Cinnamon Sugared Donut Holes
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Recipe Yield | 7.06 oz |
Number of Servings | 10 |
Serving Size | 0.71 oz |
Ingredients
8.83 oz
All-Purpose Flour
1.77 oz
Granulated Sugar
2 tsp
Baking Powder
1 tsp
Salt
2 tsp
Ground Cinnamon
8.11 fl oz
Milk
1 units
Egg
2.03 fl oz
Vegetable Oil
1 tsp
Vanilla Extract
3.53 oz
Powdered Sugar
Directions
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
Step 2
In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4
Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
Step 5
Using a small cookie scoop or tablespoon, drop rounded balls of dough into the hot oil and fry until golden brown, about 2-3 minutes.
Step 6
Remove the donut holes from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 7
In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating.
Step 8
While the donut holes are still warm, roll them in the cinnamon sugar mixture until coated.
Step 9
Dust the coated donut holes with powdered sugar before serving.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
45 g
(180
kcal)
Calories | 1.775 kcal | 0.09% |
Vitamin A | 0.0142 IU | 0% |
Monounsaturated Fat | 0.0142 g | 0% |
Saturated Fat | 0.0071 g | 0.01% |
Fat | 0.0355 g | 0.03% |
Carbohydrates | 0.3195 g | 0.06% |
Sodium | 1.065 mg | 0.21% |
Fibers | 0.0071 g | 0.02% |
Sugars | 0.142 g | 0% |
Protein | 0.0355 g | 0.04% |
Vitamin C | 0 mg | 0% |
Calcium | 0.071 mg | 0.01% |
Iron | 0.1065 mg | 0.02% |
Potassium | 0.71 mg | 0.14% |
Alcohol | 0 g | 0% |
Cholesterol | 0.142 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0 mg | 0% |
Vitamin B12 | 0.0142 mcg | 0.59% |
Vitamin E | 0.0142 mg | 0.09% |
Zinc | 0.0142 mg | 0% |
Selenium | 0.0142 mcg | 0% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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