Warm Cinnamon Doughnut Holes

YIELD: About 4 dozen

½ cup granulated sugar

1 tsp. ground cinnamon
1¾ cup all-purpose flour
1 tsp. baking powder
1/8 tsp. baking soda
¼ tsp. ground cinnamon
¼ tsp. salt
½ cup granulated sugar
2 Tbs. unsalted butter, melted but not hot
1 large egg
1/3 cup buttermilk
Vegetable oil for frying

Mix cinnamon sugar on a plate; set aside. Mix flour, baking powder, baking soda, cinnamon and
salt in a medium bowl.

Whisk sugar and butter in a large bowl. Whisk in egg and then buttermilk until smooth. Gently
stir in dry ingredients with a spatula to form soft, pliable dough. Cover with plastic and
refrigerate for at least 30 minutes and up to overnight.

When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325 degrees. Meanwhile, use a
rounded teaspoon measure to scoop all of the dough into balls. Working in batches, drop dough
balls into hot oil. Fry until golden brown on one side, 1 to 2 minutes. Flip and continue to fry
until golden on remaining side, another 1 to 2 minutes.

Drain all doughnut holes on a brown paper bag, and quickly dredge in cinnamon sugar, serving
warm or at room temperature.

Per doughtnut hole: 70 calories, 8 g carbohydrates, 1 g protein, 4 g fat (1 g saturated fat), 5 mg

cholesterol, 0 g dietary fiber, 27 mg sodium