Mix cinnamon and sugar on a plate; set aside. Mix flour, baking powder, baking soda, 1/4 tsp 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 overnight.
When ready to fry, heat 1 inch of oil in a 10 inch heavy skillet to 325 degrees. Meanwhile, use a rounded tsp measuring spoon to scoop all of the dough into balls. Working in batches, drop dough balls into hot oil. Flip and continue to fry until golden on remaining side, another 1 to 2 minutes.
Drain all the doughnut holes on a brown paper bag, and quickly dredge in cinnamon sugar, serving warm or at room temperature.
Originally Submitted
2/28/2011
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