Makes about 4 dozen.
Cinnamon Sugar:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, melted but not hot
1 large egg
1/3 cup buttermilk
Vegetable oil for frying
Mix cinnamon sugar on a plate; set aside. Mix flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Whisk sugar and butter in a large bowl. Whisk in egg, and then buttermilk until smooth; Gently stir in dry ingredients with a spatula to form soft pliable dough. Cover with plastic and refrigerate for at least 30 minutes and up to 3 hours.
When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325 degrees. Meanwhile, use a rounded teaspoon measure to scoop all of the dough into balls. Working in batches, drop dough balls into hot oil. Fry until golden brown on one side, 1 to 2 minutes. Flip and continue to fry until golden on remaining side, another 1 to 2 minutes. Drain all doughnut holes on a brown paper bag as they come out of the hot oil and quickly dredge in cinnamon sugar, serving warm them or at room temperature.
Thanks to Sharon for this recipe and to Jason Clee who graciously took the photograph.
Oh yum! Great looking recipe!
I know what’s for breakfast this weekend — these look delish. I may add a drizzle of frosting, though. I can’t get enough sweet! Thanks for sharing!
My goodness, Pam! I could easily pop four or five of these in my mouth in one sitting.
You had me at cinnamon and vegetable oil for frying. Yum!
Oh I so needed this today, thank you!
I know what I am making the next snow storm. Tomorrow!
This recipe looks fantastic. Could you advise how to make this gluten-free?
Hey Jane,
None of us three cooks has any serious experience with gluten-free baking, but there are some first rate gluten-free blogs out there. Check out some of our friends like GlutenFreeGirl and the Art of Gluten Free Baking.
I was wondering is there was a substitution for buttermilk? I am stuck in my house and I want to make these for my kids tomorrow…no buttermilk.
Do you have plain yogurt? I think that’d work, thinned with a little water or milk. Even if it weren’t plain, I think you’d be fine.
OK! I am going to try it today! I have cooked so much in the last few days you would think Armegeddon was approaching!
Is it ok if I post this on my blog (Siting my recipe source, of course)?
http://www.basilmomma.blogspot.com
OH! I meant to say CITING my source!! Silly me!
Of course, Heather. And typos are OK! That’s the way it goes in blogging, eh?
Would I be able to make the dough ahead and freeze it? Or how long would the dough last in the fridge?
Hey Geneva,
I think the recipe initially said 3 hours ahead, but I held on to the dough the dough for a good day and half before frying and it was fine…. so I think you’re good for a day or 2. The thing I really liked was forming the holes ahead. That worked really well serving them for dessert at my dinner party.
My daughter just made these for the Super Bowl party we are going to. House smells yummy. GO PACK GO!
Yum! Even after I forgot about the dough for a few days they were still quite good!
1 teaspoon vinegar into 1/3 cup regular milk (low fat/full fat/whatever) = buttermilk substitute.