Best Cinnamon Doughnut Holes Recipes

Cinnamon Doughnut Holes image

Provided by Nancy Ann

Categories Breads

Time 20m

Yield 24 doughnut holes

Number Of Ingredients 6

Steps:

Combine pancake mix, sugar, vanilla and milk, stirring until blended.
Drop rounded half-teaspoons into hot fat, frying 4-6 balls at a time.
Fry until brown and drain on paper towels.
Roll warm doughnut balls in mixture of sugar and cinnamon.
For large amounts, mix and fry consecutive batches.
DO NOT DOUBLE THE RECIPE: The longer the batter stands, the more leavening power it loses.

Nutrition Facts : Calories 36.6, Fat 1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 66.4, Carbohydrate 6.2, Fiber 0.2, Sugar 3.3, Protein 0.6

Charlie's Cinnamon Doughnut Holes image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 30 doughnuts

Number Of Ingredients 9

4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup instant mashed potatoes
1 1/2 cups sugar
1/2 teaspoon salt
3 large eggs plus 1 egg white
2 tablespoons ground cinnamon
Vegetable oil, for frying

Steps:

Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.
Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour.
Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.