Cinnamon Sugar Donut Holes (Printable Version)
Soft, fluffy donut holes rolled in cinnamon sugar with a rich chocolate dipping sauce. An irresistible treat perfect for sharing.
# What You Need:
→ Donut Holes
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp vanilla extract
10 - Vegetable oil for frying
→ Cinnamon Sugar Coating
11 - 1/2 cup granulated sugar
12 - 2 tsp ground cinnamon
→ Chocolate Dip
13 - 3.5 oz bittersweet chocolate, chopped
14 - 1/2 cup heavy cream
15 - 1 tbsp unsalted butter
# How to Make It:
01 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly distributed.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until fully combined.
03 - Pour wet ingredients into the dry mixture and stir until just combined, being careful not to overmix as this will result in dense donut holes.
04 - Pour 2 inches of vegetable oil into a deep saucepan and heat to 350°F, using a thermometer to ensure accurate temperature.
05 - Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of batter into the hot oil in batches. Fry for 2 to 3 minutes per batch, turning occasionally, until golden brown and cooked through. Avoid crowding the pan.
06 - Remove fried donut holes with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
07 - While still warm, roll each donut hole in the cinnamon sugar mixture, coating evenly on all sides.
08 - Place chopped bittersweet chocolate and butter in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate and butter. Allow to sit for 1 minute, then stir until smooth and glossy.
09 - Transfer warm cinnamon sugar-coated donut holes to a serving plate and accompany with the prepared chocolate dip.
# Expert Advice:
01 -
- The contrast between the crisp exterior and cloud-like interior creates a texture that store-bought donut holes can never match.
- These little beauties come together with basic pantry ingredients, saving you from that last-minute bakery run when company drops by unexpectedly.
02 -
- Never overcrowd the frying oil, as it drops the temperature dramatically and results in greasy, undercooked centers.
- The donut batter should be thick enough to hold its shape when scooped, but still soft enough to fall easily from the spoon – if it's too thick, add a splash more milk.
03 -
- The donut holes will continue cooking slightly after removal from oil, so take them out when they're a shade lighter than your desired final color.
- Adding a tablespoon of corn syrup to the chocolate dip creates an extra glossy finish that stays smooth even after cooling.