Best Easy Powdered Sugar Donut Holes
User Reviews
4.6
Best Easy Powdered Sugar Donut Holes
Description
The donut holes are made by mixing dry ingredients including unbleached all-purpose flour, granulated sugar, baking powder, kosher salt, and optional nutmeg. Wet ingredients like egg, milk, vanilla extract, and melted butter are incorporated, taking care not to overwork the batter, which keeps the texture light.
The dough is shaped by a scoop or ladle into hot oil maintained consistently at 350°F. Frying a few at a time preserves the oil temperature for even cooking. The donut holes cook until puffy and golden brown, then they are removed with tongs and drained on paper towels set over a rack to maintain crispness.
After frying, the donut holes are generously coated in powdered sugar, adding sweetness and a classic finish. These treats are best enjoyed fresh while warm and tender.
Ingredients
- 2 cups all-purpose flour (I always use unbleached)
- ¼ cup granulated sugar use less for a less-sweet donut hole
- 1 ½ Tbsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground nutmeg optional
- 1 egg large
- 1 cup milk I use whole
- ½ - 1 tsp vanilla extract
- ¼ cup butter melted
- cooking oil canola, peanut, or vegetable are good choices, for frying
Instructions
- Line a large baking sheet or platter with paper towels over a cooling rack.
- If using a deep fryer, pour oil into basket according to manufacturer directions.
- If using a pan, pour oil into heavy bottomed pan (I prefer to use an enameled dutch oven or steel pan since cast iron can break down oil faster.)
- Heat oil until it reaches 350 F degrees.
- Adjust heat level as needed while cooking to be sure you keep the 350 degree temperature.
- While oil is heating, stir ingredients (except for powdered sugar) together in a bowl. Do not overwork.
- Once oil has reached 350 F degrees, use a long handled metal ladle or scoop to shape batter and drop donut hole dough into the oil.
- Take caution when dropping donut hole dough into oil, never have hands or face near pot or over pot.
- Add only 6-8 donut holes to oil at a time so they dont drop oil temperature and have enough room to cook.
- When donut holes are lovely golden brown and puffy, remove from oil with long tongs or a frying basket.
- Place donut holes on paper towel and let excess oil drain off and cool.
- When donut holes are warm but not hot, roll in powdered sugar. The steam will help sugar stick to donuts, but if they are too hot it will "melt".
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 41mg | 14% |
| Sodium | 502mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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