Cinnamon Sugar Donut Holes with Chocolate

The kitchen window was fogging up as I dropped the first batch of donut holes into the bubbling oil, the scent of cinnamon and vanilla filling every corner of the house. My daughter peeked around the corner with wide eyes, drawn by the promise of something sweet. These cinnamon sugar donut holes began as a rainy Saturday experiment but quickly became our unofficial weekend tradition, especially when I added the chocolate dipping sauce that turns them from simple treats into something borderline magical.

Last winter when my sisters family visited during that terrible snowstorm, we lost power for hours. I fired up the gas stove and made these donut holes by flashlight, frying them in batches while we huddled in the kitchen. The kids dipped them in chocolate sauce and declared it the best blackout ever, their faces illuminated by candlelight and dusted with cinnamon sugar.

Ingredients

• All-purpose flour: The foundation of our donut holes, providing that perfect cake-like structure without being too heavy.
• Whole milk: After trying reduced-fat milk once with disappointing results, I learned that the fat content in whole milk creates that tender, melt-in-your-mouth interior.
• Ground cinnamon: The warm, aromatic flavor that makes these irresistible, especially when paired with sugar for that classic coating.
• Bittersweet chocolate: Creates a dipping sauce with depth rather than just sweetness, allowing the cinnamon-sugar coating to shine.

Instructions

Mix your dry ingredients first:

Whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined. This ensures the leavening agent gets distributed evenly.

Combine wet ingredients separately:

In another bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and unified. The mixture should look slightly frothy.

Create your batter:

Pour the wet ingredients into the dry and mix just until no flour streaks remain. You want to see a few small lumps - a slightly shaggy batter makes for tender donut holes.

Prepare for frying:

Heat your oil to exactly 350°F - I use a candy thermometer clipped to the side of my pan. Too cool and theyll be greasy, too hot and theyll brown before cooking through.

Shape and fry:

Drop small, rounded tablespoons of batter into the hot oil, working in batches of 5-6 so they have room to float and expand. Watch as they transform from pale dough balls to golden-brown treasures.

Roll while warm:

After draining briefly on paper towels, immediately roll the donut holes in the cinnamon-sugar mixture. The residual heat and slight moisture helps the coating stick beautifully.

Make the chocolate dip:

Pour hot cream over your chopped chocolate and butter, letting it sit briefly before stirring into glossy perfection. The sauce should coat the back of a spoon but still flow freely.

Save

My neighbor Katie stopped by unexpectedly one afternoon while I was making these, drawn by what she called the carnival smell wafting down the street. We ended up sitting at the kitchen counter, dipping warm donut holes into chocolate sauce and sharing stories about our grandmothers cooking, both discovering we had similar childhood memories of homemade donuts. Sometimes the best conversations happen over the simplest foods.

Perfect Your Chocolate Dip

After much experimentation, Ive found that the ideal chocolate dip has a 2:1 ratio of heavy cream to chocolate by volume. The tablespoon of butter might seem insignificant, but it creates a glossy sheen and helps the sauce maintain the perfect dippable consistency even as it cools slightly. If your sauce thickens too much while standing, simply place the bowl over warm water and stir gently.

Make-Ahead Options

While these donut holes truly shine when freshly made, you can prepare the batter up to 2 hours ahead and keep it covered in the refrigerator. The chocolate sauce can be made a day in advance and gently reheated in the microwave in 15-second intervals, stirring between each until just warm and fluid. I discovered this time-saving approach when hosting brunch and wanted to minimize last-minute cooking stress.

Serving Suggestions

These little bites of joy create an instant party atmosphere, especially when served on a large platter with the chocolate dip in a bowl at the center. My family loves creating a weekend morning spread with these donut holes alongside fresh fruit and coffee, turning ordinary mornings into something special.

• For kids birthday parties, serve them on skewers with strawberries for an easy-to-grab treat that looks festive.
• Double the batch for gatherings - they disappear faster than you can imagine and are significantly less expensive than bakery alternatives.
• Keep the oil temperature steady by frying smaller batches rather than crowding the pan, which ensures even cooking and that perfect golden color.

Save

The beauty of these cinnamon sugar donut holes isnt just in their warm, spiced sweetness or the rich chocolate sauce, but in how they bring people together, creating little moments of joy around the kitchen counter. Enjoy them while theyre warm, and dont worry about counting - its impossible to eat just one.

Recipe FAQs

→ Can I make the batter ahead of time?

It's best to fry the donut holes shortly after mixing the batter. Baking powder starts activating immediately, so the batter will be fluffier when used fresh. You can prepare ingredients in advance and mix just before frying.

→ What oil temperature is best for frying?

Maintain the oil at 350°F (175°C) for optimal results. If the oil is too cool, the donut holes will absorb excess oil and become greasy. Too hot, and they'll brown outside before cooking through. Use a reliable thermometer to monitor temperature.

→ How do I prevent the donut holes from being greasy?

Drain fried donut holes immediately on paper towels to absorb excess oil. Ensure the oil reaches the proper temperature before frying, as oil that's too cool produces greasy results. Avoid overcrowding the pan, which lowers oil temperature.

→ Can I prepare the chocolate dip in advance?

Yes, make the chocolate dip up to 2 hours ahead. Store it at room temperature in a heatproof bowl covered with plastic wrap. Gently reheat over low heat or a double boiler before serving if it becomes too thick.

→ How should I store leftover donut holes?

Store cooled donut holes in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 3-5 minutes to restore softness. For longer storage, freeze them in a freezer-safe container for up to 1 month.

→ What's the best way to get even coating with cinnamon sugar?

Roll warm donut holes in the cinnamon-sugar mixture immediately after removing from oil. The residual heat helps the mixture adhere better. Toss gently in batches to ensure even coating without breaking the delicate pastries.