Churro Cinnamon Sugar Doughnut Holes

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups vegetable oil (for frying)
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Steps

1. 1 In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
2. 2 In another bowl, whisk milk, water, egg, and vanilla extract. Pour into dry ingredients and stir until just combined.
3. 3 Heat oil in a medium saucepan to 350°F (175°C).
4. 4 Using a melon baller or small spoon, drop batter into hot oil. Fry for 2-3 minutes until golden brown, flipping halfway through.
5. 5 Drain on paper towels.
6. 6 Combine remaining 1/2 cup sugar and cinnamon in a bowl. Roll warm doughnut holes in the cinnamon sugar mixture until evenly coated.
7. 7 Serve immediately for best texture and flavor.

Equipment

• Medium saucepan
• Melon baller or small spoon
• Slotted spoon
• Paper towels
• Baking sheet

Variations

• Add a teaspoon of nutmeg to the cinnamon sugar for a fall twist.
• Dip in melted chocolate before rolling in cinnamon sugar for extra decadence.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute granulated sugar with coconut sugar for a different flavor profile.

Pairings

• Hot chocolate
• Espresso

Nutrition

Tips

• Keep doughnut holes warm in a low oven while frying the rest for consistent serving.
• For a richer flavor, substitute milk with buttermilk.

Storage

Store in an airtight container at room temperature for up to 1 day. Best served fresh.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw at room temperature.

Serving Suggestions

• Serve with a drizzle of chocolate sauce or a side of whipped cream.
• Pair with a strong coffee or a glass of milk.

FAQ