Bake Good

Baked Cinnamon Sugar Doughnut Holes

  • Intermediate
  • Donne 6 tartelettes.
  • 2 hr 40 min
Baking Success Or Baking Mess


1 cup milk
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
2 ¾-3 cups all-purpose flour
¼ cup granulated sugar
1/2 teaspoon salt
3 tablespoons butter, melted
1 egg
1/2 cup butter OR margarine, melted
1/2 cup sugar
2 teaspoons ground cinnamon


In a large bowl combine the warm milk, Fleischmann’s® Active Dry Yeast, and 1 Tablespoon of the sugar. Allow to sit for 5 minutes.

Add 1 cup of the flour, the rest of the sugar and salt. Add 3 tablespoons butter, egg and yeast mixture. Mix the batter vigorously until completely combined, about 2 minutes.

Add in the remainder of the flour and mix to combine. The dough will be sticky. Turn the dough out onto a well floured surface and knead for ten minutes or until the dough is no longer sticky and is relatively smooth. Form the dough into a ball and set in an oiled bowl. Loosely cover the bowl and set in a warm place to rise for 1 hour.

When the dough has doubled in size, transfer it to a well floured surface and roll out to a ½ thickness and use a small donut hole cookie cutter to cut out donut holes. Transfer the holes to 2 cookie sheets lined with parchment paper, leaving about an inch between each donut hole. Once all holes are cut out, set in a warm place to rise for an hour.

Preheat the oven to 375°F. Bake the donut holes for 10 to 12 minutes or until golden brown and puffed up.

Mix together sugar and cinnamon. When the donuts are out of the oven dip them in the melted butter and then roll in cinnamon sugar to fully coat them. Enjoy warm! tip

Cut small circle shapes from your dough — as close to each other as possible to get the most from your dough sheet — which will then rise in the oven to form doughnut-hole shapes.

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