Spicy Chili Cinnamon Sugar Doughnut Holes with Beer

Chili Cinnamon Sugar Doughnut Holes

Nothing beats biting into a soft, chewy piece of a fried doughnut hole- warm with inviting bursts of sugary sweetness in each mouthful. The variations can range from bite-size to behemoth and the options for toppings can be endless. If you want to give your donuts some extra edge, bring some heat by seasoning with some extra spice! This recipe for spicy doughnut holes made with beer will satisfy any doughnut craving.

The dough came out with a slightly crunchy exterior, yet the inside remained creamy and moist. The sprinkled coating of cinnamon mixture complimented the citrus notes of the beer I chose to blend into the dough recipe.  Why add beer? I find that beer gives pastries an unbelievably fluffy texture. Feeling experimental, I went with a Mexican-style lager to the dough. I wanted to add some zesty crisp notes to the warm vanilla notes of the dough. Top that with heat from the chili contrasting the sweetness of the sugar and you have a recipe for fluffy, flavorful fried dough.

If you want endless compliments for your baking skills, these doughnuts balls are the answer!

Chili Cinnamon Sugar Doughnut Holes

Spicy Doughnut Holes

  • Servings: 24
  • Difficulty: Easy
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Ingredients

  • 2 cups vegetable oil for frying
  • 2 1/4 cup flour
  • 1/3 cup sugar
  • 1 Tbsp of baking powder
  • 1/2 tsp of ground cinnamon
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/2 cup beer
  • 1/4 cup olive oil
  • chili, cinnamon and sugar for topping; amount varies

Directions

  1. Put the two cups of oil in a skinny and tall pot for frying, heating oil to around 350°F.
  2. Mix the flour, sugar, baking powder, and cinnamon together until it is blended.
  3. In a separate bowl, mix together the beaten egg, milk, beer and olive oil together.
  4. Blend the dry ingredients slowly into the wet mixture. Do not overmix the batter because the dough will become too tough.
  5. Put the batter into small balls and drop into the hot oil; approximately a quarter-size spoonful. Fry the doughnut until golden brown; approximately 2-3 minutes. Do not make the balls too big; you want the dough to cook evenly inside and out.
  6. Once the doughnuts are cooked through, remove them from the hot oil; place on a plate with paper towels for draining and cooling.
  7. Let the doughnuts cool down, about 5-10 minutes.
  8. Once cooled, roll them in your chili cinnamon sugar mixture. Depending on the level of heat you would like, slowly add the chili into the cinnamon and sugar until the desired level of heat has been obtained.


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