Cinnamon Sugar Donut Holes with Chocolate (Printable)
Soft, fluffy donut holes coated in cinnamon sugar and served with a rich chocolate dipping sauce.
# What You Need:
→ Donut Holes
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
10 - Vegetable oil for frying
→ Cinnamon Sugar Coating
11 - 1/2 cup granulated sugar
12 - 2 teaspoons ground cinnamon
→ Chocolate Dip
13 - 3.5 ounces bittersweet chocolate, chopped
14 - 1/2 cup heavy cream
15 - 1 tablespoon unsalted butter
# Directions:
01 - In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and ground cinnamon until evenly combined.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet ingredient mixture into the dry ingredients and fold together until just combined, being careful not to overmix.
04 - Heat 2 inches of vegetable oil in a deep saucepan to 350°F, monitoring the temperature with a thermometer.
05 - Using a small cookie scoop or two spoons, carefully drop tablespoon-sized balls of batter into the hot oil. Fry in batches, gently turning occasionally, until golden brown and fully cooked through, approximately 2 to 3 minutes per batch.
06 - Remove the fried donut holes using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
07 - While the donut holes are still warm, roll them in the cinnamon sugar mixture until completely and evenly coated on all sides.
08 - Place chopped bittersweet chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate and butter. Allow to sit undisturbed for 1 minute, then stir until smooth and glossy.
09 - Arrange warm cinnamon sugar-coated donut holes on a serving platter and present with the warm chocolate dipping sauce on the side.
# Expert Tips:
01 -
- The batter comes together in minutes with pantry staples, making these perfect for those spontaneous sweet tooth emergencies that seem to strike at 9pm on a Sunday.
- The contrast between the warm, fluffy interior and the slightly crunchy cinnamon-sugar coating creates that perfect bite that has everyone reaching for just one more.
02 -
- The oil temperature is absolutely crucial - too low (under 340°F) and your donut holes will absorb oil like sponges, too high (over 360°F) and theyll burn outside while staying raw inside.
- Dont skip the brief draining on paper towels before rolling in cinnamon sugar - about 15 seconds is perfect, allowing excess oil to be absorbed while keeping them warm enough for the coating to adhere.
03 -
- For the most tender donut holes, handle the batter as little as possible after combining wet and dry ingredients - I count to 15 while stirring and then stop, even if it looks slightly undermixed.
- A cookie scoop with a release mechanism creates perfectly uniform donut holes and keeps your hands clean while dropping batter into hot oil.