The warm, pillowy texture of these gluten-free cinnamon sugar donut holes, paired with the sweet crunch of the cinnamon sugar coating, is utterly irresistible. Using pizza dough as the base might sound unconventional, but it adds a delightfully chewy texture that’s perfect for gluten-free donuts. Each bite melts in your mouth, with the buttery cinnamon sugar providing just the right amount of sweetness. Whether you’re gluten-sensitive or just looking for a quick and easy donut fix, these little treats hit the spot every time.
Ingredients:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
- 1 batch of gluten-free dough (pizza dough works great!)
Instructions:
- Prepare the Dough: Start by preparing your gluten-free dough. If you’re using store-bought gluten-free pizza dough, make sure it’s at room temperature for easy handling. If you’re making your own dough, follow the instructions provided by the brand or your recipe. Once the dough is ready, lightly flour your surface with gluten-free flour to prevent sticking.
- Shape the Donut Holes: Pinch off small pieces of the dough, about 1 to 1.5 inches in size, and roll them into smooth balls. The size should resemble donut holes or small bite-sized pieces. Continue this process until you’ve used all the dough.
- Preheat the Oil: Pour oil into a deep pot or a fryer, filling it about halfway. Heat the oil over medium heat until it reaches about 350°F (175°C). You can use a thermometer to check the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready.
- Fry the Donut Holes: Carefully place a few donut holes into the hot oil, making sure not to overcrowd the pot. Fry them for 2-3 minutes on each side or until they turn golden brown. They should puff up slightly as they cook. Using a slotted spoon, remove the donut holes from the oil and place them on a plate lined with paper towels to drain the excess oil. Continue frying the rest of the dough in batches.
- Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon until well combined. Set aside.
- Coat the Donut Holes: While the donut holes are still warm, brush each one with melted butter, ensuring they are evenly coated. Then, immediately roll them in the cinnamon-sugar mixture, making sure each donut hole is generously covered.
- Serve and Enjoy: Once all the donut holes are coated in the cinnamon sugar mixture, serve them warm. These donut holes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to two days.
