Easy Cinnamon Sugar Donut Holes Recipe Ready in Minutes
These cinnamon sugar donut holes are soft, fluffy, and coated in sweet cinnamon sugar for the perfect bite. 🍩✨
Servings 4
Ingredients
Donuts
- 250 g all-purpose flour 2 cups
- 12 g baking powder 1 tbsp
- 15 g baking soda 1 tbsp
- 2.5 g salt ½ tsp
- 2.5 g ground cinnamon 1 tsp
- 0.5 g ground nutmeg ¼ tsp
- 240 g buttermilk 1 cup
- 1 large egg
- 200 g granulated sugar 1 cup
- 10 ml vanilla extract 2 tsp
- 57 g unsalted butter melted (4 tbsp)
Cinnamon Sugar Coating, Powdered Sugar
- 360 to 600 g powdered sugar 3 to 5 cups
- 5 to 7.5 g ground cinnamon 2 to 3 tsp, about ½ tsp per cup of powdered sugar
Cinnamon Sugar Coating, Granulated Sugar
- 600 g granulated sugar 3 cups
- 8 to 16 g ground cinnamon 1 to 2 tbsp
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly combined. Set the bowl aside while you prepare the wet ingredients.
- In a separate bowl, whisk the buttermilk, egg, sugar, vanilla extract, and melted butter until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Mix only until no dry streaks remain, as overmixing can make the donut holes less tender.
- Transfer the batter to a piping bag to make shaping quick and easy.
- Heat oil over medium-high heat until it reaches the proper frying temperature. Carefully pipe small portions of batter directly into the hot oil, snipping the end of the piping bag if needed. Fry the donut holes in batches, turning them occasionally so they cook evenly and develop a beautiful golden brown color on all sides.
- Once cooked, lift them out with a slotted spoon and place them in a single layer on paper towels. Let them rest for 2 to 3 minutes to absorb any excess oil before coating.
Cinnamon Sugar Coating
- In a small bowl, stir together the granulated sugar and cinnamon until evenly mixed. While the donut holes are still slightly warm, gently toss them in the cinnamon sugar until completely coated. If you prefer a sweeter finish, coat them in cinnamon mixed with powdered sugar instead.
Notes
- Pipe very small portions of batter into the oil, as the dough expands beautifully while frying. Smaller donut holes cook more evenly and stay wonderfully light inside.
- Avoid overcrowding the pan, as this lowers the oil temperature and can make the donut holes absorb too much oil.
- After frying, always let the donut holes cool in a single layer on paper towels. This simple step helps them stay crisp on the outside and prevents any oily taste.
- Allow them to cool for a few minutes before rolling them in the cinnamon coating. The slight warmth helps the sugar cling perfectly without becoming wet or clumpy.