Yield: 24 donut holes
Cinnamon Sugar Donut Holes
With a crispy outside and soft center, these Cinnamon Sugar Donut Holes are simple to make in 20-minutes — requiring no yeast or rising time!
Ingredients
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- ½ cup whole milk
- 1 large egg
- ⅓ cup granulated sugar
- 2 tablespoons melted butter
- Oil, for frying
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons cinnamon
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Instructions
- Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. In a small bowl, whisk to combine the cinnamon sugar coating and set aside.
- Pour oil into a large, deep skillet for frying. You want the oil to be about 2 to 3 inches deep. Heat the oil and keep it between 360°F to 375°F. I highly recommend using a clip-on pot thermometer to ensure the temperature stays even for best results! However, you can test the oil by pouring a drop of water into the pot; if it sizzles across the top, it’s ready.
- While the oil is heating up... Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
- The batter will be very sticky, so either use two spoons, or a small cookie scoop, to scoop about 2 teaspoons worth of dough. You can spray your cookie scoop with non-stick spray to easily scoop perfectly rounded dough balls.
- Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!
- When the donuts are cooked through and golden brown, remove them from the oil and immediately toss donuts in cinnamon sugar. The fresher the donuts are out of the oil, the more the cinnamon/sugar coating will stick to them. Serve immediately!
Notes
- Store Leftovers: Place cooled donut holes in an airtight container lined with a paper towel for up to 3 days. Don’t store them in the fridge, or they’ll dry out and turn stale.
- Reheat: For that fresh fried taste, microwave a few leftover donut holes for 10 seconds before enjoying!
- Traditional Glaze: Looking for that thin and sweet traditional glazed donut instead? Whisk together 2 cups powdered sugar, 1/3 cup half and half, and 1/2 teaspoon vanilla. Dunk warm donut holes in after frying.
- Powdered Sugar: Swap the cinnamon sugar for dusting the donuts in powdered sugar. Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar!
Nutrition
Serving: 1 donut hole, Calories: 96kcal, Carbohydrates: 20g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.03g, Cholesterol: 13mg, Sodium: 124mg, Potassium: 27mg, Fiber: 0.4g, Sugar: 11g, Vitamin A: 47IU, Vitamin C: 0.01mg, Calcium: 41mg, Iron: 1mg