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–+ servings
High Protein Cinnamon Sugar Donut Holes on a black plate, with a copper crisping tray with more donut holes in the background, and sticks of cinnamon.

Nutrition

Calories: 268kcal | Carbohydrates: 27.8g | Protein: 34.6g | Fat: 1.6g | Sodium: 30.6mg | Fiber: 1.1g
Check out these no-powder high protein cinnamon sugar donut holes! The magic is vital wheat gluten, and if you haven't tried dessert seitan yet, now is the time!
5 from 2 votes
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Servings 2

Ingredients

Instructions
 

  • Pre-heat the oven to 350 F (177 C).
  • Mix the sugar and ground cinnamon in a small bowl.
  • In a medium bowl, combine the vital wheat gluten, corn starch and baking powder.
  • Add water and apple cider vinegar to your dry mixture. I usually just mix with my hands. Don't mix too much because it will make the texture more chewy. Should end up as a dough. If it's too wet, add some more gluten.
  • Split dough into 12 - 16 pieces (if you do much large, it will change the cooking time and temperature).
  • Roll these pieces into balls and toss them around in the cinnamon sugar mixture until they are coated.
  • Space out evenly on the tray (I like to use a copper crisper tray).
  • Bake for 25 - 27 minutes.
  • You will know that they're done when you can poke them and they don't dent or collapse. They should feel very tight and solid.

Equipment

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Copper crisper basket and tray
Copper crisper basket and tray

Notes

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PDV High Protein Cinnamon Sugar Donut Holes
 
Equipment: either a copper crisper tray or air fryer; we use the crisper tray so we can bake everything at once. These puff up a lot so unless you have a large air fryer, I wouldn’t recommend using one. You could probably also use a baking sheet with parchment paper, though I have not tried it.
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