These baked (not fried!) treats are best enjoyed warm out of the oven. We've lightly coated them in cinnamon sugar, but if you've got a chocolate craving, substitute 2 tsp of cocoa powder for the cinnamon.
- Portion size 30 servings
Cinnamon Sugar Coating:
MethodDoughnut Holes: In small saucepan, heat milk and margarine over medium heat, stirring, until margarine is melted and milk is very warm (120 °F/50 °C). In bowl, stir together flour, sugar, yeast and salt. Pour milk mixture over flour mixture and stir to combine; stir in egg until ragged dough forms. Turn out onto lightly floured work surface; knead gently until smooth dough forms. Place in greased bowl and cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 hour.
Turn out dough onto lightly floured work surface; press or roll to 1/2 inch (1 cm) thickness. Using 1 3/4 inch (4.5 cm) round cutter, cut out holes, rerolling scraps. Arrange, 1 inch (2.5 cm) apart, on greased baking sheet; cover with plastic wrap and let rise in warm draft-free place for 15 minutes.
Bake in 375°F (190°C) oven until puffed and bottoms are light brown, about 7 minutes. Let stand until cool enough to handle.
Cinnamon Sugar Coating: In bowl, mix sugar with cinnamon. Toss doughnut holes with margarine; roll in cinnamon sugar to coat.
Nutritional facts Per serving: about
- Sugars 4 g