Joshua and I really ramped up our baking during quarantine. These cinnamon sugar donut holes were so good – best served warm. They make a bit of a mess, but that just made them that much more fun! After finally perfecting the recipe, here it is for you! It may take a few tries to get the temperature juuuust right with your specific pot and stove-top, but I promise you they are worth the trials. Enjoy!
- 1 cup gluten-free flour (I use Bob’s Red Mill)
- 3 tablespoons sugar (I use cane sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened non-dairy milk (I use unsweetened coconut milk)
- 2 tablespoons coconut oil, melted
- oil for frying (I used coconut oil; canola oil would also work well)
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- In pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.
- Mix together Cinnamon Sugar coating in a small dish. Set aside.
- While oil is heating, prepare donut dough by mixing together flour, sugar, baking powder and salt. Add coconut milk and melted shortening.
- Make balls of dough and gently drop a few into heated oil. Cook on each side 1-2 minutes, until golden brown.
- Remove donut holes from oil using heat-resistant tongs and immediately drop them into the cinnamon sugar mixture. Fold the mixture over the donuts to coat.
- They are the absolute BEST when eaten warm! Enjoy!