In a medium bowl, combine the self-rising flour and cinnamon applesauce, mixing gently until a thick and cohesive dough forms.

Preheat your canola or vegetable oil in a deep skillet or heavy pot to 350°F. Ensure the oil is at least 2 inches deep for even frying.

Using a small cookie scoop or spoon, portion out 1-tablespoon mounds of the dough. Carefully drop a few mounds into the hot oil, ensuring not to overcrowd the pan—fry 3–4 at a time.

Let them fry for about 2–3 minutes per side, watching for a golden-brown color and puffiness.

Once done, remove the donut holes using a slotted spoon and let them drain on a paper towel-lined plate for a minute or two.

While still warm, roll each donut hole in cinnamon sugar until they are fully coated.

Serve warm for the ultimate flavor and texture experience.