Irresistible bite-sized doughnut holes

I was standing at the kitchen counter on a rainy Saturday morning, staring at leftover dough scraps from a failed attempt at full-sized doughnuts. Instead of tossing them, I rolled them into little balls and dropped them into hot oil. Three minutes later, I had a plate of golden, sugar-dusted bites that disappeared faster than anything I'd ever made. That's how doughnut holes became my go-to when I want something sweet without the fuss of cutting rings or worrying about perfect shapes.

The first time I made these for my niece's birthday party, I set out a bowl of powdered sugar and another of cinnamon sugar. The kids lined up like it was a carnival booth, rolling their own doughnut holes and getting sugar everywhere. I spent the afternoon wiping sticky fingerprints off the table, but watching them giggle over warm dough was worth every bit of cleanup.

Ingredients

• All-purpose flour: The backbone of the dough, I learned that measuring by weight gives you the most consistent results every time.
• Granulated sugar: Just enough sweetness in the dough itself so the coating doesn't have to do all the work.
• Baking powder: This is what makes them puff up and stay light inside, don't skip it or substitute with baking soda.
• Salt: Balances the sweetness and brings out the flavor of the nutmeg and vanilla.
• Ground nutmeg: The secret to that classic doughnut flavor, even a small amount makes a huge difference.
• Whole milk: Adds richness and moisture, I tried it once with skim milk and they turned out dry.
• Large eggs: Bind everything together and give the dough structure without making it dense.
• Unsalted butter: Melted and stirred in, it keeps the dough tender and adds a subtle buttery taste.
• Vanilla extract: A teaspoon is all you need to round out the flavor and make your kitchen smell amazing.
• Vegetable oil: For frying, it has a high smoke point and neutral flavor so the dough tastes clean and light.
• Powdered sugar or cinnamon sugar: The coating options, I always make both because people have strong opinions about which is better.

Instructions

Mix the dry ingredients:

Whisk the flour, sugar, baking powder, salt, and nutmeg in a large bowl until evenly combined. This step takes less than a minute but makes sure every bite has balanced flavor.

Combine the wet ingredients:

In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla until smooth. Make sure the butter isn't too hot or it will scramble the eggs.

Bring the dough together:

Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. The dough should look a little lumpy, overmixing will make the doughnut holes tough.

Heat the oil:

Pour the vegetable oil into a deep pot or Dutch oven and heat to 350°F (175°C). Use a thermometer to check, too cool and they'll absorb oil, too hot and they'll burn outside before cooking through.

Fry the doughnut holes:

Drop tablespoon-sized balls of dough into the hot oil using a small cookie scoop or spoon, working in batches to avoid crowding. Fry for 2 to 3 minutes, turning them gently with a slotted spoon so they brown evenly on all sides.

Drain and coat:

Lift the doughnut holes out with a slotted spoon and set them on a plate lined with paper towels. While they're still warm, roll them in powdered sugar or cinnamon sugar until fully coated.

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I remember bringing a batch to a potluck and watching a friend take one, then immediately reach for two more. She said it reminded her of the boardwalk in the summer, eating warm doughnuts out of a paper bag. That's when I realized these weren't just a quick dessert, they were little bites of nostalgia that brought people back to simpler, happier moments.

How to Store and Reheat

Doughnut holes are best eaten fresh, within an hour of frying when they're still warm and crisp. If you have leftovers, store them in an airtight container at room temperature for up to one day. To bring back some of that just-fried texture, warm them in a 300°F (150°C) oven for about five minutes. I've tried microwaving them, but they turn rubbery, so the oven is the only way to go.

Flavor Variations to Try

Once you've made the basic version a few times, it's fun to experiment. I've stirred a pinch of cardamom into the dry ingredients for a slightly floral note, and swapped the vanilla extract for almond extract when I wanted something different. You can also inject them with jam or chocolate using a piping bag after they've cooled slightly. My favorite twist is rolling them in maple sugar instead of powdered sugar, it gives them a caramelized sweetness that's hard to beat.

Serving Suggestions and Pairings

I like to serve these on a big platter with small bowls of different coatings so people can choose their own adventure. They're perfect alongside hot coffee in the morning or as a dessert after a casual dinner. If you want to make them feel special, pair them with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.

• Set out cinnamon sugar, powdered sugar, and cocoa powder for a coating bar.
• Serve with fresh berries and whipped cream for a more elegant presentation.
• Pack them in a paper bag for a picnic or road trip, they travel surprisingly well.

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These little doughnut holes have a way of turning an ordinary morning into something worth remembering. I hope they bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ What type of flour is best for these dough balls?

All-purpose flour is ideal for creating a balanced texture—enough gluten for structure without heaviness.

→ How hot should the oil be for frying?

Heat the oil to 350°F (175°C) to ensure the dough balls cook evenly and develop a crisp exterior.

→ Can I add extra spices to the dough?

Yes, a pinch of cardamom or extra cinnamon can enhance the flavor without overpowering the sweetness.

→ How do I tell when the dough balls are done frying?

They should be golden brown and float to the surface; cooking typically takes 2–3 minutes.

→ What are good coating options besides powdered sugar?

A mixture of granulated sugar and cinnamon adds a warm, sweet-spicy coating that's equally delicious.

→ Can these dough balls be made ahead of time?

They are best enjoyed fresh but can be stored in an airtight container for up to one day without losing texture.