Free Shipping for orders over $124

Crisp & Fluffy Cinnamon Donut Holes

Ingredients:

A couple of days ago, I posted on my Instagram account briefly explaining how you can go about turning my recipe for Oven-Baked Yeast Donuts into Crisp and Fluffy Donut Holes. What I failed to stress is the importance of not touching these donut holes after the 2nd rise. So how does one go about deep-frying them if you can’t touch them?

So, here’s the recipe and techique for making these deliciously sweet treats. It’s esentially the same recipe as my original Oven-Baked Yeast Donuts but adapted for deep-frying. Unlike cake batter donuts which are cakey and dense, deep fried yeast donuts are crisp on the outside; light, fluffy and airy in the middle. And once rolled in Cinnamon Sugar, I guarantee you that you won’t be able to keep your family from devouring these on the spot!

Crisp & Fluffy Cinnamon Donut Holes

Dough

  • 540 g
    (19oz) All-Purpose Flour
  • 12 g
    (2 teaspoons) Salt
  • 50 g
    (1/4 cup) Granulated Sugar
  • 7 g
    (2-1/4 teaspoons) Active Instant Yeast
  • 2
    Large Eggs, at Room Temperature
  • 57 g
    (4 tablespoons) Butter, Melted and Cooled
  • 255 ml
    (1 cup) Warm Water, Heated to 115oF
  • 15 ml
    (1 tablespoon) Vanilla Extract
  • Oil for Deep Frying
  • 150 g
    (3/4 cup) Granulated Sugar
  • 1 tbs
    powered Cinnamon
Directions:

Instructions

  1. In a mixing bowl of a stand mixer, fitted with a dough hook, add flour, salt, sugar and yeast.  Set aside.
  2. In another bowl, lightly beat eggs.  Add cooled melted butter, vanilla extract and warm water.  Beat to combine mixture.  Using a thermometer, take the temperature of egg mixture;  it should fall between 105oF and 115oF.  Add egg mixture to flour mixture.  Using a rubber spatula, stir to lightly combine.  (No need to mix well.  A couple of quick stirs is sufficient.  Mixture should look very lumpy and unincorporated.)  Let mixture sit for 5 to 7 minutes.
  3. Mix on low until all of the flour has been incorporated.  Run a spatula under the dough to make sure it is well mixed.  Increase mixer speed to medium high and knead dough for 7-8 minutes until dough is smooth and stretchy.  (Note:  dough will be very tacky and quite wet.   Do not add more flour.  Too much flour will toughen the dough and cause your donut to be heavy instead of light and fluffy.)
  4. Lightly oil a mixing bowl with canola oil.  Place the dough in the bowl and turn dough to coat.
  5. Cover the bowl with plastic wrap and place in a warm place (I prefer the oven set to 100oF) to proof until doubled.  Approximately 2 hours.
  6. Lightly oil several sheets of parchment paper. Using a pair of scissors, cut parchment paper up into 2-3″ squares for donut holes, or if making mini-donuts, cut 4″ squares. Set aside.
  7. Once dough has doubled in size, turn dough out onto a well-floured work surface and roll dough out to 1/2” thickness.
  8. Using a small round cutter dusted in flour (I use a piping nozzle), cut out the donut holes. *If you prefer to make mini-donuts, use a 1-1/2″ diameter cutter for the outside and a smaller cutter for the inside circle). Gather scraps of dough and reform into a ball. Roll out dough again and recut.
  9. Place cutout dough on the precut parchment squares and place on several cookie trays for easy transfer.
  10. Place a lightly oiled plastic wrap over the donuts and return them to a warm spot to rise for another 60 minutes.
  11. Make Cinnamon Sugar: Place Sugar and Cinnamon powder in a medium size bowl and whisk to combine. Set aside.
  12. Once donuts have doubled in size, heat oil in a deep fryer or heavy saucepan to 365 degrees F. To place donuts in the hot oil, craddle the parchment paper with your fingers, bring the donut as close as possible to the oil without burning your fingers, and gently slide the donut into the hot oil. Fry 3 to 4 donuts at a time. Donuts cook quickly. Once they are golden brown on one side, flip them over and cook the other side. Once both sides are golden brown, remove them from the hot oil with a pair of tongs.
  13. Drain hot donuts on paper towel. While warm, place several donuts into the Cinnamon Sugar mixture and shake bowl gently to cover donuts with sugar. Serve immediately.

Donut Holes are best eaten on the same day they are made. Any leftovers should be refreshed by microwaving them for 8 to 12 seconds before consuming.

Did you try making these Donut Holes? What did you think of them? Do share!

Until next time….. Love,

Tags:
About Me

Karen Gordon

Hello there! I’m Karen. I started this blog when our daughter embarked on her university journey. Originally, my intention was to curate a collection of my cherished recipes, with the goal of eventually passing them down to her. However, life has a way of unfolding unexpectedly.

Presently, I find myself authoring a nationally syndicated recipe column, published bi-weekly, while also designing unique gift boxes. During my free time, I continue to bake, sharing my delectable treats with loved ones. I sincerely hope that you’ll find delight in exploring my recipes.

If the act of gifting food brings you joy, I invite you to explore my thoughtfully designed treat boxes. They are meticulously created to enhance the unboxing experience of baked goods.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop

    Discover the Irresistible World of Boutique Cookies Boxes!

    SUBSCRIBE TO OUR NEWSLETTER