Cinnamon Baked Doughnut Holes

Another delicious King Arthur Flour recipe.  I love these bite size goodies – be careful, you might eat too many.  These were favorites of the kids (I use to buy them), and Gene preferred his apple fritters from our local bakery!  I did not change the ingredients but made some changes with the directions.  I did buy two pans as it took too long to make; 15 minutes to bake, couple of minutes to cool, remove and clean up; and then bake another batch.  I have also included a chocolate glaze from another recipe that is optional if you would like to dip your doughnuts.

I bought this special pan from King Arthur Flour for making these doughnut holes and other goodies such as the popular cake pops.  The second time I made this I did use two mini muffin pans in addition to the doughnut pan.  Personally, I liked the taste and the look of the doughnut holes versus muffin shapes.  The doughnut holes were dense, just like a doughnut, and the muffins were light and bigger.  A grandson said he liked them both!

Comment:  Donut versus doughnut… According to Webster’s Dictionary “donut” is the informal spelling for “doughnut”.  I was curious as I found myself spelling it both ways when I was typing up this post.  Decided to use the word “doughnut” to be consistent.

Cinnamon Baked Doughnut Holes

  • 4 tbsp. butter
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 2-2/3 cups flour (I always use King Arthur)
  • 1 cup milk (I used 2%)
  • cinnamon sugar mix (1/2 cup sugar plus 1 tbsp. cinnamon)

Preheat the oven to 325°F.  Generously grease your doughnut or muffin pan with butter because they will stick  if not greased thoroughly.

In a bowl, beat together the butter, vegetable oil and sugars until smooth with an electrice mixer.  Make sure your butter is at room temperature, at least an hour and longer if possible.  Add the eggs, beating to combine.

Stir in the baking powder, baking soda, salt, nutmeg and vanilla.  Stir the flour into the butter mixture mixing alternatively with the milk.  Start with 1/3 of the flour and end with the flour.

Spoon the batter evenly into the prepared pan, mounding each cup a little;  do not overfill! Be sure you have placed the batter in the half without the holes. Place the top on the pan and lock it in place with the clips.

Bake for 15 to 17 minutes (17 minutes in my oven).  Let cool on a rack for 2 minutes then unlock the clips and pry open the two parts with a knife.  Twist each doughnut hole out, place in a bowl and sprinkle generously with a cinnamon/sugar mix and stir gently covering all of the doughnut holes.

Glaze (optional):

Combine 3/4 cup semi-sweet chocolate pieces, 1/4 cup whipping cream and 2 tbsp. butter.  Microwave for 1 minute, then stir.  Microwave 30 more seconds until chocolate has melted.  Stir in 3/4 cup confectioners sugar and 2 tsp. corn syrup (Karo) until smooth.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/04/29/cinnamon-baked-doughnut-holes  

I did use my mini muffin pans at first  but for this recipe I decided I liked the doughnut hole pan better and bought another pan.  In the picture on the right the muffins are on the left and the doughnut holes on the right.

IMG_2551

Possibly a tad too much batter as they did overflow.

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2 thoughts on “Cinnamon Baked Doughnut Holes

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