Irresistible bite-sized doughnut holes (Printer-Friendly)

Crispy outside, tender inside fried dough balls coated in sugar or cinnamon for a sweet treat.

# 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, for frying

→ Coating Options

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

# How-To Steps:

01 - Whisk together flour, granulated sugar, baking powder, salt, and ground nutmeg in a large bowl.
02 - In a separate bowl, whisk whole milk, eggs, melted butter, and vanilla extract until smooth.
03 - Add wet ingredients to dry ingredients and stir gently until just combined; avoid overmixing for tender results.
04 - Heat vegetable oil in a deep pot or Dutch oven to 350°F.
05 - Use a small cookie scoop or spoon to drop tablespoon-sized dough balls into hot oil, frying in batches to prevent crowding.
06 - Fry doughnut holes for 2 to 3 minutes, turning occasionally until golden brown and cooked through.
07 - Remove doughnut holes with a slotted spoon and place on paper towels to drain.
08 - While warm, roll the doughnut holes in powdered sugar or a mixture of granulated sugar and cinnamon evenly.
09 - Serve immediately to enjoy optimal texture and flavor.

# Expert Advice:

01 -
  • No fancy equipment or doughnut cutters needed, just a spoon and hot oil.
  • They fry up in under three minutes, so you can go from craving to eating in less than half an hour.
  • The dough is forgiving, even if you overmix slightly, they still turn out tender and delicious.
  • You can coat them in anything you like, from cinnamon sugar to powdered sugar or even glaze.
02 -
  • Do not overmix the dough, stir only until the flour disappears or the texture will turn dense and chewy.
  • Keep the oil temperature steady at 350°F, if it drops too low the doughnut holes will soak up grease and taste heavy.
  • Fry in small batches, adding too many at once cools the oil and makes them cook unevenly.
  • Coat them while they're still warm, the sugar sticks better and the contrast between hot dough and sweet coating is unbeatable.
03 -
  • Use a spring-loaded cookie scoop to drop the dough, it keeps the portions even and speeds up the process.
  • Line your draining plate with a wire rack over paper towels, it keeps the bottoms from getting soggy.
  • If the dough feels too thick, add a tablespoon of milk at a time until it's scoopable but not runny.
  • Fry a test doughnut hole first to check the oil temperature and adjust the heat before committing to a full batch.
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