In a large mixing bowl, sift together the cake flour, baking powder, salt, and sugar.
Add the softened butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
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In a separate bowl, whisk the egg, milk, and vanilla extract together.
Gradually add the wet ingredients into the dry ingredients. Mix until a soft dough forms.
If the dough is too dry, add a tablespoon of milk at a time until you get a soft, non-sticky dough.
Cover the dough and let it rest for 10-15 minutes.
3. Shape the Donut Holes:
Lightly flour your hands.
Pinch off small pieces of dough and roll them into smooth balls, about the size of a walnut.
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4. Frying:
Heat oil in a deep saucepan or fryer to about 350°F (175°C).
Fry the dough balls in batches (don’t overcrowd the pan) until they puff up and turn a golden brown, turning them gently to ensure even browning. This should take about 4-5 minutes per batch.
Remove and drain them briefly on paper towels.
5. Syrup Dipping:
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