Cinnamon Sugar Donut Holes Dip (Printable Version)
# What You Need:
→ Donut Holes
01 -
2 cups (250 g) all-purpose flour
02 -
2 tsp baking powder
03 -
1/2 tsp salt
04 -
1/2 cup (100 g) granulated sugar
05 -
1/2 tsp ground cinnamon
06 -
2/3 cup (160 ml) whole milk
07 -
2 large eggs
08 -
2 tbsp unsalted butter, melted
09 -
1 tsp vanilla extract
10 -
Vegetable oil, for frying
→ Cinnamon Sugar Coating
11 -
1/2 cup (100 g) granulated sugar
12 -
2 tsp ground cinnamon
→ Peanut Butter Dip
13 -
1/2 cup (125 g) creamy peanut butter
14 -
1/4 cup (60 ml) whole milk
15 -
2 tbsp powdered sugar
16 -
1 tsp vanilla extract
17 -
Pinch of salt
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
02 -
In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
03 -
Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix.
04 -
Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C).
05 -
Using a small cookie scoop or tablespoon, carefully drop spoonfuls of batter into the hot oil, frying in batches. Fry for 2–3 minutes, turning occasionally, until golden brown and cooked through.
06 -
Remove donut holes with a slotted spoon and drain on paper towels.
07 -
While still warm, roll the donut holes in a mixture of cinnamon and sugar until fully coated.
08 -
In a small bowl, whisk together peanut butter, milk, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Add a bit more milk if needed to reach your desired consistency.
09 -
Serve the cinnamon sugar donut holes warm with the peanut butter dip on the side.
# Additional Notes:
01 -
For a chocolate twist, add mini chocolate chips to the donut batter.
02 -
Substitute almond butter or hazelnut spread for the peanut butter dip if preferred.
03 -
Best enjoyed fresh but can be reheated briefly in the oven.