Cinnamon Sugar Doughnut Holes

cinnamon sugar doughnut ballsHappy National Doughnut Day!!

Now have a doughnut. Now have these doughnuts.

Like most of the world I get positively giddy over a really really good doughnut and really sad over a bad one and yes there is such thing as bad doughnut.

I love a good yeast doughnut but as I’ve gotten older I’ve started to appreciate the beauty of the cake doughnut. They are simple to make and just as addictive as the ones made with yeast. Not sure when it happened but I’m totally embracing it.

These doughnuts were not the original plan but as we know life rarely goes the way you plan. This can especially be the case in the kitchen but the fun part is sometimes a “Fail” in the kitchen can lead to something even better.

These sweet cinnamon sugar doughnut balls are so good. They are sweet and crunchy on the outside and soft and fluffy on the inside. They are rolled in a sugar syrup and then in cinnamon sugar.

Sugar syrup

½ cup granulated sugar

½ cup water

Cinnamon sugar

½ cup granulated sugar

2 tablespoons cinnamon


(recipe adapted from

2 ¼ cups all purpose flour

1 tablespoon baking power

½ teaspoon baking soda

¼ teaspoon cinnamon

Pinch nutmeg

1 teaspoons salt

½ cup granulated sugar

2 tablespoons butter, melted and cooled

1 egg

½ cup buttermilk

1 teaspoon vanilla extract

Vegetable oil for frying

In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. Mix in melted butter until mixture is crumbly. Stir in buttermilk, egg and vanilla. Mixture will be sticky but firm. Chill in refrigerator for 30 minutes.

For sugar syrup: In small saucepan combine sugar and water over medium heat and stir until mixture is heated and sugar is completely dissolved. Set aside to cool.

For cinnamon sugar: in small bowl combine sugar and cinnamon and stir until mixture is well combined.

I used a small ice cream and wet hands to scoop the dough and roll it into balls and place them on a parchment paper lined sheet pan.

In large heavy bottomed pot pour oil (about 3 cups) and heat until 360 degrees. Once the oil is hot enough drop a few of the doughnut holes in at a time. Fry for about 2 to 2 ½ minutes making sure to flip them halfway through.  Once the doughnut holes are done transfer to a paper towel lined baking sheet and let them drain.

Once they have drained but are still slightly warm roll each doughnut hole in the sugar syrup draining off any excess syrup then coat  in the cinnamon sugar mixture making sure it’s completely coated .

Let the doughnut holes cool completely then enjoy!

Makes about 3 dozen holes.


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