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