Baked Donut Holes

A few notes about these babies:

These are quick bread donut holes. They have a more cake-like texture and taste than yeast donuts. In fact, I'm not sure if calling them "donut holes" is entirely appropriate. They're more like little muffin bites with a yummy crunch in the texture (for the rice krispy cereal) and a cinnamon-sugar coating.  

In a large mixing bowl combine:

• 1-1/3 cups bread flour
• 1 cup rice krispy cereal, coarsely crushed
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

With a pastry blender or a fork, cut in:

• 2 TBSP butter, cold
• 2 TBSP shortening (butter flavored recommended)

Mix until the mixture looks like coarse crumbs. 

Add:

• 1 TBSP vanilla extract
• 1/2 cup 2% milk

Stir until just barely moistened. 

Roll the dough into 1-inch balls (about 30 balls).

In a small bowl, mix:

• 1/2 cup sugar
• 1 teaspoon ground cinnamon

In a separate small bowl, melt:

• 1/4 cup butter

Dip balls in butter and then roll in cinnamon-sugar mixture. Place into a greased 8 or 9 inch round pan. 

Bake at 425 for 15-18 minutes. The donut holes are done when you can stick a toothpick in and it comes out clean. After baking, allow them to cool for a couple minutes before removing and taking apart. Enjoy!

Modified from this Original Source