Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
15 mins. to 17 mins.
Total time:
35 mins. to 47 mins.
Yield:
40 doughnut holes
A basic cinnamon muffin batter is easily converted to baked doughnut holes, sweet little spheres of cinnamon-y cake doughnut. All you need is a doughnut hole pan, and this recipe.
Volume Ounces Grams

Doughnuts

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk

Coating

Directions

  1. 1) Preheat the oven to 325F. Lightly grease the top and bottom parts of a doughnut hole pan. If you don't have a doughnut hole pan, a mini muffin pan will work well; see "tips from our bakers," at left below.
  2. 2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. 3) Add the eggs, beating to combine.
  4. 4) Stir in the baking powder, baking soda, salt, nutmeg, and vanilla.
  5. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. 6) Spoon the batter evenly into the prepared pan, filling the cups full; the batter will mound up a tiny bit. Place the top on the pan, and lock it in place with the clips.
  7. 7) Bake the doughnut holes for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center holes comes out clean.
  8. 8) Loosen the edges of the holes if necessary, and gently return them onto a rack to cool briefly. Grease the pan again, and bake as many more batches as necessary to use up the batter.
  9. 9) Place the cinnamon-sugar in a paper bag, and add the doughnut holes a few at a time. Shake gently to coat the holes with the cinnamon-sugar. If the holes have cooled too much and aren't holding the sugar, spritz them very lightly with a bit of water, then shake.
  10. 10) Serve doughnuts warm or at room temperature. Store for several days at room temperature, lightly covered; freeze for longer storage.
  11. Yield: about 40 doughnut holes.

Tips from our bakers

  • To make full-sized doughnuts, spoon the batter into a lightly greased standard doughnut pan, filling the wells to about 1/4" shy of the rim; bake in a preheated 350F oven for 15 to 18 minutes, until a toothpick inserted into one of the doughnuts comes out clean. Remove from the oven, and shake warm doughnuts in cinnamon-sugar. The recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you'll have to bake in at least two batches (unless you have two pans).
  • To make muffins instead of doughnuts, follow our recipe for Doughnut Muffins.
  • To make mini muffins, spoon the batter into greased mini-muffin cups, and bake in a preheated 425F oven for 10 minutes. Toss muffins in cinnamon-sugar to coat.