Description
Discover how to make irresistible fried donut holes with our easy-to-follow recipe. Learn the secrets to perfecting this sweet treat today!
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 3 teaspoon s (14 g) baking powder
- 3/4 teaspoon (4 g) salt
- 1/2–1 teaspoon (8 ml) (1–2 g) ground nutmeg
- 3/4 cup (177 ml) whole milk
- 2 large eggs
- 1/2 teaspoon (3 ml) (2–3 ml) vanilla extract
- 3 tablespoon s (42 g) unsalted butter, melted
- Oil for deep-frying
- 1/2 cup (50 g) powdered sugar
- 3 tablespoon s (45 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (200 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Instructions
- In a medium-sized bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg thoroughly.
- In a separate medium-sized bowl, whisk together the whole milk, eggs, and vanilla extract. Add the melted butter and mix until well blended.
- Gradually combine the dry mixture with the wet mixture, ensuring everything is fully mixed together. Set this aside.
- Pour enough oil into a medium pot to reach a depth of at least 3 inches (5cm). Insufficient oil can cause the donut holes to become flat.
- Heat the oil to 375°F (175°C). Use a thermometer to confirm the oil has reached the correct temperature.
- While the oil is heating, prepare a plate or baking sheet with paper towels to absorb excess oil from the fried donut holes.
- When the oil reaches the desired temperature, reduce the heat to medium-low and start frying the dough.
- Using an ice cream scoop or a spoon, drop 1-2 tablespoons of dough into the hot oil gently. Fry in small batches to prevent overcrowding, which can cool the oil too much and result in soggy donuts.
- Cook each batch for 1-2 minutes until the bottom is golden. Flip them over and fry for another 1-2 minutes until the other side is done and the interior is cooked through.
- Remove the donut holes from the oil using a slotted spoon or skimmer, and place them on the prepared paper towels to drain excess oil.
- Repeat with the remaining batter until all the dough is fried.
- If you wish to glaze, make the glaze while the donuts are still warm. For a cinnamon sugar coating, roll the warm donuts in the cinnamon sugar mixture to ensure it sticks.
- While the donuts are cooling, prepare the optional glaze by mixing the powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness by adding more powdered sugar or milk as needed.
- Pour the glaze over the warm donuts, or dip them into the glaze, turning them to coat completely. Allow them to sit on a wire rack until the glaze sets. Serve while warm.
- For cinnamon sugar coating, combine granulated sugar and cinnamon in a small bowl.
- Roll the freshly fried donuts in the cinnamon sugar immediately after frying. Serve and enjoy.
Notes
- Ensure the oil reaches 375°F before frying to prevent greasy donut holes.
- Fry in small batches to avoid overcrowding and ensure crispy results.
- Roll warm donut holes in cinnamon sugar immediately after frying for best adherence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 5g
- Protein: 3g
Keywords: donut holes, fried doughnuts, cinnamon sugar, homemade glaze, deep-fried sweets
