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Old-Fashioned Sugar Donut Holes

No-yeast rich cake donut hole with soft crumb texture coated in sugar.  These old-fashioned donut holes are easy to make. #donuts #breakfast #cake
Course Breakfast & Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 36


  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup whole milk
  • 1 quart vegetable oil, to fry donuts
  • 1 cup sugar, to coat donuts


  • Heat oil in a large dutch oven to 375 degrees F. I use a meat thermometer to gauge temperature. Alternatively, add a small piece of food to hot oil and if it immediately sizzles and rises to the surface of the oil, it should be ready.
    In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to combine. Pour melted butter over dry ingredients. Mix until crumbly. Stir in milk and egg until a thick batter of dough forms.
    Take 1 1/2 -2 tablespoons of dough and form into a small ball. Repeat until dough is gone. Carefully drop in 5-6 donut holes into hold oil. Fry, turning once, for three minutes or until golden. Place the fried holes on a cookie sheet set above a plate and allow the oil to drain off.
    Toss 1 cup sugar in a paper lunch bag. Close bag and shake donut holes in batches of 6 until coated.
    We love to eat these warm or to rewarm them in a skillet on low. Store in air-tight container until ready to eat.