Irresistible bite-sized fried dough (Printer-friendly)

Crisp outside, tender inside fried dough balls coated with sweet powdered sugar or cinnamon.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground nutmeg
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ For Frying

10 - 4 cups vegetable oil

→ Coating Options

11 - 1/2 cup powdered sugar
12 - 1/2 cup granulated sugar
13 - 1 teaspoon ground cinnamon

# Directions:

01 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and nutmeg.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully combined.
03 - Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
04 - Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
05 - Use a small cookie scoop or spoon to drop tablespoon-sized dough balls into the hot oil, frying in batches to prevent overcrowding.
06 - Cook doughnut holes for 2 to 3 minutes, turning occasionally, until golden brown and cooked through.
07 - Remove the fried dough balls with a slotted spoon and drain on paper towels.
08 - While warm, roll doughnut holes in powdered sugar or a cinnamon and granulated sugar blend.
09 - Serve immediately to enjoy optimal texture and flavor.

# Expert Tips:

01 -
  • They're done in 35 minutes flat, which means you can satisfy a sudden craving without any fuss.
  • The batter is forgiving and doesn't require fancy equipment or yeast magic—just a pot and a spoon.
  • Every batch comes out crispy-edged and tender inside, like they've been made a thousand times.
02 -
  • Oil temperature is everything—I learned this the hard way when a batch turned out pale and greasy because the oil wasn't hot enough.
  • Don't walk away from the pot; these fry fast and the difference between golden and burnt is about 30 seconds.
03 -
  • Use a kitchen thermometer for the oil—it's the difference between a great batch and a disappointing one.
  • The dough should drop into the oil like a gentle plop, not a splatter; if it spreads too much, it's too warm.
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