Growing up, doughnuts were one of my favorite treats. They weren’t an everyday indulgence, but when the weekend rolled around or a chilly day called for a cozy snack, doughnuts were the perfect comfort food. It’s one of those nostalgic childhood memories that hits hard even today.
Now, as a parent, I love sharing those moments with my kids by making these Cinnamon and Sugar Doughnut Holes.
They’re irresistibly soft, warm, and coated in a delightful mix of cinnamon and sugar. Perfect for birthdays, weekend snacks, or just because—doughnuts are truly timeless!
Tips for the Best Doughnut Holes –
Ingredient Importance:
• Yeast: Gives the dough its airy and fluffy texture.
• Warm Milk: Helps activate the yeast and creates a tender dough.
• Oil: Adds richness and flavor. You can use melted butter too.
• Egg: Provides structure and makes the dough soft.
• Cinnamon Sugar Coating: The ultimate finishing touch that makes these doughnut holes addictive.
Frying Tips:
• Keep the oil temperature at 375°F (190°C) for even cooking. A thermometer is your best friend here.
• Don’t overcrowd the pot to ensure the doughnut holes fry evenly and don’t stick together.
Shape Matters:
• I used a double jigger because I didn’t have anything smaller. The size of the circle on the top of a double jigger for cocktails (1 oz / 30 ml side) typically ranges between 1.75 to 2 inches (4.4 to 5 cm) in diameter, depending on the specific design and brand. You can also use a small ice cream scoop, or doughnut hole cutter to achieve uniform sizes.
Here is a product from Amazon:
Stainless Steel Round Cookie Biscuit Cutter Set, 11 Circle Donut Doughnut Cutter
Soft Dough Is Key:
• Avoid over-kneading the dough—it should feel soft and slightly tacky, but not sticky.
Serving Suggestions
• Enjoy immediately for the best texture and flavor.
• Pair with hot chocolate, coffee, or milk for a cozy treat.
Storage Tips:
• Short-Term: Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.
• Reheating: Warm them in a 300°F (150°C) oven for a few minutes to restore their softness.
These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit.
Happy frying!
Sanna <3
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Recipe from my other blog:
Homestyle Doughnuts
Cinnamon and Sugar Doughnut Holes
These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit.
Ingredients
- For the Dough:
- 1 tsp active dry yeast (3 g)
- 2 tbsp sugar (25 g)
- 1 cup warm milk (240 ml)
- 3 cups all-purpose flour (360 g), plus 1/4 cup (30 g) for dusting
- 2 tsp salt (8 g)
- 1 egg, beaten
- 2 tablespoons oil (28 g)
- For the Coating:
- 1/2 cup granulated sugar (100 g)
- 2 tbsp cinnamon (12 g)
- For Frying:
- 4 cups vegetable oil, or enough to submerge the doughnuts
Directions
- Step 1 Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.
- Step 2 Prepare the Dough: In a large bowl, mix the flour and salt. Add the beaten egg, oil and the activated yeast mixture. Stir until combined.
- Step 3 Knead the Dough: If using a stand mixer: Knead with a dough hook on medium speed for 3–5 minutes until the dough is smooth and elastic. Or by hand: Knead on a lightly floured surface for 8–10 minutes until the dough is soft and smooth.
- Step 4 First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise at room temperature for 1 hour or until doubled in size.
- Step 5 Shape the Doughnut Holes: Transfer the dough to a lightly floured surface. Roll it out to about 1/2 inch (1.3 cm) thickness.
- Step 6 Use a small doughnut cutter or a round cookie cutter to cut out doughnut holes. Re-roll scraps as needed.
- Step 7 Heat the Oil: In a deep pot or skillet, heat the vegetable oil to 375°F (190°C).
- Step 8 Fry the Doughnut Holes: Carefully drop 5–6 doughnut holes at a time into the hot oil. Fry for 1–2 minutes, turning halfway through, until golden brown.
- Step 9 Remove with a slotted spoon and drain on a plate lined with paper towels.
- Step 10 Coat with Cinnamon Sugar: While still warm, roll the doughnut holes in the cinnamon-sugar mixture until fully coated.
Looks delish! Feels like old times, commenting on a blog of yours. Nice to catch up on what you’ve been up to.
Yess! I miss those days. Now we all switched to social media platforms so it doesn’t feel like anyone is reading. Thanks, A.<3