Doughnut Holes Fried Bites (Printable Version)

Crisp fried dough balls with tender centers, dusted in sugar or cinnamon-spiced coating.

# 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 - In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg.
02 - In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until evenly combined.
03 - Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix.
04 - Preheat 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 portions into hot oil in batches, avoiding overcrowding.
06 - Fry doughnut holes for 2 to 3 minutes, turning occasionally, until golden brown and cooked through.
07 - Remove fried dough balls with a slotted spoon and place on paper towels to drain.
08 - While still warm, roll doughnut holes in powdered sugar or in a mixture of granulated sugar and cinnamon.
09 - Present the doughnut holes fresh for the best texture and flavor.

# Helpful Hints:

01 -
  • They're gone within minutes of hitting the cooling rack, which says everything.
  • The whole process takes less than an hour from bowl to plate, perfect for last-minute cravings.
  • Nutmeg is the quiet hero here—it lifts the flavor in a way people taste but can never quite name.
02 -
  • Temperature is everything—fluctuations in oil temperature are why batches sometimes turn out differently than others, so invest in a candy thermometer.
  • Don't overmix the batter; you can always stir a little more, but you can't unmix once the gluten network tightens and the texture becomes rubbery.
03 -
  • Use a cookie scoop if you have one—it gives you consistently sized doughnuts that cook evenly, which matters more than you'd think.
  • Keep the oil temperature steady by not dropping too many doughnuts in at once; the batter will lower the heat, and recovery takes time.
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