Easy Cinnamon-Sugar Donut Holes Recipe
These light and fluffy cinnamon-sugar donuts are made from a quick choux pastry dough, perfect for satisfying your craving for fresh donuts without waiting for yeast to rise. This easy recipe produces about 45 bite-sized donut holes that are golden, crisp, and rolled in cinnamon sugar for a sweet finish.
Ingredients
- ½ cup water
- ½ cup whole milk
- ½ cup 1 stick unsalted butter
- ½ cup plus 1 teaspoon granulated sugar divided
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
- 1 teaspoon ground cinnamon
- Peanut or vegetable oil for frying
Instructions
- Combine Ingredients: In a medium saucepan, combine the water, milk, butter, 1 teaspoon of sugar, and the salt. Heat the mixture over medium heat, stirring occasionally, until it begins to boil. Once boiling, remove the pan from the heat.
- Incorporate the Flour: Stir in the flour using a wooden spoon until it forms a thick, smooth dough. Mix until no dry flour remains, and the dough pulls away from the sides of the pan.
- Cook the Dough: Place the pan back over medium heat and stir the dough constantly for 1½ to 2 minutes. This step helps reduce excess moisture and ensures the flour is cooked. The dough should be smooth and leave a thin film on the bottom of the pan.
- Cool and Beat the Dough: Transfer the dough to the bowl of a stand mixer fitted with a whisk attachment, or use a large mixing bowl and a hand mixer. Beat the dough on medium speed for about 1 minute to cool it slightly. Add the eggs one at a time, beating thoroughly after each addition. Once all the eggs are added, continue beating until the dough is smooth and forms a ribbon-like consistency when lifted. Set aside.
- Prepare Cinnamon Sugar: In a separate bowl, mix the remaining ½ cup of sugar with the ground cinnamon. Line a large plate with paper towels to use for draining the donuts after frying.
- Heat the Oil: In a deep pot or Dutch oven, pour about 1½ inches of oil and heat it to 375°F. To check the temperature, use a clip-on thermometer for accuracy.
- Fry the Donuts: Using a teaspoon or small scoop, carefully drop spoonfuls of dough into the hot oil. Avoid overcrowding the pot to maintain the oil temperature. Fry each batch for about 4 minutes, flipping the donuts halfway through to ensure even browning. Once golden, use a slotted spoon to transfer the donuts to the paper towel-lined plate to drain excess oil.
- Coat with Cinnamon Sugar: While the donuts are still warm, roll them in the cinnamon-sugar mixture until evenly coated. Repeat the process with the remaining dough.
- Serve and Enjoy: Transfer the coated donut holes to a serving dish and enjoy them fresh and warm, or allow them to cool to room temperature before serving.
Notes
- Use a thermometer to ensure the oil temperature stays consistent. If the oil is too hot, the donuts will brown too quickly and remain raw in the center; if too cool, they may absorb excess oil and become greasy.
- Work in small batches to avoid lowering the oil temperature, which can lead to uneven cooking.
- These donuts are best served immediately for optimal texture and flavor. If you have leftovers, store them in an airtight container and reheat briefly in an oven or air fryer to restore crispness.
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