Can I use whole wheat flour for the donut holes?

Absolutely! Whole wheat flour can be used as a healthier alternative to all-purpose flour. However, keep in mind that it may alter the texture slightly, making them denser. For the fluffiest result, you might want to do a 50/50 mix with all-purpose flour.

What can I use instead of buttermilk?

If you find yourself without buttermilk, you can easily create a substitute. Just mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1/2 cup and let it sit for about 5-10 minutes. This will give you the acidity needed for the recipe.

Can I bake these instead of frying?

Yes! If you prefer to bake your donut holes, preheat your oven to 350°F (175°C), grease a mini muffin pan, and fill each cup with the batter. Bake for around 10-12 minutes or until golden brown. While they won’t have the same texture as fried, they will still taste delightful!

How do I store leftover donut holes?

Store leftover donut holes in an airtight container at room temperature for up to 2 days. For longer storage, you might consider freezing them. Let them cool completely, then place in a freezer bag, where they can last up to a month! Just warm them in the oven when ready to enjoy.

Can I add fillings to the donut holes?

Of course! You can incorporate fillings such as chocolate chips, fruit preserves, or even cream cheese. Just fill the dough with your chosen filling before frying, and be careful to seal the edges well to prevent leaks during the cooking process.

Cinnamon Sugar Donut Holes – The Perfect Comfort Dessert!

Ingredients

Scale

1 cup All-purpose flour
1/4 cup Granulated sugar
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/2 cup Buttermilk
1 Large egg
2 tablespoons Unsalted butter, melted
1/4 cup Granulated sugar (for tossing)
1 teaspoon Ground cinnamon (for tossing)

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Instructions

Preheat the oil in a deep fryer or a cast-iron pot to 350°F (175°C).
In a large mixing bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, baking soda, salt, and ground cinnamon until combined.
In a separate bowl, mix together the buttermilk, egg, and melted butter. Fold the wet and dry ingredients together until no flour is visible.
Drop spoonfuls of the batter gently into the hot oil and fry until golden brown, about 2-3 minutes per batch.
Remove with a slotted spoon and drain on paper towels. While warm, toss in a cinnamon-sugar mixture.

Notes

Store leftover donut holes in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.

Author: Robert Thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 12g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg