Small Batch Donut Holes
Small batch donut holes fried until golden and coated in cinnamon sugar. Soft and fluffy inside with a crisp exterior, they’re an easy homemade treat ready in minutes.
Servings: 6 donut holes
Equipment
Ingredients
- 3 cups canola or vegetable oil for frying
- ½ cup all purpose flour
- 5 tablespoons sugar -divided
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon -divided
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 large egg yolk
- ¼ cup milk
- ½ tablespoon salted butter -melted
Instructions
- Heat 1 inch of oil in a 10-inch skillet to 350°F.
- In a medium bowl, whisk together flour, 2 tablespoons sugar, baking soda, 1/4 teaspoon cinnamon, salt, and nutmeg.
- In a small bowl, whisk the egg yolk, milk, and melted butter.
- Stir the wet mixture into the dry ingredients until combined.
- Carefully drop spoonfuls of batter into the hot oil using a cookie scoop or spoon.
- Fry for 2 minutes until golden on one side, then flip and cook 1–2 minutes more.
- Remove with a slotted spoon and drain on a paper towel–lined plate.
- Mix 3 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl.
- While warm, place donut holes in a paper bag with the cinnamon sugar, fold, and shake to coat or roll them individually in the mixture.
Notes
- Use the Right Pot: Choose a skillet about 10 inches wide and 2 1/2 inches deep with 1 inch of oil for even frying.
- Check Oil Temperature: Keep the oil at 350–360°F. Use a thermometer or test with a small bit of dough, it should sizzle and float. Adjust heat as needed.
- Drain Properly: Lift donut holes out with a slotted spoon and place on a paper towel–lined plate to absorb excess oil.
Nutrition
Serving: 1donut hole | Calories: 98kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 202mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 91IU | Calcium: 16mg | Iron: 1mg
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