Get ready to transform your kitchen into a magical donut wonderland with these mouthwatering Mini Powdered Donut Holes that are so easy to make, you'll want to whip them up every single weekend! Imagine biting into a perfectly golden, cloud-like donut hole that literally melts in your mouth, dusted with a snow-like layer of sweet powdered sugar. These bite-sized delights are not just a treat; they're a culinary experience that will have your family and friends begging for more. Whether you're hosting a brunch, looking for a quick dessert, or just want to indulge in a moment of pure sugary bliss, these donut holes are your ultimate go-to recipe!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 24 donut holes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, mix the milk, melted butter, and vanilla extract until thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully to create a smooth, thick batter. Be careful not to overmix, as this can make the donut holes tough.
- Heat a deep fryer or heavy-bottomed pot with vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Using a small cookie scoop or tablespoon, carefully drop small balls of batter into the hot oil, working in batches to avoid overcrowding.
- Fry the donut holes for 2-3 minutes, turning them occasionally to ensure even golden-brown coloration on all sides.
- Remove the donut holes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Allow the donut holes to cool for 2-3 minutes, then roll them while still warm in a bowl of powdered sugar, coating them completely.
- Transfer the coated donut holes to a serving platter and dust with additional powdered sugar if desired.
- Serve warm and enjoy immediately for the best texture and flavor.
Tips
- Temperature is Key: Use a candy thermometer to ensure your oil is exactly 350°F. Too cool, and your donut holes will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking. Overcrowding can lower the oil temperature and result in soggy donut holes.
- Batter Consistency Matters: Mix your wet and dry ingredients just until combined. Overmixing can develop gluten and make your donut holes tough instead of tender.
- Drain Excess Oil: Use a wire rack with paper towels to let excess oil drip off, keeping your donut holes crisp and not greasy.
- Coating Technique: Roll the donut holes in powdered sugar while they're still warm for the best sugar adherence and a beautiful, even coating.
- Serve Immediately: These donut holes are best enjoyed warm, so time your cooking to serve them fresh and at their absolute best!
Nutrition Facts
Calories: 60kcal
Carbohydrates: 8g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
