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Cinnamon Sugar Doughnut Holes Front View

Cinnamon Sugar Doughnut Holes

Bite sized doughnuts covered in a crunchy cinnamon sugar topping
Print Recipe Pin Recipe
Total Time 3 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 60 Doughnut Holes

Equipment

  • 1 inch round biscuit cutter
  • Stand mixer
  • Dutch Oven or Fryer

Ingredients
  

For the Doughnuts

  • 1¼ cups Warm milk
  • 2 ¼ tsp Dry Yeast equivalent to one envelope
  • 2 Large Eggs
  • 8 Tbsp Butter melted
  • 1/4 cup Granulated Sugar
  • 1 tsp Salt
  • 4½ cups All-purpose Flour
  • 64 oz Neutral Oil Like Canola or Vegetable Oil

For the Cinnamon Sugar Coating

  • 1 cup Granulated Sugar
  • 1.5 Tablespoons Ground Cinnamon

Instructions
 

  • In a small bowl, mix together the yeast and warm milk.
  • Let rest until frothy, about 5-10 minutes.
  • While the yeast is resting, in the bowl of a stand mixer fitted with a dough hook, mix together the eggs, melted butter, and sugar, until well incorporated.
  • Add the frothy milk and yeast mixture to the mixer bowl, and mix until well incorporated.
  • Add the flour to the bowl, and top with the salt. Mix until well incorporated. Then continue to let the mixer knead for an additional 5 minutes on low speed.
  • Remove the dough from mixing bowl, and grease the mixing bowl with some of the oil. Return the dough to the bowl and cover. Allow the dough to rise in a warm area for an hour.
  • After an hour has elapsed, remove the dough from the bowl and punch it down.
  • Roll the dough out to a 1/4 inch thickness.
  • Using the 1 inch cutter, cut as many circles from the initial roll of the dough as possible. The more you re-roll it the tougher the dough will become.
  • Let the cut circles of dough rise again for another 50 minutes to an hour, covered in a warm place.
  • The last twenty minutes that the dough is rising, heat the oil in a dutch oven or fryer until it reaches 375°F.
  • Line plates or cooling racks with paper towel to absorb the grease of the fried doughnuts, and set aside.
  • Mix together the cinnamon and sugar and put into a plastic or paper bag. Set aside.
  • Fry the dough in batches, taking care not to overcrowd the frying oil. About 1 minute on one side, flip, and one minute on the other side.
  • Move each cooked batch to the paper towels.
  • When all doughnuts have been cooked. Place in the bag of cinnamon sugar in batches, and shake to coat.
  • Remove the coated doughnuts from the bag and serve while warm.
Keyword Cinnamon Sugar, Doughnut Holes, Doughnuts