Cinnamon Doughnut Balls

    50 minutes

    I love these doughnut bites, which I guess could also be called doughnut holes. They are quick and easy to make and a great movie night snack.

    74 people made this

    Serves: 8 

    • extra light olive oil, for frying
    • 2 1/2 cups (320g) plain flour
    • 1/4 cup (60g) sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground mace or allspice
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup (190ml) low fat milk
    • 1/4 cup (60ml) extra light olive oil
    • 1 egg, lightly beaten
    • Coating Mixture
    • 1 cup (220g) sugar
    • 1 teaspoon ground cinnamon

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Heat oil in deep-fryer to 190 degrees C.
    2. In a large bowl, mix flour, 3 tablespoons sugar, baking powder, salt, mace or allspice and 1/2 teaspoon cinnamon. Make a well in the centre of the mixture and pour in milk, oil and egg. Mix well.
    3. In batches, drop rounded teaspoonfuls of the mixture into the hot oil. Fry 2 to 4 minutes until golden brown. Drain on paper towels.
    4. To coat:

    5. In a resealable plastic bag mix the sugar and cinnamon together. Place balls a few at a time into the bag while still warm and toss to coat.

    Watch a video of it being made…

    Doughnut Bites
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    Reviews in English (45)


    Awesome recipe! We loved it! So quick & easy to make.  -  30 Nov 2017


    Used different ingredients. I made these the other day when I had a craving for spice donuts. I used cider instead of milk and they came out great.  -  29 Sep 2008


    Something else. I never liked cake doughnuts but since I had a pot of oil to use I decided to try this recipe. These are the lightest cake doughnuts I've ever made. We LOVE them! I used pumpkin pie spice and cinnamon in mine. After mixing I let the dough sit in the bowl for 15 minutes before deep frying so the BP could work. The dough was nice and puffy even raw. Instead of dropping spoonfulls in the hot oil I wet my fingertips slightly and gently pulled the dough flat-ish. Much easier to cook this way. Not only do they stay turned over when you turn them, but you can be sure the insides won't be doughy like fat golf balls can be. I dipped them in a very thin glaze. I've already eaten 4!  -  29 Sep 2008