The Breakfast Bite That Never Survives the Pan
There is a rule in my kitchen now: I never make a single batch of these cinnamon-sugar mini donut holes. Not because they keep well or because the recipe demands it — they do not, and it does not — but because a single batch has never once survived long enough to reach the table. The first time I made them, I turned to grab the coffee pot and found my husband at the stove with cinnamon sugar on his shirt, unrepentant. These days I make a double batch and accept the bowl will be empty before the kettle boils.
What I love most, besides the obvious, is how gloriously uncomplicated it is. No yeast, no proofing, no waiting around. You whisk a few pantry staples together, roll little balls of dough, and drop them into hot oil for about two minutes. They puff up golden and airy, then get rolled — while still warm — in cinnamon sugar that clings to every curve. The result is that perfect contrast: a crackly, sweet-spiced crust giving way to a soft, vanilla-flecked centre. A fairground and a bakery in one bite.
Why You’ll Love This Recipe
- Ready in about 20 minutes. From mixing bowl to serving bowl in less time than a drive-thru run.
- No yeast, no waiting. Baking powder does all the lifting, so there is no proofing.
- That irresistible texture. Crackly cinnamon-sugar outside, impossibly soft inside — the contrast is everything.
- Pure pantry simplicity. Flour, sugar, cinnamon, milk, butter, vanilla — nothing you do not already have.
- Built for a crowd. They pile beautifully into a bowl and vanish faster than you think.
Ingredients
Makes about 30 mini donut holes
For the dough:
- 250g plain flour
- 100g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Half a teaspoon salt
- 160ml whole milk
- 50g butter, melted
- 2 teaspoons vanilla extract
- Vegetable oil, for frying
For the cinnamon-sugar coating:
- 120g granulated sugar
- 1 tablespoon ground cinnamon
- 50g butter, melted, for brushing
Instructions
- Step 1 — Mix the dry ingredients. In a large bowl, whisk together the flour, caster sugar, baking powder, cinnamon and salt until evenly combined.
- Step 2 — Whisk the wet ingredients. In a jug, whisk the milk, melted butter and vanilla extract until smooth. The butter should be just melted, not hot.
- Step 3 — Bring the dough together. Pour the wet mixture into the dry and stir gently until a soft, slightly sticky dough forms. Do not overmix — a few lumps are fine and keep them tender.
- Step 4 — Set up the coating. Combine the granulated sugar and cinnamon in a shallow bowl. Set a wire rack over a baking tray next to it, and have the extra melted butter ready.
- Step 5 — Heat the oil. Pour vegetable oil into a deep, heavy pan to a depth of about 5cm and heat to 175C (350F). A bread cube should sizzle and turn golden in about a minute.
- Step 6 — Shape and fry. With lightly floured hands, roll the dough into balls about the size of a walnut. Fry in small batches for 1 and a half to 2 minutes, turning once, until deeply golden. Do not crowd the pan — they need room to puff.
- Step 7 — Drain and brush. Lift out with a slotted spoon, drain briefly, then brush each one with melted butter while still hot.
- Step 8 — Roll in cinnamon sugar. Toss the warm donut holes in the cinnamon sugar until generously coated, then pile into a rustic bowl and serve immediately.
Tips for Success
- Keep the oil at a steady 175C — too cool and the donut holes soak up grease, too hot and they brown before the centres cook through.
- Fry in batches of six to eight; crowding the pan drops the temperature and gives heavy, oily results.
- Brush with butter and roll in the coating while they are still hot. Once they cool, the sugar simply will not stick.
- If the dough is too sticky to roll, chill it for 10 minutes — it firms up without changing the texture.
- Leftover cinnamon sugar keeps in a jar for weeks and is wonderful on toast, oatmeal or fresh berries.
Serving Ideas
- Piled high in a rustic bowl for weekend brunch, alongside hot coffee and fresh fruit.
- As a party snack in little paper cups — they disappear in seconds.
- Warm with a scoop of vanilla ice cream for a five-minute dessert that tastes like a funfair.
- Tucked into lunchboxes as a sweet surprise (if any survive the morning, that is).
FAQs
Can I bake these instead of frying?
You can. Roll the balls, brush with melted butter and bake at 180C (350F) for 10 to 12 minutes until golden, then brush again and roll in cinnamon sugar. A touch less airy, still delicious — and no hot oil to deal with.
Why did my donut holes turn out dense?
Usually overmixing, which develops the gluten and makes them tough. Stir only until the flour disappears and handle the dough as little as possible.
Can I make the dough ahead?
Yes — cover and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes first so ice-cold dough does not drop the oil temperature.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days. Warm for 5 minutes at 160C to revive the crust before serving.
Can I flavour the sugar coating differently?
Absolutely. Add a pinch of nutmeg or cardamom to the sugar, or swap half the sugar for cocoa for a chocolate-spice version. Vanilla sugar is lovely too.
