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I first encountered donut holes at a local bakery when I was a kid, and I was instantly hooked on those bite-sized pieces of sweetness. Years later, when I decided to recreate them at home, I was amazed at how straightforward the process was. This recipe creates donut holes with a tender, cake-like texture that's completely different from yeast donuts but equally delicious. The dough comes together quickly—just mix your dry ingredients, combine them with the wet ingredients, and you're ready to fry. What makes these special is the coating: a simple blend of cinnamon and sugar that transforms these little spheres into something magical. The moment they hit the hot oil, they puff up beautifully, developing that gorgeous golden-brown exterior. Rolling them in cinnamon sugar while they're still warm creates a coating that's both crunchy and sweet. Every bite delivers that perfect contrast between the crispy exterior and the soft, pillowy center.
Why I love this recipe
I love this recipe because it brings pure joy with minimal effort. There's something incredibly satisfying about making donuts at home, and these donut holes are the perfect introduction to homemade fried dough without the complexity of shaping traditional donuts. The recipe is forgiving—even if you're new to frying, you'll get great results. I appreciate that you can customize the coating too; sometimes I add a pinch of cardamom or use brown sugar for a deeper flavor. What really gets me is the texture: that crispy, sugar-crusted exterior giving way to a fluffy, slightly sweet interior. They're perfect for sharing, but I won't judge if you keep them all to yourself. These donut holes also freeze beautifully, so I often make a big batch and save some for later. Whenever I need a quick dessert or want to surprise someone with a homemade treat, this recipe never disappoints.
What You Need From Your Kitchen
- All-purpose flour: Forms the base structure of the donut holes; measure by spooning into cup and leveling off
- Eggs: Bind the ingredients together and add richness; use room temperature eggs for better incorporation
- Whole milk: Adds moisture and creates a tender crumb; can substitute with buttermilk for tangier flavor
- Melted butter: Provides richness and helps create a soft texture; make sure it's cooled slightly before adding
- Vegetable oil: Used for frying; choose a neutral oil with high smoke point like canola or vegetable oil
- Ground cinnamon: Creates the signature coating; use fresh cinnamon for best flavor
- Ground nutmeg: Adds warm, aromatic depth to the dough
Let's Make These Together
- Prepare your ingredients
- Start by gathering all your ingredients and measuring them out. This makes the process smoother and ensures you don't forget anything. Melt your butter and let it cool slightly while you prepare the dry ingredients. Having everything ready before you start mixing will make the whole process much easier.
- Mix the dough
- Combine all your dry ingredients in one bowl and wet ingredients in another. When you bring them together, mix gently and stop as soon as you don't see any more flour streaks. The batter should be slightly thick and scoopable, not thin like pancake batter. Overmixing develops gluten, which makes the donut holes tough instead of tender.
- Fry to perfection
- Heat your oil to exactly 350°F—this is crucial for donut holes that are cooked through but not greasy. Drop small portions of batter into the oil, leaving space between each one so they can expand. Watch them carefully and turn them frequently to ensure even browning. They should take about 2-3 minutes total to cook through.
- Coat while warm
- This is the magic moment! As soon as the donut holes are cool enough to handle but still warm, roll them in that cinnamon sugar mixture. The warmth helps the sugar stick and creates that irresistible coating. Don't wait until they're completely cool, or the sugar won't adhere as well.
- Serve immediately
- These are best enjoyed right away while the exterior is still crispy and the interior is warm and fluffy. Pile them on a plate, grab a cup of coffee, and enjoy the fruits of your labor. If you must store them, keep them in an airtight container at room temperature.
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Switch Things Up
I first made these donut holes on a lazy Sunday morning when I was craving something sweet but didn't want to leave the house. I had all the ingredients in my pantry, and within 35 minutes, my kitchen smelled like a bakery. The trick I learned was to make sure your oil temperature stays consistent—around 350°F—so they cook evenly and don't absorb too much oil. I also discovered that coating them while they're still warm makes the cinnamon sugar stick beautifully. Now, whenever friends come over, they specifically request these little bites of heaven. I've even started making double batches because they vanish so quickly.
Perfect Pairings
These cinnamon sugar donut holes pair beautifully with a hot cup of coffee or a cold glass of milk. For a more indulgent experience, serve them alongside hot chocolate topped with whipped cream. They also make an excellent companion to vanilla ice cream or fresh berries. If you're serving them for brunch, consider pairing them with scrambled eggs and crispy bacon for a sweet and savory contrast. For a fall-inspired spread, serve them with apple cider or a pumpkin spice latte.
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Frequently Asked Questions
- → Can I bake these instead of frying them?
While these are traditionally fried, you can bake them at 375°F for 10-12 minutes. However, they won't have the same crispy exterior and rich flavor that frying provides. If baking, brush them with melted butter before coating in cinnamon sugar.
- → Why are my donut holes greasy?
This usually happens when the oil temperature is too low. If the oil isn't hot enough (below 340°F), the donut holes absorb more oil as they cook. Always use a thermometer and maintain the temperature around 350°F for best results.
- → Can I make the batter ahead of time?
It's best to fry the donut holes immediately after mixing the batter. The baking powder starts working as soon as it's mixed with liquid, so letting the batter sit will result in less fluffy donut holes. However, you can prep your dry and wet ingredients separately and combine them when ready to fry.
- → How do I store leftover donut holes?
Store cooled donut holes in an airtight container at room temperature for up to 2 days. They'll lose some crispiness, but you can refresh them in a 300°F oven for 3-5 minutes. For longer storage, freeze them for up to 1 month and thaw at room temperature.
- → Can I use different coatings?
Absolutely! Try powdered sugar, chocolate glaze, maple glaze, or a mix of cinnamon and brown sugar. You can also experiment with adding cocoa powder to the batter for chocolate donut holes, or lemon zest for a citrus twist.
- → What's the best oil for frying?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil or butter, as they have lower smoke points and can burn at frying temperatures. You'll need enough oil to submerge the donut holes at least halfway.
Conclusion
These cinnamon sugar donut holes are everything you want in a sweet treat—crispy on the outside, fluffy on the inside, and coated in the most irresistible cinnamon sugar blend. They're surprisingly simple to make and don't require any special donut-making equipment. Whether you're serving them for breakfast, as a dessert, or as a party snack, they disappear fast. The best part is enjoying them warm, right after coating them in that fragrant cinnamon sugar mixture.