• To start this donut hole recipe, we are going to make the sugared cinnamon topping first. This is so easy to make, all you need to do is add 150g of white sugar with 1 tablespoon of ground cinnamon into a small bowl. That’s it

Making the donut hole dough

• Now, in a Pyrex bowl add in 2 eggs and whisk well.
• Add in 1 tablespoon of butter and 150mls of warm milk, Whisk until the butter has melted.
• Next, add 1 tablespoon of dried yeast and stir in.
• Now add in the vanilla essence, sea salt, and caster sugar and whisk together.
• Slowly add in your plain flour, adding it in a bit at a time, while whisking your mix into a soft dough.
• You will need to rub a little flour on your hands and add a small amount of flour to a clean surface.
• Knead the dough for a minute and turn it into a dough ball.
• Return your dough ball back into the Pyrex bowl and cover for about 20 minutes.
• The dough will become bigger in size during this time. To test if your dough is ready poke a few times lightly with your finger, if the dough tries to ping back it's ready to be rolled.
• Flour a clean surface and rolling pin and roll out your dough so it's about 1cm thick using a small circle donut dough cutter (if you don’t have a cutter you can use a cap from a drinks bottle, it’s the perfect size for the donut holes).

Frying your Donut holes

• Heat your oil to 170 degrees
  
• While the oil is heating up leave your donut holes to raise again.
• When the oil is heated up lower in your donut holes carefully into the hot oil.
• Fry your donut holes in small batches at a time.
• The donut holes take about 1 minute to cook, using a long-handled metal spoon or spatula, keep the donut holes moving around so that they cook evenly.
• When your donut balls are golden brown, remove the donut holes from the oil and place them onto a plate with a couple of squares of kitchen roll, this will help soak up any excess oil.
• While the donut holes are still warm rub the cinnamon sugar onto each donut making sure to cover the whole surface.
• Place the cinnamon-sugared donut holes onto a wire rack to finish cooling.
• To be honest these donut holes taste amazing when they are still warm. Hope you enjoy this recipe.