These no-yeast campfire doughnut holes are a camping breakfast or dessert treat that you can make in your Dutch oven over the campfire or camp stove. They're dusted with cinnamon sugar after frying and are perfect alongside a hot cup of coffee or salted caramel hot chocolate.
I'm calling these cinnamon sugar spiced doughnut holes dessert, but let's be real for a second. Is there anything better alongside your morning coffee than a warm sugary doughnut hole? I think not. So, that also makes them a perfectly acceptable breakfast in my mind. I mean, it's camping, right?
Why This Recipe is Great for Camping
- You can make the dough ahead of time, so all you have to do is fry it at camp. No yeast or rising time required!
- They're a great treat for breakfast or dessert.
Ingredients and Substitutions
- Flour--Regular all-purpose flour works best here.
- Milk--Any type of milk will work here, including non-dairy.
- Baking powder--These doughnuts don't use yeast, so the baking powder helps to create an airy texture.
- Cinnamon--This is used in both the dough and cinnamon sugar to add a little extra spice.
- Oil (not pictured)--Use a neutral oil for frying that has a high smoke point, such as vegetable, peanut, or sunflower oil. The amount you'll need will depend on the size of your Dutch oven.
How to Make Dutch Oven Doughnut Holes
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Use a pastry cutter, two knives, or your fingers to work the butter into the flour mixture until it's the size of small peas.
- Pour in the milk and mix until everything is just combined.
- Gently knead the dough until it comes together in a ball. It should be just sticky enough to hold together.
- Heat the oil in a small Dutch oven over the campfire, camp stove, or stovetop to 350°F. Pinch off golf ball-sized rounds of dough and drop them into the oil. Fry until golden brow.
- Combine the cinnamon and sugar together in a resealable bag or bowl. Remove the doughnuts from the hot oil, drain on paper towels briefly, then shake or roll in the cinnamon sugar to coat.
FAQs
Can I make this in advance?
Yes. You can prepare the dough and shape it into a ball up to 2 days before cooking the doughnut bites. Wrap it in plastic, pop it into a resealable plastic bag, and stash in the fridge or your cooler until you're ready to fry.
Can I use a different coating?
Definitely. Try dipping the doughnut balls into melted chocolate (or use them for a campfire chocolate fondue!), roll them in powdered sugar, or mix powdered sugar with a little milk to create a simple glaze and drizzle that over the cooked doughnuts.
Tips and Troubleshooting
- I prefer to use my smallest Dutch oven (about 1 quart). Using a small size will allow the oil to heat quickly, and won't require as much oil for frying as a large Dutch oven.
- Only cook 3 or 4 doughnut holes at a time. Adding too many can cause the oil temperature to drop too much and doesn't give enough room for the doughnuts to cook evenly.
- Let the oil return to 350°F between batches.
- Use caution when adding and removing the balls from hot oil to avoid drips. Remember, you're cooking over open flame and oil is flammable!
- These are best enjoyed fresh and warm.
More Campfire Dessert Recipes You'll Love
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Recipe
Campfire Doughnut Holes
A sweet breakfast or dessert treat that's perfect for enjoying around the campfire.
Equipment
- Small Dutch oven or pot (1 to 2 quarts)
- Deep-fry thermometer
Ingredients
For the dough
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter cut into small pieces
- ¾ cup milk
For the cinnamon sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together.
- Add the butter and use a pastry cutter, two knives, or your fingers to work in the butter until it's the size of small peas.
- Pour in the milk and stir until everything is combined.
- Gently knead the dough until it comes together. It should be just sticky enough to hold together. Cover and refrigerate until you're ready to fry.
- If cooking over a campfire, prepare a hot fire. Pour enough oil into a small Dutch oven or pot to reach a depth of 2 inches. Attach a deep-fry thermometer to the side of the pot.
- Set it over the hot fire, or on a camp stove or stovetop over high, and heat to a temperature of 350°F.
- Pinch off rounds of dough and shape them into golf ball-sized balls. Work with the dough just long enough to create a ball; don't overwork it or your doughnut will be tough.
- Working with 3 or 4 at a time, add them to the oil and cook until golden brown all over, 3 to 3 ½ minutes. Check one after the first batch to determine the optimal cooking time for your dough. Use a slotted spoon or spider to carefully remove the doughnuts from the hot oil and transfer them to paper towels to drain.
- Repeat with the remaining dough, letting your oil return to temperature between batches.
Make the cinnamon sugar
- While the doughnuts are cooking, combine the sugar and cinnamon in a resealable bag or small bowl.
- Working with a couple at a time, add the warm cooked doughnuts to the cinnamon sugar and shake or roll to coat.
- Serve warm.
Notes
- I prefer to use my smallest Dutch oven (about 1 quart). Using a small size will allow the oil to heat quickly, and won't require as much oil for frying as a large Dutch oven.
- Only cook 3 or 4 doughnut holes at a time. Adding too many can cause the oil temperature to drop too much and doesn't give enough room for the doughnuts to cook evenly.
- Let the oil return to 350°F between batches.
- Use caution when adding and removing the balls from hot oil to avoid drips. Remember, you're cooking over open flame and oil is flammable!
- These are best enjoyed fresh and warm.
Nutrition
Serving: 1 doughnut holeCalories: 189kcalCarbohydrates: 26gProtein: 3gFat: 9gCholesterol: 14mgFiber: 1gSugar: 9g
Tried this recipe?Let us know how it was!
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