Baked Cinnamon Sugar Doughnut Holes

Baked Cinnamon Sugar Doughnut Holes

Make baked doughnut holes for your family as an alternative to the traditional deep fried treat. These little bite sized tidbits of dough are great when glazed or just tossed in cinnamon sugar.

YIELDS

36 – 48 doughnut holes

PREP TIME

20 minutes

INGREDIENTS

What you need for the dough

  • 1 1/2 teaspoon (4g) active dry yeast
  • 1 cup (250ml) whole milk
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (50g) Redpath Granulated Sugar
  • 1 1/2 teaspoons (4.5g) kosher salt
  • 1 large egg
  • 3 1/2 cups (435g) all-purpose flour
  • 1/4 cup (56g) unsalted butter, melted for brushing
  • 1 container Redpath Cinnamon Sugar Shaker

INSTRUCTIONS

How to prepare

1. Whisk the active dry yeast and 1/4 cup warm water together in a small bowl and let stand for 5 minutes.

2. Heat milk in a small saucepan over medium heat, or in the microwave until just warm.

3. Combine 1/4 cup melted butter, Redpath Granulated Sugar and kosher salt in a large bowl.

4. Add the warm milk to the sugar mix and whisk to blend.

5. Whisk in yeast mixture and 1 room-temperature large egg.

6. Add 3 1/2 cups all-purpose flour to the wet ingredients and stir vigorously with a wooden spoon until a rough dough forms.

7. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes.

8. Transfer the dough to a lightly oiled bowl, turn to coat and cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

9. Melt 1/4 cup unsalted butter in a small sauce-pan.

10. Punch down the dough and roll out into one large sheet, approximately 2cm thick.

11. Using a round 3cm to 5cm wide circle cutter, begin cutting out doughnut holes, cutting each one as close to the other as possible, making the most of your dough.

12. Transfer the cut dough balls to a lined baking sheet, and lightly brush the top of each one with butter.

13. Loosely cover with plastic and leave the covered dough balls out on the counter to proof for 1 hour.

14. Preheat the oven to 350°F (180°C).

15. Bake the the doughnut holes until golden and puffed, 6 to 8 minutes.

16. Remove from the oven and allow them to cool for 2 minutes.

17. Empty the cinnamon sugar shaker into a deep wide bowl for tossing the doughnut holes.

18. Lightly brush each side of the doughnut holes with butter, then toss them in bowl with the cinnamon sugar, rolling them around until they are evenly coated with cinnamon sugar.

19. Be sure to eat these little bites the day they are made. Any pieces left over make for perfect bread pudding, so place any leftovers in a freezer bag and store in the freezer for up to 2 months.

baked doughnut hole hero-7

CHEF'S TIP

 

  • This dough works well when left to rest overnight in the fridge, so make it the night before you plan on serving these treats.
  • Use Redpath Dark Brown Sugar to put a molasses spin on the recipe. Just simply replace the measure of Redpath Granulated Sugar with an equal measure of Redpath Dark Brown Sugar.
  • Make these doughnut holes fancy by preparing a colourful royal icing, then dipping the top half of them in once they are fully cooled. Once dipped, let them rest 1 hour before serving.