Imagine biting into a cloud-like, golden-brown donut hole that's perfectly crisp on the outside and delightfully soft on the inside, generously coated in a snow-white layer of sweet powdered sugar. These irresistible little bites are not just a dessert—they're a moment of pure culinary bliss that will transport you back to childhood memories of bakery treats and weekend morning indulgences. Whether you're hosting a brunch, craving a sweet snack, or simply want to impress your family and friends, these homemade powdered sugar donut holes are guaranteed to be an instant crowd-pleaser that disappears faster than you can say "more, please!"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 donut holes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup milk
- 1 egg
- 1/4 cup melted butter
- 1 cup powdered sugar (for coating)
Instructions
- Gather all ingredients and equipment: mixing bowls, whisk, measuring cups, deep fryer or heavy-bottomed pot, slotted spoon, baking sheet with paper towels, and cooling rack.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, salt, and nutmeg. Whisk together until well blended and no lumps remain.
- In a separate bowl, whisk together the wet ingredients: milk, egg, and melted butter until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the donut holes tough.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accurate temperature for even cooking.
- Using a small cookie scoop or two spoons, drop small balls of batter carefully into the hot oil, working in batches to avoid overcrowding.
- Fry the donut holes for 2-3 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
- Remove donut holes with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
- Allow donut holes to cool for 2-3 minutes, then roll them in powdered sugar while still warm, ensuring complete coverage.
- Transfer the sugar-coated donut holes to a cooling rack and let them cool completely before serving.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Tips
- Temperature is Key: Use a cooking thermometer to maintain the oil at exactly 350°F for consistent, golden-brown donut holes.
- Don't Overmix: Gently combine wet and dry ingredients to keep the batter tender and prevent tough donut holes.
- Batch Cooking: Fry in small batches to maintain oil temperature and ensure even cooking.
- Sugar Coating Trick: Roll donut holes in powdered sugar while they're still warm for the best sugar adhesion.
- Oil Selection: Use a neutral oil with a high smoke point like vegetable or canola oil for optimal frying.
- Drain Properly: Let excess oil drain on paper towels to keep donut holes crisp, not greasy.
- Storage Hack: If not serving immediately, store in an airtight container and reheat briefly in the oven to restore crispness.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 12g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 15mg
