Donut Holes with Cinnamon and Sugar Recipe
Donut Holes with Cinnamon and Sugar Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 100
- Fat: 2 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Sodium: 10 mg
- Fiber: 10 g
- Protein: 2 g
- Cholesterol: 20 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Have you ever tried the crunchy doughnut hole treats at the stadiums? Well they can be made right at home and you can enjoy them freshly baked. They are crunchy, warm, delicious, and sweet and have the perfect cinnamon flavour. The recipe is a simple pate a choux base which is fried to a golden colour and then rolled in the sugar-cinnamon mixture.
Ingredients
- Milk: 600g (2%)
- Butter: 225g (Unsalted)
- Vanilla Extract: 1 tsp
- Salt: 5g (Kosher)
- Flour (All Purpose): 385g
- Eggs: 8
- Baking Powder: 1 tsp
- Baking Soda: 1⁄2 tsp
- Sugar (Granulated, White): 427g
- Cinnamon (Ground): 7g
Instructions
- Take a sauce pan and add butter, milk, vanilla and salt. Heat it on medium high and keep an on it so that the milk doesn’t boil over. Once the butter is completely melted and the milk comes to a boil, add flour and mix with a wooden spoon. A dough will form. Decrease the heat and let it cook for 2 more minutes and keep stirring.
- Transfer the dough to a mixing bowl. Add the eggs, one at a time and mix them thoroughly. Keep mixing till all the eggs are completely incorporated. The batter results in a choux paste. Let it stand for a few minutes and allow it to cool. Now add the baking soda and baking powder. The batter can be kept in the fridge for 3 days.
- In another bowl, add the sugar, ground cinnamon and a pinch of salt. Set this mixture on one side for dusting the doughnuts. Heat some oil in a heavy bottom sauce pan. Put the mixture in a pastry bag and create a half inch opening in it. Drop the batter a little at a time in the frying pan. Keep the pastry bag close to the pan while dropping the paste. Fry them in batches for around 4-5 minutes. They should be a golden brown color. The exterior will be crusty and the dough will be completely cooked.
- Take them out and let the oil drain for a minute. Then roll them in the sugar- cinnamon mixture and let them be coated evenly. Serve them hot.
 Butter: 225g (Unsalted) Vanilla Extract: 1 tsp Salt: 5g (Kosher) Flour (All Purpose): 385g Eggs: 8 Baking Powder: 1 tsp Baking Soda: 1⁄2 tsp Sugar (Granulated, White): 427g Cinnamon (Ground): 7g Instructions Take a sauce pan and add butter, milk, vanilla and salt. Heat it on medium high and keep an on it so that the milk doesn’t boil over. Once the butter is completely melted and the milk comes to a boil, add flour and mix with a wooden spoon. A dough will form. Decrease the heat and let it cook for 2 more minutes and keep stirring. Transfer the dough to a mixing bowl. Add the eggs, one at a time and mix them thoroughly. Keep mixing till all the eggs are completely incorporated. The batter results in a choux paste. Let it stand for a few minutes and allow it to cool. Now add the baking soda and baking powder. The batter can be kept in the fridge for 3 days. In another bowl, add the sugar, ground cinnamon and a pinch of salt. Set this mixture on one side for dusting the doughnuts. Heat some oil in a heavy bottom sauce pan. Put the mixture in a pastry bag and create a half inch opening in it. Drop the batter a little at a time in the frying pan. Keep the pastry bag close to the pan while dropping the paste. Fry them in batches for around 4-5 minutes. They should be a golden brown color. The exterior will be crusty and the dough will be completely cooked. Take them out and let the oil drain for a minute. Then roll them in the sugar- cinnamon mixture and let them be coated evenly. Serve them hot. 3.2.1284
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