Cinnamon Sugar Donut Holes

a metal plate with stacked cinnamon sugar donuts holes.

5 from 3 votes

Get ready to be the hero of your kitchen with these Cinnamon Sugar Donut Holes! Imagine biting into a fluffy, warm haven that’s crispy on the outside, soft on the inside, and rolled in a heavenly mix of cinnamon and sugar. They're so addictive, you'll wonder how you ever lived without these sweet nuggets of joy. Ideal for brunch, dessert, or satisfying those 3 p.m. sugar cravings.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 67kcal

Author: Joanna Cismaru

Ingredients

1½ cups all-purpose flour
½ cup granulated sugar
2 teaspoon baking powder
¼ teaspoon salt
½ cup milk
¼ cup unsalted butter melted
1 teaspoon vanilla extract
1 large egg
vegetable oil for frying
½ cup granulated sugar
2 teaspoon ground cinnamon

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another mixing bowl, whisk together the milk, melted butter, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat up the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F (176°C).
Scoop out the dough with a small cookie scoop and drop them into the hot oil, a few at a time, and fry for 2-3 minutes, until golden brown on all sides.
Use a slotted spoon to remove the donut holes from the oil and transfer them to a paper towel-lined plate to drain the excess oil.
In a small mixing bowl, whisk together the sugar and cinnamon until combined.
Roll the warm donut holes in the cinnamon sugar mixture until coated on all sides.
Serve warm.

Notes

Oil Temperature: Make sure the oil is at 350°F for optimum frying results. If the oil is too hot, the donut holes will brown too quickly and may be raw inside. Too cool, and they'll absorb too much oil and become greasy.
Ingredient Substitutions: If you're out of milk, a good substitute would be a 50/50 blend of water and heavy cream. And if you don't have all-purpose flour, bread flour can be used for a chewier texture.
Fry in Batches: To prevent overcrowding, fry the donut holes in small batches. This ensures even cooking and a golden-brown finish on all sides.
Customization: Feel free to switch up the spices in your sugar mix. Nutmeg or cardamom could add an interesting twist!
Serving Suggestion: These donut holes are best enjoyed warm but can also be reheated in a microwave for 10-15 seconds if needed.

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