Easy Doughnut Snacks AKA "Poppos"

My oldest son is taking “cooking classes” this summer from me. Not that I am a super chef or anything, he simply asked me if I could teach him how to cook some of his favorites and to know the basics, such as how to proof yeast. He had the treat for family home evening yesterday (a weekly meeting we have with our family, that includes a topic of discussion, we discuss family concerns and things for the week, and we also enjoy a treat and a game). He told me “mom, I want to make doughnuts.” So I assisted him very little, especially with the frying part, and he did the rest by himself. This is a recipe we got a white ago and I do not know from where, but I have tweaked it to make it my own. I prefer cake doughnuts, these are more like fried scones, but they are still good.
Isn’t he so HANDSOME! great guy, good looking AND he can cook…watch out girls!
Here you have another little “peak” of my kitchen. I should show you guys the reveal I just need to finish some other things for the pictures. Love the subway tile!!! 
Ok, back to the recipe.
This recipe yields about 15 small doughnuts or a whole bunch of snacks. My son calls his recipe POPPOS. I do not know why but he does.
  • 3/4 cup of warm milk
  • 3 tsp of active dry yeast
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 1/2 cup of all purpose flour
  • 1/4 cup sugar
  • 1 tbsp butter, softened
  • canola oil for frying
  • cinnamon sugar
In the bowl of the mixer, put the warm milk and the yeast. let proof for 5 minutes. Then add all the rest of the ingredients, flour being the last ingredient. Using the dough hook, mix and knead for a little. cover and let rise for about 45 minutes. Flour the counter, take the dough out of the bowl and cut in half. Roll out (not too thin) and cut using a little round cookie cutter, or any shape really. It would be so much fun to do this for the holidays with Christmas shapes! Heat the oil up to 350 degrees, fry the Poppos until they are golden (not dark brown) and they cook very quickly. In a lunch bag, put the cinnamon sugar. As soon as the Poppos are cooked, let them rest for a minute on paper towels and then put them in the sugar bag, close it and shake so they can be coated with he sugar mixture (only a few at a time).

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