I to pick up the pieces. I’m beginning to see the light at the end of the tunnel though… just a tiny, tiny crack of light.
Long workdays and constantly being on the move means that I need sugar and caffeine to keep me going! As cliché as this may seem, donuts + coffee are the perfect pick-me-up.
CINNAMON SUGAR DONUT HOLES
Adapted from The Breakfast Book. Yields 30 donut holes.
2 Tbsp + 2 tsp milk, warmed
1/2 package dry yeast
1/2 cup water
2 Tbsp vegetable shortening
1/4 cup sugar
2 cups all-purpose flour
3/4 tsp pink Himalayan salt
Vegetable oil for frying
1/2 cup sugar + 1 Tbsp ground cinnamon for sprinkling
Pour the warm milk in a mixing bowl and add yeast; stir and let dissolve for about 5 minutes. Meanwhile, in a small saucepan, bring the water to a boil. Add the shortening and 1/4 cup sugar, stir until they have dissolved before removing from heat. When the water mixture has cooled to warm, add to the yeast mixture. Stir in the eggs and 1 cup flour. Beat well. Add the salt and only enough more flour to make a manageable dough; it should be very soft. Knead until smooth and elastic. Place in a large greased bowl, cover, and let rise until it doubles in size.
Place the dough on a lightly floured surface and roll it out. Pick off handfuls of dough and roll them into balls. Spread the dough balls out on a piece of waxed paper, about 1 inch apart, and let rise for about 1 hour.
Bring the oil to 365°F in a pot deep enough so the oil comes up two inches of the way. Fry only about 3 – 4 donut holes at a time, until golden all around. Remove and pat free of excess oil. Roll in cinnamon sugar while still hot.
Enjoy with a BIG cup of coffee! Happy Friday!