Doughnut Holes

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
2. Let the dough rise
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the doughnut holes
   Punch down the dough to release air bubbles. On a floured surface, roll the dough to about 1/2-inch thickness. Using a small round cookie cutter or the rim of a shot glass (about 1-inch diameter), cut out rounds. Re-roll scraps and cut additional rounds until all dough is used.
4. Heat the oil
   In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain the temperature, as oil that's too hot will burn the outside while leaving the inside raw, and oil that's too cool will result in greasy doughnut holes.
5. Fry the doughnut holes
   Carefully drop 4-5 doughnut holes into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 45 seconds to 1 minute per side, or until golden brown. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.
6. Prepare the coating
   While the doughnut holes are still warm, mix the 1 cup of sugar and 2 tablespoons of cinnamon in a shallow bowl until well combined.
7. Coat the doughnut holes
   Roll the warm doughnut holes in the cinnamon-sugar mixture until completely coated. For best results, coat them while they're still warm so the mixture adheres better.
8. Serve and enjoy
   Serve the doughnut holes immediately while still warm for the best taste and texture. They can be stored in an airtight container at room temperature for 1-2 days, but are best enjoyed fresh.