Cinnamon Sugar Donut Holes Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the donut holes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and richness to the dough.

Egg: Binds the ingredients together and adds structure.

Butter: Adds flavor and richness to the dough.

Sugar: Used for coating, adds sweetness and a crunchy texture.

Cinnamon: Combined with sugar for coating, adds a warm, spicy flavor.

Vegetable oil: Used for frying, ensures the donut holes cook evenly and become crispy.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough donut holes. Stir just until the ingredients are combined to ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the donut holes denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor similar to cinnamon, though it is more potent, so use less.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a good alternative for frying.

• Allow the donut holes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the donut holes in an airtight container. Line the container with a paper towel to absorb any excess oil.
• Store the container at room temperature if you plan to consume the donut holes within 2 days. For longer storage, refrigerate them.
• To freeze, arrange the donut holes in a single layer on a baking sheet. This prevents them from sticking together.
• Once frozen, transfer the donut holes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the donut holes in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps restore their crispy exterior.
• Alternatively, you can microwave the donut holes for 10-15 seconds, though they may not be as crisp.
• For an extra touch, roll the reheated donut holes in a fresh cinnamon sugar mixture before serving.

• Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy on the outside.

• Use a microwave-safe plate and arrange the donut holes in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 15-20 seconds, checking frequently to avoid overheating.

• For a quick stovetop method, heat a non-stick skillet over low heat. Place the donut holes in the skillet and cover with a lid. Warm them for about 2-3 minutes, turning occasionally to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the donut holes in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through to ensure they heat evenly.

• For a toaster oven, preheat to 350°F (175°C). Place the donut holes on a small baking tray and heat for 5-7 minutes until they are warm and slightly crispy.

• Mixing bowl: Used to combine the dry ingredients like flour, baking powder, and salt.

• Mixing bowl: Used to mix the wet ingredients such as milk, beaten egg, and melted butter.

• Whisk: Helps in beating the egg and mixing the wet ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and cinnamon.

• Frying pan: Used to heat the oil and fry the donut holes.

• Slotted spoon: Handy for removing the donut holes from the hot oil and allowing excess oil to drain.

• Paper towels: Placed on a plate to drain the fried donut holes and absorb excess oil.

• Plate: Used to hold the paper towels and the fried donut holes.

• Small bowl: Used to mix the cinnamon and sugar for coating the donut holes.

• Spoon: Used to drop spoonfuls of batter into the hot oil.

Prepare ingredients ahead: Measure and mix dry ingredients and wet ingredients separately the night before to save time.

Use a cookie scoop: For even-sized donut holes, use a cookie scoop to drop the batter into the hot oil.

Preheat oil: Start heating the vegetable oil while you mix the batter to ensure it's ready when you are.

Cinnamon sugar mix: Prepare the cinnamon sugar mixture in advance and store it in an airtight container.

Drain efficiently: Use a cooling rack over paper towels to drain excess oil quickly and keep the donut holes crispy.