Doughnut Holes Sweet Treat

I was cleaning out the pantry on a rainy Saturday when I found a half-empty bag of flour and remembered how my neighbor used to make fresh doughnut holes every weekend. The smell would drift through the hallway and pull everyone out of their apartments. I decided to try making them myself, no fancy equipment, just a pot and a spoon. The first batch came out lopsided and a little too dark, but they tasted like childhood anyway. I've been hooked ever since.

The first time I made these for my kids, they stood by the stove and counted each one as it bobbed in the oil. We ended up eating half the batch before they even cooled, fingers sticky with cinnamon sugar. My youngest said they tasted better than the bakery, and I didn't have the heart to tell her it was probably just the butter. Now she asks for them every time her friends come over, and I always make extra.

Ingredients

• All-purpose flour: The backbone of the dough, I learned not to pack the measuring cup or they turn out dense and heavy.
• Granulated sugar: Just enough sweetness in the dough so the coating doesn't have to do all the work.
• Baking powder: This is what makes them puff up light and airy instead of sinking like rocks.
• Salt: Balances the sweetness and brings out the nutmeg in a way that surprised me the first time.
• Ground nutmeg: A tiny bit goes a long way, it's the secret warmth you taste but can't quite name.
• Whole milk: I tried skim once and they came out sad and dry, whole milk is worth it here.
• Eggs: They bind everything together and give the inside that tender, cakey texture.
• Unsalted butter, melted: Adds richness without making the dough greasy, let it cool slightly before mixing.
• Vanilla extract: Pure extract makes a noticeable difference, the fake stuff tastes flat next to hot oil.
• Vegetable oil for frying: I use canola or peanut oil because they handle high heat without smoking up the kitchen.
• Powdered sugar: Melts into a sweet shell when the doughnut holes are still warm.
• Cinnamon: Mixed with granulated sugar, this is my go-to coating when I want something cozy.

Instructions

Mix the Dry Ingredients:

Whisk the flour, sugar, baking powder, salt, and nutmeg in a big bowl until everything looks even and there are no clumps. This step matters more than I thought, uneven mixing means some bites are bland and others too salty.

Combine the Wet Ingredients:

In another bowl, whisk together the milk, eggs, melted butter, and vanilla until smooth and slightly frothy. The eggs should disappear completely into the liquid.

Bring the Dough Together:

Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined, a few small lumps are fine. Overmixing makes them tough and chewy instead of light.

Heat the Oil:

Pour the oil into a deep pot or Dutch oven and heat it to 350°F, use a thermometer if you have one. If the oil is too cool, they soak up grease, too hot and they burn on the outside before cooking through.

Fry in Batches:

Use a small cookie scoop or spoon to drop tablespoon-sized balls of dough into the hot oil, don't crowd the pot or the temperature drops. Fry for 2 to 3 minutes, turning them gently with a slotted spoon so they brown evenly.

Drain and Coat:

Lift the doughnut holes out with a slotted spoon and let them drain on paper towels for a few seconds. While they're still warm, roll them in powdered sugar or cinnamon sugar until coated.

Save

One morning I made these for a brunch with old friends, and we sat around the table dipping them in coffee and talking until the pot was empty. Someone said they tasted like fairgrounds and summer nights, and everyone agreed. It's funny how something so simple can hold that much.

How to Know When They're Done

The outside should be deep golden brown, not pale or blonde. When you lift one out, it should feel lighter than you expect, that means the inside is cooked and fluffy. If you're unsure, break one open, the center should be cakey and dry, not doughy or wet.

Coating Variations

Powdered sugar is classic and melts into a sweet glaze when they're hot. Cinnamon sugar gives them a warm, spiced flavor that reminds me of fall. I've also rolled them in cocoa powder mixed with sugar for a chocolate version, and once I drizzled them with melted chocolate after they cooled.

Storage and Reheating

These are best eaten within an hour of frying, while the outside is still crisp and the inside is soft. If you have leftovers, keep them in an airtight container at room temperature for up to a day. Reheat them in a 300°F oven for a few minutes to bring back some of the texture, the microwave makes them soggy.

• Don't refrigerate them, the cold makes the texture gummy and sad.
• If you want to make the dough ahead, cover it tightly and refrigerate for up to 4 hours before frying.
• Freeze any extras in a single layer on a baking sheet, then transfer to a freezer bag, they keep for a month.

Save

There's something about pulling warm doughnut holes out of hot oil and watching people reach for them before they even cool. Make these once and you'll understand why they never last long.

Recipe FAQs

→ What type of flour is best for the dough?

All-purpose flour provides the right balance of structure and tenderness for the doughnut holes.

→ How do I know when the dough balls are cooked through?

Fry until golden brown and cook for about 2–3 minutes, turning occasionally for even cooking.

→ Can I add flavors to the dough?

Yes, adding spices like nutmeg or cardamom enhances the aroma and taste of the dough.

→ What oils are recommended for frying?

Vegetable oil works well for frying as it withstands high temperatures without burning.

→ How should I store leftovers?

Store in an airtight container for up to one day to maintain freshness and texture.