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    Home / Recipes / Course / Breakfast

    1 May 29, 2015 Breakfast  |   Jump to Recipe

    Cinnamon Chile de Arbol Donut Holes

    National Doughnut Day is coming up on June 5th.  Let’s celebrate.

    This post may contain affiliate links.

    Cinnamon Chile Donut Holes

    These Cinnamon Chile de Arbol Donut Holes are inspired by my latest donut obsession in San Diego, Nomad Donuts.  If you follow me on Instagram, I’m sure you’ve seen plenty of donut photos that feature their tasty creations.  Nomad regularly serves flavored donut holes, and my favorite is their cinnamon chile de arbol variety.  So much so, that I decided to recreate them at home.  After several wonderful rounds of recipe testing, I finally landed on a method that may just be tastier than the original 🙂

    This recipe starts with a simple mix of freshly ground, toasted chiles de arbol, ground cinnamon and sugar.  A topping for the fried donut holes that’s got the recognizable warmth of cinnamon sugar paired with the exciting spark of dried chile.  Toasting the chiles before grinding provides another layer of flavor that works well with the cinnamon.  This spice-flecked topping is tossed with the freshly fried donut holes, creating a lip-tingling treat perfect for breakfast or dessert.  Continue reading for the recipe plus ideas for a National Doughnut Day party!

    Cinnamon Chile Sugar

    Making donuts holes at home is a simple task that requires some pantry staples, a heavy pot, neutral oil and a candy or deep-fry thermometer.   The batter is made with flour, sugar, baking powder, salt, milk, an egg and butter, similar ingredients to a pancake batter.  The use of baking powder (instead of yeast) here, classifies these donuts as the “cake” variety, and also makes the process much easier.  Once you’ve mastered the basic donut recipe, try switching up the toppings:

    • Cinnamon Sugar: 1 teaspoon cinnamon + 1/2 cup sugar
    • Vanilla Glaze: 1 1/2 cups confectioner’s sugar + 3 tablespoons milk + 2 teaspoons vanilla extract
    • Lemon Glaze: 1 1/2 cups confectioner’s sugar + 3 tablespoons lemon juice
    • Chocolate Glaze: 1 1/2 cups confectioner’s sugar + 4 tablespoons unsweetened cocoa powder + 3 tablespoons milk + 2 teaspoons vanilla extract
    • Lavender Sugar: 1/2 cup sugar + 2 teaspoons edible lavender flowers (pulsed in a food processor)

    To take your National Doughnut Day celebration to the next level, make several of the varieties above, and invite all your friends and family over. Serve with plenty of hot coffee.

    Donut Batter

    It’s nearly impossible to resist eating these donuts warm, right after tossing in the cinnamon chile sugar. Go ahead and indulge, but save some for your party guests :)!

    Cinnamon Chile de Arbol Donut Holes

    Cinnamon Chile Donut Holes

    Cinnamon Chile de Arbol Donut Holes

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 20 donuts

    Ingredients
      

    • 2 whole dried chiles de arbol
    • 2 whole dried chiles de arbol
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cinnamon
    • 1/2 cup sugar
    • 1/2 cup sugar
    • 2 cups all purpose flour
    • 2 cups all purpose flour
    • 3 tablespoons sugar
    • 3 tablespoons sugar
    • 4 1/2 teaspoons baking powder
    • 4 1/2 teaspoons baking powder
    • 1/2 teaspoon fine grain sea salt
    • 1/2 teaspoon fine grain sea salt
    • 1 cup milk
    • 1 cup milk
    • 1 egg
    • 1 egg
    • 1/4 unsalted butter, melted and cooled
    • 1/4 unsalted butter, melted and cooled
    • Vegetable oil, for frying

    Instructions
     

    • Toast chiles in a small skillet over medium-low heat until dark and fragrant (1 – 2 minutes). Let cool, then remove and discard the stems. Coarsely chop toasted chiles de arbol, then transfer (seeds and all) to a spice grinder or mortar and pestle. Grind into a fine powder. Place chile powder in a small bowl with cinnamon and sugar, stirring to combine.
    • In a large bowl, whisk together flour, sugar, baking powder and sea salt. In a medium bowl, whisk together the milk and egg until combined. Whisk in the butter, then pour the wet ingredients in the bowl with the dry ingredients. Using a spatula, mix until combined. Don’t overwork the batter here. A few visible lumps are fine. Let the batter rest for 30 minutes.
    • Meanwhile, fill a large cast-iron pot halfway with oil (about 4 cups), and heat to 350°F. Also, spread the cinnamon-chile sugar out on a large plate and set aside. Working in batches, carefully drop heaping tablespoons of batter, five or six at a time, into the hot oil, and fry until golden brown (2 – 3 minutes). Using a slotted spoon, transfer donut holes to a paper towel-lined plate. Let cool for just a moment, and then roll the warm donut holes in the cinnamon-chile sugar. These donut holes are best enjoyed immediately, but will last for up to 1 day stored covered at room temperature.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Here are some other coffee and donut-inspired treats found on Kitchen Konfidence:

    Strawberry Buttermilk Doughnuts

    Strawberry Buttermilk Doughnuts

    Chocolate Panna Cotta with Espresso Whipped Cream

    Chocolate Panna Cotta with Espresso Whipped Cream

    Sparkling Lemon Doughnuts

    Sparkling Lemon Doughnuts

    Date Creamer

    Date Creamer

    Java Chip Ice Cream

    Java Chip Ice Cream

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Breakfast Tags: baking powder, butter, chile de arbol, cinnamon, egg, flour, milk, sea salt, sugar, vegetable oil

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      May 29, 2015 at 1:58 pm

      There’s nothing better than a fried donut hole! With cinnamon and sugar! I want some now!

      Reply
      • Brandon Matzek says

        May 30, 2015 at 1:31 pm

        They are so wonderful fresh out of the hot oil!

        Reply
    2. sippitysup says

      May 29, 2015 at 3:50 pm

      Masterful donuts and of course the flavors are just my kind of thing. GREG

      Reply
      • Brandon Matzek says

        May 30, 2015 at 1:31 pm

        Thanks Greg! I had a feeling you’d like these 😉

        Reply
    3. June @ How to Philosophize with Cake says

      May 30, 2015 at 7:37 am

      Wow, chiles in doughnuts? I love that idea! I’m sure these would go well with some chocolate sauce 🙂

      Reply
      • Brandon Matzek says

        May 30, 2015 at 1:32 pm

        Excellent idea June! That would be really tasty.

        Reply
    4. Millie l Add A Little says

      May 30, 2015 at 11:50 pm

      Oh My God Brandon. These look too good! I would totally accidentally all of these straight out of the fryer!

      Reply
      • Brandon Matzek says

        May 31, 2015 at 10:53 am

        Haha thanks Millie!! They are pretty irresistible :)!

        Reply
    5. Brian @ A Thought For Food says

      May 31, 2015 at 6:33 am

      Oh man, I’d love to devour a whole tray of these. That sweet/spicy combo gets me every time.

      Reply
      • Brandon Matzek says

        May 31, 2015 at 10:53 am

        Me too. Thanks Brian!

        Reply
    6. heather @french press says

      June 1, 2015 at 8:27 am

      there is nothing I enjoy more than a freshly made doughnut and coffee – thee look incredible

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:11 pm

        Me too! Thanks Heather 🙂

        Reply
    7. Kacey @ The Cookie Writer says

      June 1, 2015 at 8:53 am

      Wow!! I would have no problem celebrating doughnut day at your house! These look amazing!

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:12 pm

        The more the merrier!

        Reply
    8. Holly | Twisted Tastes says

      June 1, 2015 at 10:56 am

      Wow, I like that you took the time to roast/grind your own chilis. The heat paired with the cinnamon and sugar sounds amazing. Thanks for sharing. I’m about to order a new cord for my deep fryer so I can try these out. Cheers!

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:13 pm

        It’s an extra step that doesn’t require much effort, but provides some big flavor payoff. Thanks Holly!

        Reply
    9. Kate @ Diethood says

      June 1, 2015 at 11:48 am

      What an awesome way to celebrate doughnuts!! I had no idea! Marking my calendar for sure. These are gorgeous!

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:14 pm

        Haha thanks Kate!!

        Reply
    10. Carla (@charliesue) says

      June 1, 2015 at 12:55 pm

      Holy. CRAP. What a genius flavor idea on these doughnuts. I want to eat them right this second.

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:14 pm

        Thanks Carla :)!

        Reply
    11. Liren says

      June 1, 2015 at 4:16 pm

      Sweet AND spicy? I would inhale the whole plate, Brandon!

      Reply
      • Brandon Matzek says

        June 1, 2015 at 5:17 pm

        YES!! Thanks Liren. I could easily eat 3 or 4 of these in one sitting. They’re smaller, so it’s ok, right ;)?

        Reply
    12. LindySez says

      June 1, 2015 at 5:58 pm

      You have a fantastic eye for photos! And your recipes look pretty great as well! Cheers

      Reply
      • Brandon Matzek says

        June 2, 2015 at 2:55 pm

        Thanks Lindy!

        Reply
    13. Lauren @ Wicked Spatula says

      June 1, 2015 at 7:13 pm

      These look gorgeous! I may try the recipe with gluten free flour, we’ll see how it turns out!

      Reply
      • Brandon Matzek says

        June 2, 2015 at 2:56 pm

        Please share the results! I’ve got some C4C in my pantry that I need to test/try out.

        Reply
    14. Marius @ Kitchen & Life says

      June 3, 2015 at 2:15 am

      Like little puff balls of flavour explosions! I used to have these a lot when I was younger and I’m probably due to make them again as a weekend treat with a fresh brew of espresso 🙂

      Reply
      • Brandon Matzek says

        June 3, 2015 at 9:32 am

        Yes!! Treat yo self this weekend :). Thanks Marius!

        Reply
    15. Kate says

      June 7, 2015 at 5:15 am

      These are truly beautiful! I love the idea of a little spice in my sweet, fried food, so yummy!

      Reply
      • Brandon Matzek says

        June 8, 2015 at 12:33 pm

        Yeah, it balances things out. Thanks Kate!!

        Reply
    16. Tina Jui | The Worktop says

      June 9, 2015 at 1:51 am

      Wow, these are beautiful! I love the unique shape each of the donut holes get by just dropping the batter into the pot of oil. I’ve never done it that way before, but I’ll have to give that a try next time.

      Reply
      • Brandon Matzek says

        June 9, 2015 at 6:31 am

        Thanks Tina! I also enjoy the unique shapes. This also allows for some crispier bits on the outside while the inside stays fluffy.

        Reply
    17. Jess @ whatjessicabakednext says

      June 9, 2015 at 11:46 am

      These donut holes look divine! Loving the sweet and spicy flavours!

      Reply
      • Brandon Matzek says

        June 9, 2015 at 5:50 pm

        Thanks Jess!

        Reply
    18. Cynthia/What A Girl Eats says

      June 9, 2015 at 3:59 pm

      Very cool take on a traditional churro or doughnut hole! I love the chili kick!

      Reply
      • Brandon Matzek says

        June 9, 2015 at 5:51 pm

        Thanks Cynthia!

        Reply
    19. Laura @ Family Spice says

      June 12, 2015 at 4:14 pm

      Ok, I’ve seen chile powder in brownies, cookies and fudge but never on donuts. Brilliant!

      Reply
      • Brandon Matzek says

        June 12, 2015 at 4:33 pm

        Thanks!! Mmmm now I want spicy brownies.

        Reply
    20. Carol Borchardt says

      June 13, 2015 at 5:51 pm

      Wow. This combination is right up my alley. Love the spicy touch to donut holes!

      Reply
      • Brandon Matzek says

        June 14, 2015 at 7:15 am

        The spice takes them to the next level. Thanks Carol 🙂

        Reply
    21. Faith (An Edible Mosaic) says

      June 14, 2015 at 4:28 am

      Love that sweet/spicy combo – such a fun idea to use chile here! These are adorable. 🙂

      Reply
      • Brandon Matzek says

        June 14, 2015 at 7:18 am

        Thanks Faith :)!

        Reply
    22. Christina @ Christina's Cucina says

      June 14, 2015 at 8:45 am

      LOVE homemade doughnuts, but I’ve never had anything flavored with something spicy before. What a unique combination, but one I’d be willing to try! They look perfect!!

      Reply
      • Brandon Matzek says

        June 15, 2015 at 1:08 pm

        The sweet-spicy thing works really well. Thanks Christina!

        Reply
    23. Becca @ Crumbs and Chaos says

      June 14, 2015 at 7:59 pm

      LOVING this kicked up donut hole, perfect for a weekend breakfast treat!

      Reply
      • Brandon Matzek says

        June 15, 2015 at 1:10 pm

        Agreed! Thanks Becca.

        Reply
    24. Matt @ Plating Pixels says

      June 14, 2015 at 9:34 pm

      Wow those photographs are gorgeous! And those modifications are intriguing. I’ll go for the lemon glaze or lavender sugar please!

      Reply
      • Brandon Matzek says

        June 15, 2015 at 1:10 pm

        Thanks so much Matt!

        Reply
    25. Steph @ Steph in Thyme says

      June 15, 2015 at 10:02 am

      Heck yes I’ll take some chile heat in my donut holes! I love sweet and savory combinations, this sounds like the perfect treat.

      Reply
    26. Annie @ Annie's Noms says

      June 15, 2015 at 10:57 am

      LOVE the sweet and spicy combo! Just perfect!

      Reply
      • Brandon Matzek says

        June 16, 2015 at 2:41 pm

        Me too!! Thanks 🙂

        Reply

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    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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