Donut Holes

Combine flour, sugar, baking powder and salt and mix.

Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.

Add milk and mix until all ingredients are combined.

Transfer
dough onto a well-floured surface, and knead gently until it forms a
cohesive ball. If dough is too sticky to manage, continue to work in
flour until it is smooth and manageable.

Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.

Fill
a medium-sized saucepan 2-inches deep with your oil over medium-high
heat. Use a candy thermometer (make sure it isn’t touching the bottom of
the pot) to monitor your temperature.

Heat
oil to 177 C (you will have to monitor the heat pretty regularly and may
need to increase/decrease your stove temperature to keep it
consistent).

While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.

Prepare two plates for your cooked donut holes by lining them generously with paper towels.

Once
oil has reached 177 C, very carefully fry your donut holes, about 4 at a
time, carefully lower them into the oil with a slotted spoon
to avoid the oil to splash.

First fry only one donut hole and check how thoroughly it is cooked. After 3.5 minutes has
passed, cut into it to check whether it is underdone, just right, or
overdone, and then fry the rest of your donut holes accordingly. Fry
donut holes for approximately 3.5 minutes, remove carefully with a
slotted spoon, and place them on a paper towel laden plate. Allow them
to sit for about 30 seconds and then use another spoon to transfer them
to your cinnamon/sugar dish, roll them in the topping until fully
covered, and then transfer to your other paper towel lined plate.

Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.

These donuts are best enjoyed strait away they don’t keep for long.