Small, sweet fried balls of goodness, that is the best way to describe the Cinnamon Sugar Doughnut Holes from Second Home Kitchen + Bar in Cherry Creek. These little guys are the perfect appetizers for Saturday and Sunday brunch. Executive Chef David Anderson has shared the recipe with us!
4 cups high gluten flour
3.5 cup AP flour
12 oz butter, softened
0.5 cup honey
1.5 tbsp active dry yeast
1.5 cup water, warm
1 tsp salt
In a medium bowl, combine yeast with 3/4 cup of the warm water and stir to dissolve the yeast. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment. Add theflour eggs and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Add butter and honey. Mix on medium until the dough starts to come together, about 30 seconds.
Remove the paddle attachment from the mixer, and switch to the dough hook. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Use a small glass to cut dough to size. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches.
Once cooled, glaze or roll in cinnamon.