Doughnut Holes Fried Bites (Printable Version)

Crispy fried dough balls coated in sugar or cinnamon, offering a tender, sweet delight.

# 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

# Cooking Steps:

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

# Expert Advice:

01 -
  • They're done in under 40 minutes from start to finish, making them perfect for unexpected cravings or last-minute gatherings.
  • No special equipment or piping skills needed—just a spoon and a pot of oil.
  • Warm doughnut holes have a crispy exterior and feather-light interior that no store-bought version can match.
  • The recipe doubles or triples easily if you're feeding a crowd or want leftovers.
02 -
  • Oil temperature is everything—invest in a small candy thermometer and check it often because it drops every time you add cold dough.
  • Don't overmix the batter, even if it looks a bit lumpy; rest assured the dough will smooth out when you scoop it.
  • Work quickly once the oil is hot because the dough can develop air bubbles if it sits too long before frying.
03 -
  • Use a cookie scoop for uniform sizing so all your doughnut holes fry at the same rate and finish together.
  • Keep oil at 350°F (175°C) by monitoring with a thermometer and adjusting your heat as needed—a few degrees make a real difference.
  • If your dough feels too thick, add a tablespoon more milk; too thin, add a tablespoon more flour.
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