Cinnamon sugar doughnut holes with chocolate espresso ganache

Fluffy doughnut holes coated in cinnamon sugar served with silky espresso chocolate ganache. The perfect, easy dessert or indulgent snack.

Cinnamon sugar doughnut holes

Ingredients Needed

  • Water.
  • Butter. I used salted butter but unsalted butter can be substituted.
  • Milk.
  • Egg.
  • Flour.
  • Caster sugar.
  • Instant yeast.
  • Salt.
  • Oil, for frying. Any neutral oil will work. I like canola oil or vegetable oil for frying.
  • Cinnamon and caster sugar for the coating. The doughnuts can also be tossed in powdered sugar/confectioners sugar.
  • For the ganache: Dark chocolate, espresso, heavy cream.
Cinnamon sugar doughnut holes

How to make doughnut holes

The great thing about doughnut holes (or donut holes) is that they are an inevitable by-product when making doughnuts. However, if you are so inclined, you could totally use an entire batch of dough for doughnut holes. You will just get a very large amount of doughnut holes if you choose to do that.

Make a simple dough recipe by dissolving instant yeast in warm milk and melted butter. Stir together flour, sugar and salt in a large mixing bowl then pour in the wet ingredients. Start bringing the dough together then knead until a soft, smooth dough forms. This can all be done in the bowl of a stand mixer as well. Transfer the dough to a greased bowl and cover with plastic wrap or a damp tea towel. Allow to rise for 1 hour. Cut out doughnuts (or holes) then allow to rise again while you heat the oil.

Fry the doughnuts holes in hot oil in a large, heavy-bottomed pot until golden brown and cooked through – approximately 3-5 minutes. Mix the cinnamon and sugar together in a bowl. Remove the doughnuts from the hot oil with a slotted spoon then drain on paper towel and immediately toss in the cinnamon sugar. Allow to cool slightly on a wire cooling rack before serving.

To make the ganache, melt the chocolate, espresso and cream together until smooth. Serve the doughnuts with the ganache for dipping.

Can I make doughnut holes ahead?

Yes, the doughnut holes can be made a few hours in advance – any longer than that and they stand a chance of drying out. Leftovers can be kept in an airtight container for up to 3 days but I would suggest eating them the day of cooking. The chocolate ganache can be made a few days in advance and kept in the fridge, simply allow to come to room temperature before serving.

Espresso chocolate ganache

Doughnut recipes

  1. Lemon Glazed Doughnuts
  2. Crème brûlée doughnuts
Cinnamon sugar doughnut holes

Cinnamon sugar doughnut holes with espresso ganache.

Fluffy doughnut holes coated in cinnamon sugar served with silky espresso chocolate ganache. The perfect, easy dessert or indulgent snack.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Donut, doughnut holes, Doughnuts
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
Calories: 349kcal
Author: Alida Ryder
Servings: 12

Ingredients

for the doughnuts

  • ¼ cup water
  • 3 tbsp butter
  • ½ cup milk
  • 3 cups flour
  • ¼ cup caster sugar
  • pinch of salt
  • 2 tsp (7g) dry yeast
  • 1 egg
  • oil, for frying

for the chocolate espresso ganache

  • 200 g dark chocolate
  • 50 ml espresso
  • 50 ml cream

For the cinnamon sugar

  • 1 cup caster sugar
  • 2 tsp ground cinnamon

Instructions

  • Heat together the water, butter and milk until the butter has melted.

  • In a separate bowl (or the bowl of a stand mixer), mix together the flour, caster sugar, salt and yeast.
  • Pour the warm butter mixture into the flour and add the egg.
  • Stir to combine and knead for 5-8 minutes until the dough is smooth and soft. If the dough is sticky, add a little more flour.
  • Place in a clean bowl and cover with a damp tea towel. Allow to rise for 1 hour
  • Roll out the dough and cut out "holes" (circles). Cover with a damp tea towel and allow to rise while you heat the oil. Fry until golden brown and cooked through.
  • To make the ganache, melt together the chocolate, cream and espresso in a double boiler until smooth.
  • Remove from the oil and drain on kitchen paper before covering in cinnamon sugar.
  • Serve the doughnuts with the ganache for dipping.

Notes

  • I often just make doughnut holes out of the holes I cut from regular doughnuts but feel free to use the entire amount of dough for doughnut holes. 

Nutrition

Calories: 349kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 18mg | Potassium: 157mg | Fiber: 7g | Sugar: 26g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 4mg