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Using a slotted spoon, carefully lift the donut holes out of the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Mix 3 tablespoons of sugar with 1/2 teaspoon of cinnamon in a small bowl. Put the warm donut holes into a paper bag, then add the cinnamon sugar mixture.
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Chill dough, covered, until easy to handle, about 1 hour. Roll dough until 1/2-inch thick on a lightly floured surface. Cut donut holes using a 11/2-inch round cutter. Dip cutter into flour between cuts and reroll dough as needed. Set a wire rack inside a sheet pan. Pour oil to a depth of 21/2 to 3 inches in a 4-qt. pot or a deep-fat fryer.
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Tips and Tricks to Perfect Cinnamon Sugar Donut Holes. Bake in a silicone pan. Add to silicone pan and bake 6-8 minutes at 400F, until lightly browned and puffy. Using a wooden skewer or silicone spatula, carefully flip and continue cooking additional 2-4 minutes until browned on all sides and perfectly puffy and round!
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To make full-sized doughnuts, spoon the batter into a lightly greased standard doughnut pan, filling the wells to about 1/4" shy of the rim; bake in a preheated 350°F oven for 15 to 18 minutes, until a toothpick inserted into one of the doughnuts comes out clean.Remove from the oven, and shake warm doughnuts in cinnamon-sugar. The recipe makes 12 to 14 doughnuts, depending on how full you.
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Preheat the oven to 180C/350F. In a large mixing bowl, combine the flour with vanilla yogurt until completely combined and a thick dough remains. Transfer the dough to a lightly floured kitchen surface and knead several times. Roll it out into a rectangular shape and chop it up into bite sized pieces.
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Using 1 1/4-inch round cookie cutter dipped in flour, cut doughnut holes; reroll scraps. Keep dough covered with plastic wrap while frying. Carefully, drop 4 to 5 doughnut holes at a time into hot oil. Fry doughnut holes, turning once, 2 to 3 minutes or until deep golden brown. Drain on paper towels.
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In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to combine. Pour melted butter over dry ingredients. Mix until crumbly. Stir in milk and egg until a thick batter of dough forms. Take 1 1/2 -2 tablespoons of dough and form into a small ball. Repeat until dough is gone.
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Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature. While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
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Preparation. Preheat oven to 325°F and grease a doughnut hole or min muffin pan. In a medium bowl, beat together the butter, vegetable oil, and sugars with an electric mixer until smooth. Add the eggs and mix again. Stir in baking powder, baking soda, salt, nutmeg, and vanilla. Stir the flour into the butter mixture, alternating with the milk.
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Metal bowl and pot (double-boiler) Step #2. Mix Dry Ingredients. Add all dry ingredients to a bowl (flour, cocoa powder, sugar, baking soda, baking powder and salt), and mix them well. Step #3. Add Wet Ingredients. Add the egg, milk and vegetable oil and mix well. Step #4. Pour Batter into Cake Pop Maker & Bake.
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Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing. Make the glaze. While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.
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Cinnamon sugar: Mix cinnamon and sugar together in a bowl and roll the cooling donut holes in the mixture. Glaze: In a small bowl whisk together 1 cup of powdered sugar, 3 Tablespoons milk and 2 teaspoons vanilla. Roll the donut holes in the glaze and have them cool completely on a wire rack. The glaze will dry as it cools.
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Make the doughnut holes: Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
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Allow the milk-butter-sugar-salt mixture to sit for a few minutes to cool off, if necessary. (It should still be warm, but not hot.) 5. Add 2 cups flour, eggs, and the yeast mixture to the milk mixture, and stir to combine. 6. Add the remaining 2 cups of flour and knead for a few minutes until a soft dough forms.
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Combine dry ingredients in a mixing bowl. In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth. Fill each cooking reservoir with about 1 tablespoon of batter. Bake about 2 to 3 minutes or until a toothpick inserted into.
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Whisk to combine. Cut 4 tablespoons unsalted butter into cubes and place in a small, microwave-safe bowl. Microwave until just melted, stirring halfway through, about 30 seconds total. Place 1 large egg and 1 teaspoon vanilla extract in a medium bowl and whisk to combine. Add 1 cup buttermilk and whisk until combined.
