Cinnamon Sugar Donut Holes

After a long week, nothing quite lifts the spirits like the smell of warm cinnamon and sugar wafting through the house. This weekend, we decided to try our hand at homemade Cinnamon Sugar Donut Holes, and let me tell you, it was an absolute hit! From my picky-eater toddler to my dessert-loving spouse, everyone devoured these little balls of sugary goodness. The recipe was surprisingly simple to follow, and the result was far superior to anything you could buy at a store. Each bite was fluffy on the inside, perfectly golden brown on the outside, and coated in a generous layer of sweet, spicy cinnamon sugar. The best part? The sheer joy on everyone’s faces as they popped these delightful treats into their mouths. If you’re looking for a fun, crowd-pleasing dessert or a special breakfast treat, look no further. These Cinnamon Sugar Donut Holes are guaranteed to become a family favorite in your home, just like they have in ours.

Ingredients for Irresistible Cinnamon Sugar Donut Holes

To create these delightful Cinnamon Sugar Donut Holes, you’ll need a collection of simple, pantry-friendly ingredients. Each plays a crucial role in achieving that perfect balance of flavor and texture. Here’s a breakdown of what you’ll need:

• All-Purpose Flour: The foundation of our donut holes, all-purpose flour provides the structure. It’s important to measure it correctly – spoon and level for best results – to avoid dry donut holes.
• Granulated Sugar: Sugar not only adds sweetness but also contributes to the tender texture and golden-brown color of the donut holes. We’ll use it both in the dough and for the cinnamon sugar coating.
• Baking Powder: This is our leavening agent, responsible for making the donut holes light and fluffy. Ensure your baking powder is fresh for optimal rise.
• Salt: A pinch of salt enhances the sweetness and balances the overall flavor profile. Don’t skip it!
• Ground Cinnamon: The star spice! Cinnamon provides that warm, comforting flavor that is synonymous with donut holes. We’ll use it in both the dough and the coating.
• Nutmeg (Optional): A hint of nutmeg adds a subtle layer of warmth and complexity to the flavor. While optional, it really elevates the taste.
• Milk: Milk adds moisture to the dough, helping to create a tender crumb. You can use whole milk, 2%, or even non-dairy milk alternatives like almond or soy milk.
• Eggs: Eggs provide richness, structure, and moisture. They help bind the ingredients together and contribute to the overall texture.
• Unsalted Butter, Melted: Melted butter adds flavor, moisture, and tenderness. Unsalted butter allows you to control the salt level in the recipe.
• Vanilla Extract: Vanilla extract enhances the sweetness and adds a lovely aromatic note. Use pure vanilla extract for the best flavor.
• Vegetable Oil (for frying): Vegetable oil is ideal for frying because of its neutral flavor and high smoke point. You can also use canola or peanut oil.
• Powdered Sugar (for coating): Powdered sugar is essential for creating that classic, melt-in-your-mouth cinnamon sugar coating. Its fine texture adheres beautifully to the donut holes.

Step-by-Step Instructions for Perfect Cinnamon Sugar Donut Holes

Making Cinnamon Sugar Donut Holes at home is easier than you might think! Follow these detailed instructions to create fluffy, delicious treats that will impress everyone. We’ll break down each step to ensure success, even for beginner bakers.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg (if using). Whisking is crucial here to ensure the baking powder and spices are evenly distributed throughout the flour. This prevents pockets of baking powder which can lead to a bitter taste, and ensures consistent flavor in every donut hole. Set this bowl aside for now. Think of this step as creating the dry foundation for our delicious donut holes. Properly combined dry ingredients are key to a consistent batter and ultimately, perfectly textured donut holes.

Step 2: Combine the Wet Ingredients

In a separate, medium-sized bowl, whisk together the milk, eggs, melted unsalted butter, and vanilla extract. Make sure your melted butter has cooled slightly before adding it to the eggs and milk, otherwise, you risk cooking the eggs. Whisk until all the wet ingredients are well combined and emulsified. This ensures that the fats and liquids are properly mixed, contributing to a smooth and cohesive batter. The wet ingredients are responsible for the moisture, richness, and binding power of our donut holes.

Step 3: Combine Wet and Dry Ingredients to Form the Dough

Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough donut holes. You want to mix until the dry ingredients are just moistened and there are no large streaks of flour remaining. A few small lumps are perfectly acceptable. The goal here is a tender and light dough, not a smooth and elastic one. This gentle mixing technique is a baker’s secret to achieving soft and airy baked goods.

Step 4: Heat the Oil for Frying

Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it is about 3 inches deep. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Use a candy thermometer or deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct oil temperature is critical for frying donut holes properly. If the oil is too cold, the donut holes will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside and remain raw in the center. Heating the oil slowly and steadily is key to reaching and maintaining the ideal temperature.

Step 5: Shape and Fry the Donut Holes

Once the oil is heated to 350°F (175°C), it’s time to shape and fry our donut holes. There are a few methods you can use for shaping:

• Using a Small Cookie Scoop: This is the easiest and most consistent method. Use a small cookie scoop (about 1 tablespoon size) to scoop balls of dough and gently drop them into the hot oil.
• Using Two Spoons: If you don’t have a cookie scoop, you can use two spoons to shape the dough. Spoon a small amount of dough onto one spoon and use the other spoon to gently push it into the hot oil.
• Piping Bag: For more uniform donut holes, you can transfer the dough to a piping bag fitted with a large round tip. Pipe small rounds of dough directly into the hot oil, cutting the dough with scissors or a knife as you pipe.

Fry the donut holes in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in unevenly cooked and greasy donut holes. Fry for about 2-3 minutes per batch, turning them occasionally with a slotted spoon or spider strainer, until they are golden brown on all sides and cooked through. The donut holes should puff up and float to the surface as they cook.

Step 6: Drain Excess Oil

Once the donut holes are golden brown, carefully remove them from the hot oil using a slotted spoon or spider strainer. Place them on a wire rack lined with paper towels to drain excess oil. The wire rack allows air to circulate around the donut holes, preventing them from becoming soggy on the bottom. Paper towels absorb the excess oil, resulting in lighter and less greasy donut holes.

Step 7: Prepare the Cinnamon Sugar Coating

While the donut holes are draining, prepare the cinnamon sugar coating. In a shallow bowl, whisk together the granulated sugar and ground cinnamon. The ratio of cinnamon to sugar can be adjusted to your preference – use more cinnamon for a spicier coating and less for a milder flavor. Having the cinnamon sugar coating ready while the donut holes are still warm is key, as the warmth helps the coating adhere properly.

Step 8: Coat the Donut Holes in Cinnamon Sugar

While the donut holes are still warm (but cool enough to handle), gently toss them in the cinnamon sugar mixture, ensuring they are evenly coated on all sides. You can do this by adding a few donut holes at a time to the bowl of cinnamon sugar and gently tossing them with your hands or a spoon. Alternatively, you can place the cinnamon sugar in a large zip-top bag, add the donut holes, and gently shake to coat. The warmth of the donut holes will help the sugar to melt slightly and stick to the surface, creating a delicious, sugary crust.

Step 9: Serve and Enjoy!

Serve the Cinnamon Sugar Donut Holes immediately while they are still warm and fluffy. They are best enjoyed fresh, but can be stored at room temperature in an airtight container for up to a day. However, they are definitely at their peak of deliciousness when eaten warm and freshly coated in cinnamon sugar. These are perfect for breakfast, brunch, dessert, or a sweet snack any time of day.

Nutrition Facts for Cinnamon Sugar Donut Holes

(Per serving, approximate values – may vary based on specific ingredients and portion sizes)

• Serving Size: 3-4 donut holes
• Calories: Approximately 150-200 calories
• Total Fat: 8-10 grams
• Saturated Fat: 3-4 grams

Important Notes:

• These nutrition facts are estimates and can vary depending on factors like the exact size of your donut holes, the type of milk and butter used, and the amount of cinnamon sugar coating.
• Donut holes are a treat and are best enjoyed in moderation as part of a balanced diet.

Preparation Time for Cinnamon Sugar Donut Holes

From start to finish, making Cinnamon Sugar Donut Holes is a relatively quick process, perfect for when you want a delicious homemade treat without spending hours in the kitchen.

• Prep Time: 20 minutes (This includes gathering ingredients, measuring, and mixing the dough).
• Cook Time: 15 minutes (Frying the donut holes in batches).
• Total Time: Approximately 35 minutes

This quick preparation time makes Cinnamon Sugar Donut Holes an ideal choice for last-minute desserts, weekend breakfasts, or fun baking projects with the family. The hands-on time is minimal, and the rewarding aroma and delicious result are well worth the short time investment.

How to Serve Cinnamon Sugar Donut Holes

Cinnamon Sugar Donut Holes are incredibly versatile and can be enjoyed in various ways, making them perfect for any occasion. Here are some delightful serving suggestions:

• Classic Breakfast or Brunch: Serve warm donut holes alongside a cup of coffee, tea, or hot chocolate for a comforting and satisfying breakfast or brunch treat. They pair beautifully with a glass of cold milk too, especially for kids.
• Dessert Platter Centerpiece: Arrange donut holes on a platter as part of a dessert spread. They are visually appealing and add a fun, bite-sized element to any dessert table. Consider pairing them with fresh fruit, chocolate dipping sauce, or other mini desserts.
• Party Appetizer or Snack: Donut holes are perfect for parties! They are easy to eat, no utensils required, and always a crowd-pleaser. Serve them at your next gathering, whether it’s a birthday party, holiday celebration, or casual get-together.
• With Ice Cream: Elevate your dessert game by serving warm donut holes with a scoop of vanilla ice cream. The contrast of warm and cold, and the combination of textures, is simply divine. Drizzle with caramel sauce or chocolate syrup for extra indulgence.
• Dipped in Chocolate or Glaze: While cinnamon sugar is classic, you can also dip donut holes in melted chocolate, vanilla glaze, or maple glaze for a different flavor profile. Sprinkles or chopped nuts can add extra flair and texture.
• Skewered as Donut Hole Pops: Thread donut holes onto skewers to create fun and easy-to-eat donut hole pops. This is particularly appealing to kids and makes serving at parties even simpler.
• Alongside Fresh Fruit: Balance the sweetness of the donut holes by serving them with a side of fresh berries, sliced bananas, or other seasonal fruits. This adds a touch of freshness and makes the treat feel a bit lighter.
• Gift them in a Jar: Once cooled, pack Cinnamon Sugar Donut Holes into a pretty jar or container to give as a homemade gift. They are a thoughtful and delicious present for friends, neighbors, or teachers.

Additional Tips for Baking the Best Cinnamon Sugar Donut Holes

To ensure your Cinnamon Sugar Donut Holes are absolutely perfect every time, here are some additional tips and tricks to keep in mind:

1. Don’t Overmix the Dough: As mentioned earlier, overmixing the dough develops gluten and can lead to tough donut holes. Mix just until the wet and dry ingredients are combined, leaving a few lumps is okay. A tender dough results in fluffy donut holes.
2. Use Fresh Baking Powder: Baking powder loses its potency over time. Ensure your baking powder is fresh for the best rise and light texture. If you’re unsure, test a small amount in hot water – it should bubble vigorously.
3. Maintain the Correct Oil Temperature: Using a thermometer to monitor the oil temperature is crucial. 350°F (175°C) is ideal. If the oil is too cold, the donut holes will be greasy. If it’s too hot, they’ll burn on the outside before cooking through. Adjust the heat as needed to maintain the temperature while frying.
4. Fry in Batches: Don’t overcrowd the pot when frying. Frying in batches ensures the oil temperature remains consistent and allows the donut holes to cook evenly and brown properly. Overcrowding can lower the oil temperature and lead to greasy donut holes.
5. Don’t Skip the Wire Rack: Draining the donut holes on a wire rack lined with paper towels is important. The wire rack allows air to circulate, preventing the bottoms from becoming soggy, while the paper towels absorb excess oil.
6. Coat While Warm: For the cinnamon sugar coating to adhere properly, coat the donut holes while they are still warm (but cool enough to handle). The warmth helps the sugar melt slightly and stick to the surface, creating a delicious crust.
7. Flavor Variations: Get creative with flavors! Add different spices to the dough, such as cardamom, ginger, or cloves. Experiment with extracts like almond or lemon instead of vanilla. You can also add a touch of citrus zest (lemon or orange) to the dough for a bright, fresh flavor.
8. Baking Option (for a healthier alternative): While frying is traditional for donut holes, you can bake them for a slightly healthier option. Preheat oven to 350°F (175°C). Shape the dough into donut holes and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown. Baked donut holes will have a slightly different texture – more cake-like – but are still delicious. You can brush them with melted butter before coating them in cinnamon sugar for added richness.

Frequently Asked Questions (FAQ) about Cinnamon Sugar Donut Holes

Here are some common questions people ask when making Cinnamon Sugar Donut Holes, along with detailed answers to help you succeed:

Q1: Can I make the dough ahead of time?

A: It’s best to fry the donut holes soon after making the dough for the best texture. However, you can prepare the dough and store it in the refrigerator for up to 2 hours. Bring the dough back to room temperature for about 15-20 minutes before frying. Keep in mind that dough that sits for too long might become slightly denser. For optimal results, fresh dough is always recommended.

Q2: Can I bake these donut holes instead of frying them?

A: Yes, you can bake them! Preheat your oven to 350°F (175°C). Shape the dough into donut holes and place them on a parchment-lined baking sheet. Bake for 10-12 minutes, or until golden brown. Baked donut holes will be less airy and more cake-like than fried ones, but they are still a delicious and healthier alternative. For extra flavor and moisture, brush them with melted butter before coating in cinnamon sugar.

Q3: How do I store leftover donut holes?

A: Cinnamon Sugar Donut Holes are best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for up to a day. They will lose some of their crispiness over time. To refresh slightly day-old donut holes, you can briefly reheat them in a low oven (around 200°F or 95°C) for a few minutes. Avoid microwaving, as this can make them rubbery.

Q4: My donut holes are greasy. What did I do wrong?

A: Greasy donut holes are usually caused by frying at too low of an oil temperature. When the oil isn’t hot enough, the donut holes absorb more oil instead of cooking quickly and crisping up. Ensure your oil temperature is consistently at 350°F (175°C) using a thermometer. Also, avoid overcrowding the pot when frying, as this can lower the oil temperature.

Q5: My donut holes are browning too quickly but are still raw inside. What’s the issue?

A: This indicates that your oil temperature is too high. The outside is cooking too fast before the inside has a chance to cook through. Lower the heat slightly to bring the oil temperature down to 350°F (175°C). Fry at a slightly lower temperature for a bit longer to ensure they cook through without burning on the outside.

Q6: Can I use a different type of flour?

A: All-purpose flour is recommended for this recipe as it provides the right balance of gluten for a tender yet structured donut hole. You can experiment with using half all-purpose flour and half cake flour for an even softer texture. However, using only cake flour might make them too delicate. Whole wheat flour is not recommended for this recipe as it will result in denser donut holes.

Q7: Can I freeze Cinnamon Sugar Donut Holes?

A: While you can freeze them, the texture might change slightly after thawing. For best results, freeze unfrosted donut holes. Let them cool completely, then freeze them in a single layer on a baking sheet until solid. Transfer them to an airtight freezer bag or container. When ready to serve, thaw at room temperature and then re-crisp them briefly in a low oven. Coat them in cinnamon sugar after reheating.

Q8: Can I double or halve this recipe?

A: Yes, this recipe can easily be doubled or halved. Simply adjust all ingredient quantities proportionally. When doubling, ensure you have a large enough pot for frying and work in batches to avoid overcrowding. When halving, you may need to fry fewer donut holes per batch to maintain the oil temperature. Always ensure accurate measurements when adjusting recipes for consistent results.

Print