Now that I have gotten your attention, here are a couple donuts that have, with out a doubt, changed my life. In no particular order:
I could go on and on but this post is already kind of long and I haven't even talked about this recipe yet! I found this recipe for cinnamon sugar donut holes in a cookbook I recently got for Christmas. While it is a little time consuming the work is definitely worth the reward. These little morsels of fried dough are perfectly crispy on the outside and soft and fluffy on the inside. The caramel sauce on its own is out of this world and would be great on anything from ice cream to your finger. I hope you try these wonderful creations and share them with others (or not!)
3 medium russet potatoes, peeled and cut into 1 inch pieces
3/4 cup & 1 Tbs. milk
1/2 cup white sugar
2 1/2 tsp. yeast
1 egg & 1 egg yolk
3 1/2 cups flour
1 1/2 tsp. salt
5 Tbs. melted butter
2 Tbs. ground cinnamon
Vegetable oil for frying
1 1/2 cups light brown sugar
1/2 cup butter
3/4 cup heavy cream
1/2 tsp. salt
To make the donut holes, place the potatoes in a pot of boiling water and cook until they are fork tender. (about 20 minutes)
Once they are done drain and mash the potatoes until smooth.
In a small sauce pan combine 1/2 cup & 1 Tbs. of mashed potatoes and the milk and heat until warm to the touch.
Remove from the heat and stir in the 1/4 cup of sugar and yeast, let sit until foamy. (about 10 minutes)
In a stand mixer, add the yeast mixture and the egg and extra yolk. Mix to combine.
Add in the dry ingredients and stir until smooth dough forms.
Let the dough rest for 15 minutes, then add the melted butter.
Cover the bowl with plastic wrap and let it raise in a warm place for 1 hour.
Once it has doubled in size, remove the dough and divide into 24 equal pieces.
Using your hands roll each piece into a tight ball, with a smooth surface.
Place the finished dough balls on a greased baking sheet. Cover with plastic wrap and let rest for another hour.
In a separate bowl combine the cinnamon and remaining 1/4 cup of sugar and set to the side.
In a large sauce pan heat about 4 inches of oil until a piece of bread fries immediately when dropped in.
Fry the donuts in small batches, flipping when needed, until they are golden brown. (4-5 minutes)
Drain finished donuts on some paper towel. Once they are a little cooler toss the balls in the cinnamon sugar mixture until they are thoroughly coated.
To make the caramel sauce, heat the brown sugar in a heavy bottomed sauce pan until it begins to caramelize.
Add in the butter and cream., stirring constantly until the butter is melted and the sauce is smooth and silky.
Season to taste with salt and serve along side the donuts.