Go Back
- 1 cup all-purpose flour - 1/2 cup granulated sugar (plus extra for coating) - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon (plus extra for coating) - 1/2 cup buttermilk - 1 large egg - 2 tablespoons unsalted butter, melted - Oil, for frying For a dairy-free option, you can replace buttermilk with almond milk mixed with vinegar. This mix mimics buttermilk's tangy flavor. You can also swap the unsalted butter with coconut oil or a dairy-free butter alternative. This keeps your donut holes tasty and suitable for many diets. Start by sifting the flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Sifting helps break up clumps and mixes the dry ingredients well. This step is key for an even texture in your donut holes. Mix everything together using a whisk. This ensures that the baking powder and baking soda spread evenly. If you skip this, some donut holes may rise poorly. In a different bowl, combine the buttermilk, egg, and melted butter. Whisk them together until you see a smooth mix. This smoothness shows you’ve blended well. If you see lumps, keep mixing until smooth. It’s important that all the wet ingredients blend nicely for a good batter. Gently pour the wet mix into the dry mix. Use a spatula to fold them together. Mix until just combined. You want a thick batter with a few lumps still showing. Overmixing can make your donut holes tough, so stop when everything looks blended but not too smooth. Choose a good oil for frying, like vegetable or canola oil. Heat the oil in a pot over medium heat. Aim for a temperature of 350°F (175°C). Use a thermometer to check. While the oil heats, set up a plate with paper towels. This will help drain the extra oil after frying. Once the oil reaches the right temperature, use a small scoop to drop the batter into the hot oil. Make sure not to overcrowd the pot. Fry about five donut holes at a time. Each will take about 2-3 minutes to turn golden brown. If you add too many, the oil will cool, and the donut holes won’t cook right. After frying, use a slotted spoon to lift the donut holes out. Place them on the paper towels to drain any extra oil. While they are still warm, mix sugar and cinnamon in a small bowl. Roll each donut hole in this mix until fully coated. This sweet coating makes them irresistible and adds a lovely crunch to each bite. To get the best texture, fry donut holes for about 2-3 minutes per side. This timing helps them turn a lovely golden brown. Always use fresh ingredients. Freshness impacts the taste and texture, making your donut holes soft and fluffy. You can add more spices to boost flavor. Try nutmeg or vanilla extract for a twist. Consider serving your churro donut holes with warm chocolate sauce or a creamy dip. These pairings add fun and extra taste. If you want to make them ahead, keep them in an airtight container. Before serving, reheat them in an oven at 350°F for about 5 minutes. This method keeps them warm and soft. For the best taste, always serve them warm after frying. {{image_4}} You can take your churro donut holes to the next level by adding a chocolate dip. To create the dip, melt 1 cup of semi-sweet chocolate chips in a bowl over simmering water. Stir until smooth. Once the donut holes cool a bit, dip half of each hole into the warm chocolate. For added fun, sprinkle toppings like crushed nuts, mini marshmallows, or sprinkles on the chocolate before it sets. This adds a nice crunch and color! Want to celebrate fall? Adjust the recipe by adding 1/2 cup of pumpkin puree and a teaspoon of pumpkin spice. This gives your churro donut holes a warm, cozy flavor. You could also add a bit more cinnamon for extra spice. Serve these during autumn gatherings with a warm drink, like apple cider. They make a perfect treat for a seasonal party! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Most blends work well in equal amounts. Make sure it contains xanthan gum to help the dough hold together. When frying, keep an eye on the temperature. Gluten-free dough can be more fragile. Don’t overcrowd the pot. Fry each batch slowly to achieve that golden brown color without breaking apart. To store leftover donut holes, place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. To keep them soft, layer parchment paper between the donut holes. This prevents them from sticking together. If you want to save some for later, freezing is a great choice. First, let the donut holes cool completely. Then, spread them on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Make sure to squeeze out any air before sealing. To reheat, bake them at 350°F (175°C) for about 10 minutes. You can also microwave them for 20-30 seconds, but they may not stay crispy. The shelf life of these donut holes varies. At room temperature, they last for about one day. In the fridge, they stay fresh for up to three days. If frozen, they can last for about three months. Always check for any signs of spoilage before eating. You can bake churro donut holes, but they won't taste the same. Baking gives a different texture. If you want to try, preheat your oven to 350°F (175°C). Use a greased mini muffin pan to hold the batter. Bake for about 10-12 minutes. Check for a golden color. They will be less crispy but still tasty. Don't forget to coat them in cinnamon sugar after baking! For frying churro donut holes, use oil with a high smoke point. Good options are vegetable oil, canola oil, or peanut oil. These oils fry well and won’t burn easily. Heat the oil to 350°F (175°C) for the best results. This temperature helps cook the donut holes quickly and evenly. To make churro donut holes dairy-free, swap buttermilk for a plant-based milk. Almond milk or oat milk works well. You can also add a bit of vinegar to mimic buttermilk's tang. For butter, use coconut oil or a dairy-free butter substitute. This keeps the flavor rich without using dairy. Yes, you can make the batter ahead of time! Store it in an airtight container in the fridge for up to 24 hours. When you're ready to fry, give the batter a quick stir. If it seems too thick, add a splash of milk or water. This way, you save time when you’re ready to enjoy these treats! We explored the key ingredients and methods for making delicious donut holes. You learned about vital steps, from mixing to frying, and how to perfect the texture and flavor. Remember to experiment with variations like chocolate or pumpkin spice to keep things fun. Store leftovers properly to enjoy them later. Making these treats can be easy and rewarding. Enjoy baking, and share your tasty creations with loved ones!

Cinnamon Sugar Churro Donut Holes

Dive into the delicious world of Cinnamon Sugar Churro Donut Holes with this easy, step-by-step recipe! These bite-sized treats are golden brown, coated in cinnamon sugar, and bursting with flavor. Perfect for a cozy snack or dessert, they take just 30 minutes to make. Discover how to create these delightful donut holes and impress your family and friends. Click through to explore the full recipe and indulge in this sweet treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar (plus extra for coating)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (plus extra for coating)

1/2 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

Oil, for frying

Instructions
 

Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, salt, and 1/2 teaspoon of ground cinnamon. Stir well to ensure all ingredients are evenly distributed.

    Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted unsalted butter until the mixture is smooth and well combined.

      Combine Wet and Dry Ingredients: Gently pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to mix until just combined; be careful not to overmix. The batter should be thick and slightly lumpy.

        Heat the Oil: In a deep frying pot, heat oil over medium heat until it reaches 350°F (175°C). While the oil heats, prepare a plate lined with paper towels to drain the fried donut holes.

          Fry the Donut Holes: Using a small cookie scoop or a tablespoon, carefully drop portions of the batter (about one tablespoon each) into the hot oil. Ensure not to overcrowd the pot, as this may lower the oil temperature. Fry the donut holes until they are golden brown, about 2-3 minutes per side.

            Drain Excess Oil: Once the donut holes are cooked, use a slotted spoon to remove them from the oil and place them on the prepared paper towel-lined plate to drain off any excess oil.

              Coat with Cinnamon Sugar: In a small bowl, combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon to create the coating mixture. While the donut holes are still warm, roll each one in the cinnamon sugar mixture until they are fully coated.

                Serve and Enjoy: These delightful churro donut holes are best enjoyed warm, so serve them immediately for the ultimate experience of soft, cinnamon-sugar bliss!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 20 donut holes