DYP® Ponuts (aka... Doughnuts)

Directions

1. 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.

2. In a separate shallow bowl, combine the powdered sugar, cocoa, and cinnamon until thoroughly mixed.

3. 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.

4. 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.

5. 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.

6. Repeat with remaining dough, a batch at a time, until completed.