Baked Cinnamon-Sugar Donut Holes
If you love homemade donuts but aren’t sure you want small kids around hot oil, these donut holes are ideal. Essentially mini nutmeg-infused muffins, these sweet little snacks are rolled in melted butter and then tossed in cinnamon-sugar. The dough comes together in a snap and bakes off so quickly (one batch is ready in about 8 minutes) that you can be sharing donut holes with your family and friends within an hour, start to finish.
- Yield: 56 donut holes
For the donuts
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 whole nutmegs, ground with a Microplane
- ¾ cup vegetable oil
- 1 cup dark-brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the Cinnamon-Sugar Coating
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 ½ tablespoons cinnamon
Make the donuts: Preheat the oven to 350° and grease a mini muffin pan with cooking spray or softened butter.
Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl and whisk until fully incorporated. Set aside.
In a large bowl, combine the oil and sugar, then whisk to combine.
Add the eggs, one at a time, whisking after each addition. Add the vanilla and the buttermilk and whisk again.
Using a rubber spatula, fold in the dry ingredients, being careful not to overmix. Stop folding when there are still visible streaks of flour.
Scoop dough by the tablespoonful into the mini muffin pan and place the pan in the middle rack of the oven.
Bake for about 8 to 10 minutes, rotating the pan at the halfway point. The muffins are done when a toothpick inserted in the center of one comes out clean. Repeat with the remaining dough.
Make the Cinnamon-Sugar Coating: While the donuts bake, add the melted butter in a small bowl. Whisk the sugar and cinnamon together in another small bowl.
Assemble donuts: As soon as the baked holes have cooled enough to handle, begin dipping them one at a time in the bowl of butter and then rolling them in the sugar/cinnamon mixture. Transfer the coated holes to a wire rack. Let cool briefly and serve. Donut holes will keep on the counter for up to 3 days, tightly wrapped in plastic wrap.