Doughnut Holes Sweet Treat (Printable)

Bite-sized fried dough balls, crisp outside and tender inside, dusted with powdered sugar or cinnamon.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground nutmeg
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ For Frying

10 - 4 cups vegetable oil

→ Coating Options

11 - 1/2 cup powdered sugar
12 - 1/2 cup granulated sugar
13 - 1 teaspoon ground cinnamon

# How To Make:

01 - Whisk flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl until evenly mixed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully combined.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing to keep the dough tender.
04 - Preheat vegetable oil in a deep pot or Dutch oven to 350°F (175°C), ensuring it is hot enough for frying.
05 - Using a tablespoon or small cookie scoop, carefully drop spoonfuls of dough into the hot oil, frying in batches to prevent overcrowding.
06 - Fry the doughnut holes for 2 to 3 minutes, turning occasionally, until they achieve a golden-brown color and are cooked through.
07 - Remove fried dough balls with a slotted spoon and drain on paper towels to remove excess oil.
08 - While still warm, roll the doughnut holes in powdered sugar or a blend of granulated sugar and cinnamon for a classic finish.
09 - Serve immediately to enjoy their optimal texture and flavor.

# Top Tips:

01 -
  • They're ready in about 35 minutes from start to finish, which means you can satisfy a craving before your coffee gets cold.
  • The dough is forgiving and simple, with no yeast waiting around or overnight chilling required.
  • One batch makes enough to share, and watching someone's face light up when they bite into a warm one never gets old.
02 -
  • The temperature of your oil is non-negotiable—I've learned this the hard way by burning the outside while the inside stayed raw, and by making greasy sponges when the oil was too cool.
  • Don't overmix the batter; the moment the flour disappears is the moment you stop stirring, because overworked dough makes tough, dense holes instead of tender ones.
  • Your ingredients need to be at room temperature before you start, especially the eggs and milk, because cold ingredients won't combine smoothly and your dough will have an off texture.
03 -
  • Let your oil come back up to temperature between batches, otherwise your frying time will be inconsistent and you'll end up with some greasy holes and some that cook too fast.
  • A cookie scoop is worth its weight in gold here because it makes your doughnut holes uniform in size, which means they cook evenly and look professional on the plate.
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