Monday, December 9, 2013

Cinnamon Sugar Doughnut Holes

Courtesy of girlversusdough on

I wanted some doughnut holes similar to the ones I had in Chicago at Lou Mitchell's.  Anytime you are in Chicago, you HAVE to go to Lou Mitchell's for breakfast.  Although the line maybe long, it is totally worth the wait.  They also have a girl that has a fresh basket of homemade doughnut holes to give to people in line while you wait.  Amazing!  This recipe was the first one that popped up on my Google search.  Super easy to make and you probably have all the ingredients in your cupboard.  

With this recipe I was able to make about 15 holes. The best thing about this recipe is the crunchiness of the outside and the fluffy goodness on the inside.  If you have kids, they will absolutely devour these.  Oh yeah, and husbands too.  So double the recipe.


1 1/4 
cups unbleached all-purpose flour
cup sugar
tsp baking powder
tsp nutmeg
tsp salt
cup milk
tbsp melted butter
cup sugar (for the topping) (optional)
tbsp cinnamon (for the topping) (optional)
cup confectioners sugar (for the topping) (optional)


  • In the bowl of a stand mixer, combine flour, sugar, baking powder, nutmeg and salt. Add in milk, egg, and melted butter, and mix until well combined.
  • Fill a large skillet or medium pot with vegetable oil, about 2 inches deep. Using a fry thermometer, heat oil to about 375 degrees F. Make sure it stays around that temperature each time you fry the dough.
  • Place cinnamon-sugar (mixed together) and confectioners sugar toppings in two separate small bowls. Set out several stacked paper towels next to the stove for drying the doughnut holes, along with a cooling rack with parchment paper underneath.
  • When oil is ready, place about 5-6 teaspoonfuls of dough at a time in the oil and fry on each side for about 1 minute (2 minutes total). Remove from the oil and place on paper towel to soak up excess oil. Then, using a fork, roll doughnut in either the confectioners sugar or cinnamon-sugar mixture. Then place on cooling rack to cool slightly before serving warm

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