The secret to the snowy dusting on these donut holes is to toss them with far more confectioners’ sugar than you would think necessary.
- 3 cups (13½ oz.) bread flour, sifted
- 2 tbsp. instant potato flakes
- 1 tbsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄2 cup sugar
- 4 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
- 1 cup milk
- 1 egg, beaten
- Canola oil, for forming and frying
- 4 cups confectioners’ sugar
- Whisk flour, flakes, baking powder, and salt in a bowl; set aside. Combine sugar, butter, vanilla, milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
- Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches and using lightly oiled hands, roll about 1 heaping tablespoon batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool. Place donuts and confectioners’ sugar in a large paper grocery bag; toss, coating completely.