• 3 cups bread flower

  • 1 cup sugar

  • 1/4 cup canna sugar

  • 4 1/2 tsp. baking powder

  • t tsp salt

  • 1 cup milk

  • 4 tbsp unsalted butter, melted

  • 1 tsp vanilla extract
  • 1 large egg
  • canola oil, for frying


  1. In a medium bowl, mix the flour, 1/4 cup sugar, the baking powder, and salt. In the bowl of a stand mixer fitted with a

    paddle attachment, combine the milk, butter, vanilla, and egg. Add in the dry ingredients and mix until a sticky dough forms.

  2. Heat 4-inches of oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F|175°C.

    Working in batches, roll about 1/2 oz. of batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, (about 2 to 3 minutes.)Using a slotted spoon, transfer doughnut holes to a baking sheet with a wire rack. Repeat with remaining dough.

  3. Let doughnuts cool completely before tossing in canna sugar to coat.


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