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Coffee Doughnut Holes



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Lisa Wolk
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La Belle Cuisine


Coffee Doughnut Holes

The Silver Palate Good Times Cookbook

Julee Rosso, Sarah Leah Chase, Sheila Lukins,
1985, Workman Publishing Company, Inc.


Makes 100 doughnut holes

1 cup raw sugar
4 tablespoons ( 1/2 stick) unsalted butter
2 eggs
4 cups sifted unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon salt
2 1/2 tablespoons instant coffee powder
2 tablespoons hot water
3/4 cup milk
Vegetable oil for deep frying
Cinnamon sugar for coating

1. Cream the sugar and butter in a large mixer bowl. Add the eggs, one
at a time, beating well after each addition.
2. Sift the flour, baking powder, cinnamon, and salt together. Dissolve
the instant coffee in the hot water. Add the flour mixture alternately
with the milk and coffee to the butter mixture, beating well after
each addition. The dough should be fairly stiff but smooth. Cover
and refrigerate the dough for at least 2 hours or overnight.
3. Divide the dough into 5 parts. Roll out 1 part dough 1/2 inch thick
on a lightly floured surface. Keep the remaining dough refrigerated.
Cut the dough into holes with a small round cookies cutter. Gather
the scraps, roll, and cut out as many additional holes as possible.
4. Heat vegetable oil to 375 degrees F. in a deep-fat fryer.
5. Fry the doughnut holes, 8 to 10 at a time, turning once with tongs,
until the holes are a deep golden brown. Drain on paper towels
and then roll in a shallow bowl of cinnamon sugar. Repeat with
the remaining dough.

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