Let's Get Cozy: Why I Can't Resist These Donut Holes

So here's the thing. You know those fall weekends when it's damp outside and you just want something sweet, warm, and a little bit nostalgic? That's when I reach for this cinnamon sugar donut holes with apple recipe. The first time I made these, my kitchen smelled like an apple orchard had crashed right into a bakery—absolute heaven. My cousin Pete tried to eat half the batch before dinner (he failed, but not for lack of determination). Honestly, these donut holes are dangerously snackable, and if you’ve ever burned your fingers picking hot donuts out of sugar, you’ll know the struggle. Worth it, though. Every time.

Why You'll Love This (or at least why I do)

I make this when I want to impress people without, you know, working too hard. My family goes a bit bonkers for these, especially if I serve them with a cup of coffee or cider. I sometimes grumble about making the dough (dough can be a bit moody on damp days), but seeing everyone's faces light up when they bite into the apple bits? Makes it all worth it. Oh, and if you’re a fan of cinnamon sugar everywhere—on your face, on your counter, on your cat (kidding, mostly)—you’ll be right at home here.

The Stuff You'll Need (Plus a Few Swaps)

1 ½ cups all-purpose flour (I’ve used whole wheat in a pinch, but it’s denser—just FYI)
¼ cup granulated sugar (brown sugar does fine if that’s all you have)
2 teaspoons baking powder (my grandma always insisted on Clabber Girl, but honestly, whatever’s in the cupboard is fine)
½ teaspoon salt (heaped or leveled—go with your gut)
1 teaspoon ground cinnamon (plus more for the coating—don’t skimp!)
½ cup milk (dairy or oat; almond’s a bit thin but works in a pinch)
1 egg (I tried flaxseed once; it held together, but... meh. Not my favorite)
2 tablespoons unsalted butter, melted (I’ve used coconut oil and the flavor was nice but, uh, very coconutty)
1 apple, peeled and diced small (Granny Smith is my go-to, but Honeycrisp or whatever’s in the fruit bowl is fine—just avoid super mushy ones)
For frying: neutral oil (I use canola; vegetable’s fine too)
For rolling: ½ cup sugar mixed with 1 tablespoon cinnamon (more or less—taste and adjust!)

How I Do It (With a Few Side Notes)

Mix the dry stuff: In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. I use a fork, but a whisk is fancy if you have one.
Wet ingredients: In another bowl, mix milk, egg, and melted butter together. (This is where I always splash milk on the counter, so just…embrace it.)
Bring it all together: Pour the wet into the dry and stir gently until just combined—don’t overmix! It should look a bit shaggy. Fold in your chopped apple. If the dough looks too dry, add a splash more milk; too wet, toss in a sprinkle of flour. It’s honestly not rocket science.
Heat your oil: Pour about 2 inches of oil into a heavy pot. (I use my old cast iron Dutch oven, but any deep saucepan works.) Heat it up to about 350°F/180°C. If you don’t have a thermometer, drop a little dough in—if it sizzles and rises, you’re good to go. (If it sinks and sulks at the bottom, wait a bit longer.)
Shape and fry: Scoop heaping teaspoons of dough and gently drop them into the hot oil. Don’t crowd the pot—these lil' guys need space! Fry about 2–3 minutes per side, flipping when they get golden. (Yes, sometimes they roll themselves over. Mischievous.)
Drain & roll: Use a slotted spoon to scoop them out onto paper towels. While still warm (but not lava-hot), roll in cinnamon sugar. This is where I sneak a taste. Every time.

Some Notes from Real Life

Donut holes are best warm, but if you wait too long to roll them in sugar, the coating won’t stick as well. Learned that the crumbly way.
If your apple bits are too big, you’ll get lumpy donut holes that sort of explode in the oil. Fine, but messy. Dice small.
I tried air-frying these once. They were...edible? But not nearly as plush. Stick to oil if you can.
If you forget the salt (like I did last month), they’re oddly bland. Don’t skip it.

Variations I’ve Messed With (Some Wins, Some Fails)

Chopped pears instead of apples? Actually works pretty well—subtle but still nice.
Chai spice in the sugar? I liked it, but my nephew said it was “weirdly spicy.” Your mileage may vary.
Once I tried stuffing a caramel in the center—too ambitious. The caramel leaked and made a mess, but, hey, if you master it let me know.
Jazzy with orange zest in the dough—gives it a bit of zing if you’re feeling fancy.

Gear I Use (But You Can Improvise)

Mixing bowls (any will do—sometimes I use my old salad bowl, no shame)
Slotted spoon or spider (but two regular spoons work in a pinch—just be careful)
Deep saucepan or Dutch oven
Thermometer is helpful but, honestly, not essential
Paper towels for draining (or a clean tea towel if you’re out)

Storing Them (Not that it Happens Much)

If (big if) you have leftovers, store in an airtight container at room temp. They’re best the day they’re made, but not half bad the next morning either. I think the cinnamon sugar melds with the dough a bit overnight, but, honestly, in my house they never last more than a day! If they do go a bit stale, a quick zap in the microwave helps.

How We Eat 'Em at My Place

These are great with hot apple cider, or, if you’re like my sister, dunked in coffee (she says it’s the “only way to live”). Sometimes we’ll stack them on a pretty plate and dust with extra cinnamon just to feel a bit more posh. You could even serve with vanilla ice cream, but that’s a bit over the top for breakfast—unless it’s a special day, then go wild.

Things I Learned the Hard Way (So You Don't Have To)

Don’t rush the frying—if the oil’s too hot, the outside gets brown before the inside cooks. I once bit into a raw goo-ball. Not my finest hour.
Let the dough sit for 5 minutes before frying. Maybe it’s just in my head, but I think it puffs up better.
Always taste the cinnamon sugar before rolling; sometimes the cinnamon looks right but isn't punchy enough. Add more if you need to. (I sometimes do this twice—just to be sure, ha!)

FAQ (Because People Actually Do Ask Me These!)

Can I bake these instead of frying? You can, but they come out more like mini muffins. If you want a baked version, check out this recipe from Sally’s Baking Addiction (I like her tips!).
What’s the best apple to use? I like something tart and crisp, like Granny Smith, but honestly, any apple that's not mushy will do just fine.
Can I make the dough ahead? Sort of. It’s better fresh, but you can mix the dry ingredients and dice the apple ahead; just don’t combine everything until you’re ready to fry.
Can I freeze them? Short answer: not really. The texture gets odd. Maybe try freezing after frying, then reheat in the oven, but, uh, they taste best fresh.
How do I know when the oil is ready if I don’t have a thermometer? Toss in a little scrap of dough. If it sizzles and floats, you’re good. If nothing happens, wait. If it goes dark straight away, it’s too hot—take the pan off heat for a minute.
Can I double the recipe? Absolutely! Just fry in batches and give yourself extra time. Or, delegate someone to be the official sugar roller. It’s a sticky job.

On a totally unrelated note, if you ever need a deep-dive on flour types, King Arthur Baking has a helpful guide—I get lost in their site way too often. And if you want more apple recipes, Simply Recipes' apple collection is a rabbit hole—don’t say I didn’t warn you.

If you give these cinnamon sugar donut holes with apple a try, let me know how many survive the first hour. My record is… not great. Enjoy, and don’t be afraid to tweak as you go. That’s half the fun.

Cinnamon Sugar Donut Holes with Apple