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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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Sift the flour, baking powder, sugar, and salt into a bowl. In a measuring cup, whisk the milk, egg, and melted butter together. Now pour the wet ingredients into the dry, and use a spatula to mix everything together well. Prepare the fry oil. Pour 2 inches of oil into a heavy-bottomed pot and bring the oil to 350°F.
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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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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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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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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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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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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.
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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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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 flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl. Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C).
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In a large bowl, whisk together flour, sugar, nutmeg, baking soda, baking powder and salt. Set aside. In a small bowl, whisk together egg, sour cream, milk and butter until blended. Stir into flour mixture just until moistened. Spray cake pop wells with nonstick baking spray.
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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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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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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.
