1 cup cooked mashed DYP
1 cup milk
2 eggs, beaten
1 Tbsp. + 2 tsp. baking powder
½ cup light brown sugar
½ cup white sugar
½ tsp. coarse sea salt
3 Tbsp. melted butter
2 1/2 tsp. vanilla extract
4 cups unbleached all-purpose flour
1 cup powdered sugar
Oil for frying
flour for hands
Combine mashed DYP’s, milk, and beaten eggs in a bowl. Add the baking powder and stir to combine until foamy. Add both sugars and combine thoroughly. Stir in the salt, melted butter, and vanilla extract. Fold in the flour, 1 cup at a time, until a bit sticky but manageable.
In a separate shallow bowl, combine the powdered sugar, cocoa, and cinnamon until thoroughly mixed.
Have a baking sheet lined with paper towels ready next to the pot for draining. Have a second sheet lined with parchment paper to hold the ponuts after they’ve been coated.
Coat your hand with flour and grab enough of the dough to form a small potato sized ball about 1 tablespoon. Heat vegetable oil in a deep pot, with at least 4” of oil on medium high heat until oil sizzles when a bit of dough is dropped in the pot. Raise heat slightly for frying.
Drop dough balls into the hot oil, and repeat with about 8 dough balls or as many as fit in your pot without crowding the pot. Use a wooden spoon to make sure balls are not sticking to bottom of pot. Continue frying about 3-4 minutes per side until golden brown. Remove each ponut to the paper towels for about 20 seconds then dredge each one in the coating mixture.
Repeat with remaining dough, a batch at a time, until completed.
Servings: 4 dozen