What oil is best for frying donut holes?

Vegetable oil with a high smoke point is ideal for deep frying to ensure even cooking and a crisp exterior.

How can I tell when the oil is at the right temperature?

The oil should be around 350°F (175°C). You can test by dropping a small piece of batter; it should sizzle and brown within a minute.

Yes, reheating them in a warm oven helps maintain their crispness without making them soggy.

Adding a pinch of cardamom to the dough adds a warm, aromatic depth to the flavor.

They are light and fluffy inside with a slightly crisp and sweet cinnamon sugar coating outside.

Light, fluffy donut holes rolled in fragrant cinnamon sugar—perfect for breakfast or a sweet snack.

This recipe has become a weekend favorite in my family as we love the warm cinnamon sugar coating and soft interior.

Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground nutmeg
Wet Ingredients: 2/3 cup (160 ml) whole milk, 2 large eggs, 2 tbsp (30 g) unsalted butter melted, 1 tsp vanilla extract
For Frying: 4 cups (1 L) vegetable oil (for deep frying)
Cinnamon Sugar Coating: 1/2 cup (100 g) granulated sugar, 1 1/2 tsp ground cinnamon, 2 tbsp (30 g) unsalted butter melted (for brushing)

Step 1:: In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Step 2:: In a separate bowl, combine milk, eggs, melted butter, and vanilla extract.
Step 3:: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
Step 4:: Heat oil in a deep saucepan or Dutch oven to 350°F (175°C).
Step 5:: Using a small cookie scoop or two spoons, carefully drop tablespoon-sized balls of batter into the hot oil. Fry in batches turning occasionally until golden brown and cooked through (about 2 3 minutes per batch).
Step 6:: Remove donut holes with a slotted spoon and drain briefly on paper towels.
Step 7:: While still warm, brush each donut hole lightly with melted butter.
Step 8:: In a shallow bowl, mix the 1/2 cup sugar and cinnamon. Roll each donut hole in the cinnamon sugar until well coated.
Step 9:: Serve warm.

Making these donut holes always brings my family together especially on chilly weekend mornings filled with laughter and warm coffee.

Mixing bowls whisk measuring cups and spoons deep saucepan or Dutch oven slotted spoon cookie scoop (optional) paper towels

Contains wheat (gluten) eggs and dairy (butter milk) Always check product labels if you have allergies.

Calories 120 Total Fat 6 g Carbohydrates 15 g Protein 2 g per serving (2 donut holes)

Enjoy these donut holes fresh for the best experience and don't hesitate to experiment with your favorite spices in the coating.

→ What oil is best for frying donut holes?: Vegetable oil with a high smoke point is ideal for deep frying to ensure even cooking and a crisp exterior.
→ How can I tell when the oil is at the right temperature?: The oil should be around 350°F (175°C). You can test by dropping a small piece of batter; it should sizzle and brown within a minute.
→ Can the donut holes be reheated?: Yes, reheating them in a warm oven helps maintain their crispness without making them soggy.
→ What ingredients enhance the flavor besides cinnamon sugar?: Adding a pinch of cardamom to the dough adds a warm, aromatic depth to the flavor.
→ What is the texture of these donut holes?: They are light and fluffy inside with a slightly crisp and sweet cinnamon sugar coating outside.