Simple Cinnamon Sugar Donut Holes

Of all the comforting aromas that can fill a home, the scent of warm cinnamon and sugar is arguably in the top five. For me, it’s a direct line back to childhood—to state fairs, boardwalks, and cozy winter mornings. I used to think that creating that magic at home, especially with donuts, was a monumental task reserved for seasoned bakers with special equipment and endless patience. I imagined sticky, yeasted doughs and hours of proofing. That all changed when I discovered this recipe for Simple Cinnamon Sugar Donut Holes. The first time I made them, it was on a whim on a lazy Sunday. My family, drawn from their rooms by the incredible smell, gathered in the kitchen like moths to a flame. In less than 30 minutes, we were standing around the counter, popping these warm, fluffy, perfectly sweet morsels into our mouths. They were an instant sensation. These aren’t just donut holes; they’re little golden orbs of happiness. They have a delightfully tender, cake-like interior with a slightly crisp exterior, all generously coated in that iconic, slightly gritty, and utterly delicious cinnamon-sugar mix. This recipe has become our go-to for special breakfast treats, movie night snacks, and “just because” moments. It’s so straightforward and forgiving that even my kids can help with the mixing and coating. It proves that you don’t need a bakery or a complicated recipe to create pure, simple joy.

Ingredients for Simple Cinnamon Sugar Donut Holes

This recipe relies on simple, common pantry staples to create its magical flavor and texture. No yeast or complicated proofing is required, making it accessible for bakers of all skill levels. Here’s exactly what you’ll need:

For the Donut Holes:

• 2 cups All-Purpose Flour: This is the structural foundation of our donut holes, giving them a tender, cakey texture. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• 1/2 cup Granulated Sugar: Provides the perfect amount of sweetness within the dough itself, balancing the flavors and contributing to a golden-brown exterior.
• 2 teaspoons Baking Powder: This is our crucial leavening agent. It reacts with the wet ingredients and heat to create carbon dioxide bubbles, making the donut holes light, airy, and fluffy instead of dense.
• 1 teaspoon Salt: Salt is a flavor enhancer. It doesn’t make the donuts salty; instead, it sharpens and brightens the other flavors, especially the sweetness and the warmth of the cinnamon.
• 1/2 teaspoon Ground Cinnamon: A small amount of cinnamon mixed directly into the batter infuses the donut holes with a subtle warmth from the inside out.
• 1/4 teaspoon Ground Nutmeg: This is the secret ingredient in many classic donut recipes. A hint of nutmeg provides that authentic, nostalgic “bakery” flavor that is hard to place but instantly recognizable.
• 3/4 cup Buttermilk: The acidity in buttermilk reacts with the baking powder for an extra lift and creates an incredibly tender crumb. It also adds a subtle, pleasant tang that complements the sweetness.
• 2 Large Eggs: Eggs act as a binder, holding the dough together. They also contribute richness, color, and flavor, making the donut holes more substantial and satisfying.
• 2 tablespoons Unsalted Butter, melted: Melted butter adds essential fat, which translates to a softer texture and richer flavor. Using unsalted butter allows you to control the total salt content of the recipe.
• 4-6 cups Neutral Frying Oil: You’ll need a neutral oil with a high smoke point for frying. Canola, vegetable, sunflower, or peanut oil are all excellent choices.

For the Cinnamon Sugar Coating:

• 1 cup Granulated Sugar: This forms the base of our sweet and slightly crunchy coating.
• 2 tablespoons Ground Cinnamon: This is the star of the coating, providing that classic, warm, and aromatic flavor that makes these donut holes so irresistible.

Step-by-Step Instructions for Perfect Donut Holes

Follow these detailed steps carefully to ensure your donut holes are fluffy on the inside, golden on the outside, and perfectly coated every single time. The process is quick and rewarding!

Step 1: Prepare the Cinnamon Sugar Coating

Before you even start on the batter, it’s wise to get your coating ready. In a medium-sized, shallow bowl or a pie plate, combine the 1 cup of granulated sugar and the 2 tablespoons of ground cinnamon. Whisk them together thoroughly until the cinnamon is evenly distributed and the mixture is a uniform, fragrant light brown color. Set this bowl aside; you’ll need it as soon as the donut holes come out of the fryer.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, add the 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Use a whisk to combine these ingredients thoroughly for at least 30 seconds. Whisking not only mixes everything evenly but also aerates the flour, mimicking the effect of sifting and helping to ensure a light and tender final product.

Step 3: Combine the Wet Ingredients

In a separate medium-sized bowl, add the 3/4 cup of buttermilk and the 2 large eggs. Whisk them together until the eggs are fully broken up and the mixture is smooth and consistent. Once combined, slowly stream in the 2 tablespoons of melted and slightly cooled butter while whisking continuously. This process, known as emulsifying, ensures the fat is evenly incorporated, which is key for a tender crumb.

Step 4: Mix the Batter (Gently!)

Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together. Mix only until the last streaks of flour have just disappeared. The batter will be thick and sticky, similar to a thick cake batter or a soft cookie dough. It is absolutely crucial not to overmix! Overmixing will develop the gluten in the flour, resulting in tough, dense, and chewy donut holes instead of light and fluffy ones. A few small lumps are perfectly fine.

Step 5: Heat the Frying Oil

Pour your frying oil into a large, heavy-bottomed pot or a Dutch oven. You need enough oil to have a depth of at least 2-3 inches, allowing the donut holes to float freely without touching the bottom. Attach a deep-fry or candy thermometer to the side of the pot, ensuring the tip is submerged in the oil but not touching the pot’s surface. Heat the oil over medium to medium-high heat until it reaches a stable temperature between 360°F and 375°F (182°C to 190°C). Maintaining this temperature is the most critical part of the frying process.

Step 6: Fry the Donut Holes

Once the oil is at the correct temperature, it’s time to fry. The easiest way to form uniform donut holes is with a small cookie scoop (about 1 to 1.5 tablespoons). Carefully drop scoops of batter into the hot oil, being careful not to splash. Do not overcrowd the pot; fry only 5-7 donut holes at a time to ensure the oil temperature doesn’t drop too much.

The donut holes will sink for a moment and then puff up and float to the surface. Fry for about 60-90 seconds on the first side, or until they are a deep golden brown. Then, using a slotted spoon or spider strainer, gently flip them over and fry for another 60-90 seconds on the other side. They cook very quickly!

Step 7: Drain the Donut Holes

Once both sides are beautifully golden brown, use your slotted spoon to remove the donut holes from the oil. Let any excess oil drip off for a second over the pot, then transfer them to a wire cooling rack that has been placed over a baking sheet. The baking sheet will catch any oil drips, and the wire rack allows air to circulate, preventing the bottoms from becoming soggy. Let them cool for just a minute—they should still be very warm, but not so hot that you can’t handle them.

Step 8: Coat in Cinnamon Sugar

Working quickly while the donut holes are still warm, transfer a few at a time into the bowl of cinnamon-sugar mixture you prepared earlier. Gently toss and roll them around until they are generously and evenly coated on all sides. The warmth and the residual oil on the surface are what make the coating stick perfectly. Transfer the coated donut holes to a serving platter and repeat the frying and coating process with the remaining batter.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients used, the size of the donut holes, and the amount of oil absorbed during frying.

• Servings: This recipe yields approximately 30-36 donut holes.
• Calories per serving (3 donut holes): Approximately 250-290 kcal
• Carbohydrates: As the primary component of flour and sugar, carbohydrates provide the quick energy that makes these a satisfying treat.
• Fat: A significant portion of the calories comes from the fat absorbed during the frying process, which is essential for the classic donut flavor and texture.
• Sugar: Includes the sugar in the batter and the generous coating, providing the characteristic sweetness.
• Protein: Contributed mainly by the eggs and flour, protein helps provide structure to the donut holes.

Preparation and Cooking Time

This recipe is beloved for its speed and simplicity, making it perfect for a spontaneous treat.

• Preparation Time: 10-12 minutes. This includes gathering your ingredients, mixing the batter, and preparing the cinnamon-sugar coating.
• Cooking Time: 15-18 minutes. This accounts for heating the oil and frying the donut holes in several batches.
• Total Time: Approximately 25-30 minutes from start to finish.

How to Serve Your Homemade Donut Holes

These simple cinnamon sugar donut holes are spectacular on their own, but they can also be the star of a more elaborate presentation. Here are some wonderful ways to serve them:

• The Classic Way:
  • Serve them piled high on a platter while still warm.
  • Pair with a hot cup of coffee, a cold glass of milk, or a spiced chai latte for the ultimate comfort experience.
• With Dipping Sauces:
  • Set up a “dip bar” for a fun, interactive dessert.
  • Chocolate Ganache: A rich, dark chocolate sauce is a perfect contrast to the warm cinnamon.
  • Caramel Sauce: A buttery, sweet caramel dip takes the indulgence to the next level.
  • Cream Cheese Glaze: Mix powdered sugar, a little milk, and cream cheese for a tangy, frosting-like dip.
  • Fruit Compote: A slightly tart raspberry or strawberry sauce cuts through the richness beautifully.
• On a Dessert or Breakfast Board:
  • Arrange the donut holes on a large wooden board.
  • Surround them with fresh berries, sliced apples, bunches of grapes, and a variety of nuts.
  • Add small bowls of the dipping sauces mentioned above for a stunning and delicious spread.
• As a Topping:
  • Use a few donut holes to top a bowl of vanilla bean ice cream.
  • Skewer them with fresh fruit like strawberries and bananas for fun dessert kebabs.
  • Crumble them over a yogurt parfait for a decadent crunch.

Additional Tips for Donut Hole Perfection

Unlock bakery-level quality with these eight expert tips that address common issues and elevate your final product.

1. The Magic of the Cookie Scoop: For perfectly round and uniformly sized donut holes that cook evenly, a small spring-loaded cookie scoop is your best friend. It portions the sticky dough cleanly and quickly, making the process much less messy than using two spoons.

2. Do Not Overmix the Batter: This point cannot be stressed enough. When you mix flour with liquid, you develop gluten. A little gluten is good for structure, but too much makes baked goods tough. Fold the wet and dry ingredients together only until you no longer see dry flour. A lumpy batter is a happy batter for this recipe.

3. The Crucial Role of Oil Temperature: Your number one tool for great frying is a thermometer. If the oil is too cool (below 350°F), the donut holes will absorb too much oil and become heavy and greasy. If the oil is too hot (above 380°F), the outside will burn before the inside has a chance to cook through, leaving you with a raw, doughy center.

4. Fry in Small, Smart Batches: It’s tempting to load up the pot to finish faster, but this is a mistake. Adding too much cold batter at once will cause the oil’s temperature to plummet, leading to greasy donuts. Frying in small batches of 5-7 at a time helps the oil maintain its target temperature, ensuring each batch is as perfect as the last.

5. The Perfect Coating Technique: Timing is everything when it comes to coating. The donut holes need to be warm enough for the cinnamon sugar to melt slightly and adhere, but not so scorching hot that the sugar dissolves into a wet glaze. A brief 1-minute rest on the wire rack is the sweet spot.

6. Storing and Reheating Leftovers: Ideally, these are eaten fresh. However, if you have leftovers, store them in a single layer in a container that is not completely airtight (or with the lid slightly ajar) at room temperature for up to 2 days. An airtight container will trap moisture and make them soggy. To refresh, microwave for 10-15 seconds or heat in a 350°F (175°C) oven for 3-5 minutes.

7. Experiment with Spices and Flavors: Don’t be afraid to customize! Add a pinch of cardamom to the batter for a floral, aromatic twist. Try adding a little orange or lemon zest to the batter for a bright, citrusy note. You can even create different coatings, like a powdered sugar coating or a simple vanilla glaze.

8. Check for Doneness with a Test Donut: Before you fry a full batch, fry just one “test donut.” Cut it open to ensure it’s cooked through and fluffy. This allows you to adjust your frying time or oil temperature if needed without sacrificing an entire batch.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making homemade cinnamon sugar donut holes.

1. Can I make these donut holes without a deep fryer?
Absolutely! You do not need a dedicated deep fryer. A heavy-bottomed pot, such as a cast-iron Dutch oven or a sturdy stockpot, works perfectly. The key is to use a pot that is deep enough to hold 2-3 inches of oil and has heavy walls that retain heat well, which helps in maintaining a stable oil temperature.

2. Can I bake these donut holes instead of frying them?
Yes, you can bake them, but it’s important to manage your expectations. Baked donut holes will have a different texture—they will be softer and more like a mini muffin or a cake bite, lacking the signature crisp exterior of a fried donut. To bake them, grease a mini muffin tin, fill each cup about 3/4 full, and bake at 375°F (190°C) for 10-12 minutes. Brush the warm, baked holes with melted butter before rolling them in cinnamon sugar.

3. Is it possible to make these in an air fryer?
Yes, an air fryer is another alternative to deep frying. Again, the texture will be different from the fried version. To make them in an air fryer, preheat it to 350°F (175°C). Spray the air fryer basket with cooking spray. Drop spoonfuls of batter into the basket, leaving space between them. Spray the tops of the dough balls with more cooking spray. Air fry for 5-7 minutes, flipping halfway through, until golden and cooked through. Brush with melted butter and coat in cinnamon sugar immediately.

4. Why are my donut holes raw and doughy in the middle?
This is the classic sign of the cooking oil being too hot. When the oil temperature is too high, the outside of the donut hole cooks and browns very rapidly, long before the heat has had a chance to penetrate and cook the center. To fix this, lower the heat slightly and use a thermometer to ensure your oil stays consistently within the 360°F-375°F range.

5. Why did my donut holes come out greasy and heavy?
This is the opposite problem: your oil was not hot enough. When the oil temperature is too low, the batter absorbs the oil instead of being instantly cooked by it. This results in a heavy, soggy, and greasy donut hole. Make sure your oil is fully preheated to at least 360°F before adding the first batch, and avoid overcrowding the pot, which causes the temperature to drop.

6. Can I prepare the donut dough ahead of time?
Yes, you can. Because this is a baking powder-leavened dough and not a yeast dough, it’s quite forgiving. You can mix the batter, cover the bowl tightly with plastic wrap, and refrigerate it for up to 24 hours. The cold dough will be stiffer and easier to handle. Just be aware that you may need to add an extra 30-60 seconds to your frying time as you are starting with cold batter.

7. What is the best type of oil for frying donuts?
The best oil for frying is any neutral-flavored oil with a high smoke point (the temperature at which the oil begins to break down and smoke). Excellent choices include canola oil, vegetable oil, sunflower oil, safflower oil, or peanut oil. Avoid oils with strong flavors like olive oil, as they will overpower the delicate taste of the donuts.

8. How do I know the oil is the right temperature if I don’t have a thermometer?
While a thermometer is highly recommended for best results, there is a classic trick you can use. Stick the handle of a wooden spoon or a wooden chopstick into the hot oil. If the oil is ready, steady bubbles will immediately form around the wood. If it bubbles violently, the oil is too hot. If there are no or very few bubbles, the oil is not hot enough yet. This method is less precise but can work in a pinch.

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