Homemade Cinnamon-Sugar Doughnut Holes Recipe

Homemade Cinnamon-Sugar Doughnut Holes Recipe

Since yesterday was Father’s Day my husband decided to treat himself by making homemade doughnut holes, something that has been on his to-make list for awhile. We didn’t have two circle cookie cutters of the right size to make the traditional doughnut shape so instead he just made them into doughnut holes. This recipe uses brioche dough so they taste amazing, but do have a distinct buttery taste to them.

Homemade Cinnamon-Sugar Doughnut Holes
  • Brioche Dough:
  • 2½ cups high-gluten bread flour
  • ¼ cup sugar
  • 6 large eggs
  • 1 (1/4 ounce) packet active dry yeast
  • 1 tablespoon kosher salt
  • 12 ounces (3 sticks) chilled unsalted butter, cut into small pieces, plus more for the bowl and can
  • For the doughnuts:
  • nonstick cooking spray
  • unbleached all-purpose flour, for rolling
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • peanut or soy oil, for frying
  1. Brioche Dough:
  2. In the bowl of an electric mixer fitted with the dough hook, mix together the flour and sugar on low speed until combined.
  3. Bring about 2 inches of water to a simmer in a medium saucepan. Whisk together the eggs and yeast in a medium heatproof bowl. Set the bowl over the saucepan of simmering water until the mixture is just warm to the touch (between 100 and 130F), about 1 minute, whisking the entire time.
  4. Add the warm egg mixture to the flour mixture and beat on medium speed until the dough comes together in a ball, about 4 minutes. With the machine running, slowly add the salt.
  5. With the machine running, add the butter quickly, piece by piece. Continue to mix until the dough is shiny and makes a slapping sound on the sides of the bowl, about 6 minutes.
  6. Lift the dough out of the bowl and transfer it between your two fists, bouncing it up and down and folding it back into a ball, until the dough begins to tighten, about 4 minutes.
  7. Transfer the dough to a large buttered bowl, cover it well with plastic wrap or a kitchen towel, and let the dough rise at room temperature until it doubles, about 2 hours.
  8. For the doughnuts:
  9. Lightly grease a baking sheet with nonstick cooking spray.
  10. Turn out the brioche dough onto a clean lightly floured work surface and roll it out with a lightly floured rolling pin to a ¾-inch-thick round. Cut out 13 rounds with a floured 3-inch cutter or inverted drinking glass, and then cut a hole in the center of each round with a floured 1-inch cutter. Transfer the doughnuts and holes to the prepared baking sheet. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until slightly puffed, about 20 minutes. Do not re-roll the scraps.
  11. Just before frying the doughnuts and holes, stir together the sugar, cinnamon, and salt in a wide, shallow bowl.
  12. Heat 2 inches of oil in a deep heavy 4-quart pot until it registers 350F on a deep-frying thermometer. Fry the doughnuts, 3 at a time, turning them occasionally with a wire mesh skimmer or a slotted spoon, until they are puffed and dark golden brown, about 1 minute per side. Transfer them to paper towels to drain. Fry the holes until they are puffed and dark golden brown 30-45 seconds per side, and transfer them to paper towels. Toss the doughnuts and holes in the sugar mixture to coat.
  13. Serve warm or at room temperature. The doughnuts are best the day they are fried.

Food Photography & Styling by Michelle Smith



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  1. says

    They were good – not horribly sweet and very buttery. I found that I had to fry them a little longer than the time it states in the recipe.

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