Homemade Lemon Cinnamon-Sugar Doughnut Holes: A Zesty & Sweet Indulgence
There’s an undeniable joy that comes with a fresh doughnut – that perfect balance of soft, tender crumb and a delightful exterior. While the allure of a classic doughnut shop is strong, the experience of creating these golden-brown treasures in your own kitchen is unparalleled. Imagine, if you will, the comforting aroma of warm spices mingling with bright citrus, filling your home with an irresistible invitation.
Why Homemade Doughnut Holes are the Ultimate Treat
Forget the constraints of “swimsuit season” or any other reason to deny yourself pure indulgence; doughnuts are a timeless pleasure, and homemade ones are simply in a league of their own. There’s something profoundly satisfying about biting into a warm, freshly fried doughnut, still glistening with its sweet coating. While a full-sized doughnut is always a treat, doughnut holes offer a unique advantage: their bite-sized nature makes them incredibly pop-able, leading to a delightful, almost addictive experience. You might find, as I often do, that you’ve enjoyed a generous handful before you even realize it!
This recipe specifically focuses on buttermilk cake doughnut holes, infused with the vibrant essence of lemon zest and generously coated in a shimmering blanket of cinnamon-sugar. The combination is a revelation – a playful dance between bright, tangy lemon and warm, comforting cinnamon, all wrapped up in a tender, cake-like texture.
Mastering the Perfect Cake Doughnut Dough
One of the best things about cake doughnuts, especially when compared to their yeast-risen counterparts, is how remarkably easy they are to make at home. If you can bake a batch of cookies, you can absolutely master these doughnuts! There’s no waiting for yeast to activate or dough to proof; the leavening comes from baking powder and baking soda, creating a tender, cakey crumb that’s simply irresistible.
The dough itself is quite basic, calling for common pantry ingredients you likely already have on hand: flour, sugar, eggs, buttermilk, and butter. The inclusion of buttermilk is key here; its acidity reacts with the baking soda to provide lift, while also contributing to the doughnuts’ wonderfully tender texture and a subtle tang that complements the lemon beautifully. And, of course, the fresh lemon zest is what truly elevates these, infusing every bite with a bright, aromatic citrus note without adding excess moisture.
After a quick mix, the dough requires a short chill in the refrigerator. This step is crucial, as it allows the dough to firm up, making it much easier to handle and roll out. Once chilled, simply roll it to about half an inch thick and use a small round cutter to create your doughnut holes. While you could certainly make traditional doughnuts with a hole in the middle, I find the smaller, pop-able holes to be more fun and perfect for sharing (or, let’s be honest, for enjoying many yourself!). They’re also an ideal size for little hands, making them a family-friendly baking project.
The Art of Deep Frying: Tips for Golden Perfection
For many, the idea of deep frying can seem intimidating, but with a few simple techniques and the right tools, it’s a straightforward process that yields incredibly rewarding results. The most critical aspect of successful deep frying is maintaining the correct oil temperature. This is where a good thermometer becomes your best friend. Seriously, if you don’t have one, consider it an essential kitchen investment for any frying endeavor!
Essential Deep Frying Tips for Flawless Doughnut Holes:
- Choose the Right Pot: Use a heavy-bottomed pot, such as a Dutch oven. Its even heat distribution and sturdy construction help maintain a consistent oil temperature, preventing hotspots and ensuring even cooking.
- Adequate Oil Depth: Fill your pot with at least 2-3 inches of vegetable oil. This ensures that the doughnut holes can float and cook evenly without touching the bottom or each other, allowing them to expand properly.
- Monitor Temperature Closely: Heat the oil to 375°F (190°C). Use your thermometer to accurately gauge the temperature. If the oil is too cool, the doughnuts will absorb too much oil, becoming greasy. If it’s too hot, they’ll burn on the outside before cooking through on the inside. Adjust the heat as needed to keep the temperature stable throughout the frying process.
- Work in Batches: Avoid overcrowding the pot. Frying too many doughnut holes at once will cause the oil temperature to drop significantly, leading to soggy results. Fry a few at a time, allowing them enough space to move and ensuring the oil temperature recovers quickly between batches.
- Frying Time: These cake doughnut holes require just a few minutes in the hot oil, usually about 2 minutes per side, until they turn a beautiful golden brown. Their small size means they cook relatively quickly.
- Safety First: When working with hot oil, protect yourself. Wear an apron to guard against splatters, and use a slotted spoon or spider to carefully add and remove the doughnuts from the oil, as well as to flip them.
- Proper Oil Disposal: Once you’re done frying, turn off the heat and allow the oil to cool completely to room temperature. Never pour hot oil down the drain! Strain the cooled oil through a fine-mesh sieve into a container with a secure lid for proper disposal, or store it in the refrigerator for future frying (check for clarity before reusing).
The Zesty Cinnamon-Sugar Finale
Once your doughnut holes emerge from the hot oil, perfectly golden and puffy, the magic isn’t over. Transfer them to a paper towel-lined plate for a quick drain, but don’t let them cool completely! The key to a fantastic coating is to roll them in the cinnamon-sugar mixture while they are still hot. The warmth helps the sugar adhere beautifully, creating a delightful crunchy crust that contrasts with the tender interior. The generous coating of cinnamon-sugar, combined with the underlying lemon zest in the doughnut itself, creates a flavor profile that is truly enchanting.
The inspiration for this bright and cozy combination comes from my lemon cinnamon rolls. The marriage of zesty lemon and warm, spicy cinnamon is surprisingly harmonious, offering a unique twist on classic flavors. The brightness of the lemon cuts through the richness, while the cinnamon adds a layer of comforting warmth. It’s a flavor pairing that will undoubtedly become a new favorite in your baking repertoire.
Serving Suggestions & Storage Tips
These Lemon Cinnamon-Sugar Doughnut Holes are best enjoyed warm, straight from the frying pan. There’s truly nothing quite like that fresh-from-the-kitchen taste and texture. They make an exquisite treat for breakfast or brunch, a delightful accompaniment to your morning coffee or afternoon tea, or simply a perfect dessert for any occasion. They’re also fantastic for entertaining, as their bite-sized nature encourages easy mingling and enjoyment.
While they are at their peak freshness immediately after frying, if you happen to have any leftovers, store them in an airtight container at room temperature for up to 2 days. To refresh them, a quick warm-up in a toaster oven or microwave can bring back some of their original charm, though they may not be as crispy as when first made.
Lemon Cinnamon-Sugar Doughnut Holes
36
doughnut holes
20 minutes
15 minutes
1 hour
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Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ teaspoon ground cinnamon
- ⅓ cup buttermilk (80 ml)
- ¼ cup unsalted butter , melted and cooled (56 grams)
- ½ cups granulated sugar (100 grams)
- 1 large egg
- Zest of 2 lemons
- Vegetable oil , for frying
For rolling:
- 1 cup granulated sugar (200 grams)
- 1 tablespoon ground cinnamon
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Instructions
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In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the buttermilk and melted butter. In a large bowl, whisk together the sugar, egg, and lemon zest for several minutes until pale and thick. Add the flour mixture to the egg mixture, alternating with the buttermilk mixture to form a thick, sticky dough. Cover with plastic wrap and chill in the fridge for at least 1 hour and up to overnight.
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On a lightly floured surface, roll out dough to about 1/2 inch thick. Cut into rounds with a floured 1 or 1 1/2 inch cutter.
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Combine the sugar and cinnamon in a bowl and set aside.
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In a heavy bottomed pot, add vegetable oil so that it’s at least 2 inches deep. Insert thermometer and heat over medium-high heat to 375 degrees F.
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Add the doughnut rounds a few at a time to the hot oil and fry until golden, about 2 minutes on each side.
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Transfer doughnut holes to a paper toweled-lined plate to drain. While still hot, roll in the cinnamon-sugar. Enjoy immediately.
American
Dessert
Annalise Sandberg
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Recommended Tools for this Recipe
To make your doughnut-making journey even smoother, here are a few essential tools that will help you achieve perfect results every time:
- Deep Fryer Thermometer: Absolutely crucial for maintaining the correct oil temperature.
- Heavy-Bottomed Pot or Dutch Oven: For even heat distribution and safe frying.
- Slotted Spoon or Spider: For safely handling doughnuts in hot oil.
- Small Round Cookie Cutter: For perfectly shaped doughnut holes.
- Large Mixing Bowls & Whisk: For preparing the dough.