Fluffy doughnut holes coated in cinnamon sugar served with silky espresso chocolate ganache. The perfect, easy dessert or indulgent snack.
As a child, I thought being an adult meant I would be able to eat whatever I want, whenever I want. As a child, that meant all the doughnuts (donuts) in the world. I thought I would eat them all day long but then you grow up and realize that nope. In fact, that is not possible. Especially if you don’t want to buy new jeans every week. So, while I do love doughnuts (love is a slight understatement), I only have them every now and then but when I do, you better know it’s going to be good.
And because doughnuts are rings of deliciousness, there are little bits of dough that are left over and you know what you do with those little bits? You fry them up, dunk them in cinnamon sugar and serve them with espresso chocolate ganache that is so addictive you might want to bathe in it.
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 until golden brown and fluffy. Mix the cinnamon and sugar together in a bowl. Drain the fried doughnuts and immediately toss in the cinnamon sugar.
To make the ganache, melt the chocolate, espresso and cream together until smooth. Serve the doughnuts with the ganache for dipping.
Cinnamon sugar doughnut holes with espresso ganache.
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
- 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.
- 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.