Irresistible Bite-Sized Fried Dough (Printable)

Perfectly crisp and tender bite-sized fried dough balls coated with sugar or cinnamon.

# What You 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, for frying

→ Coating Options

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

# How to Make:

01 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and nutmeg until well incorporated.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing to keep the dough tender.
04 - Preheat vegetable oil in a deep pot or Dutch oven to 350°F (175°C) for frying.
05 - Using a small cookie scoop or spoon, carefully drop tablespoon-sized dough balls into the hot oil in batches, avoiding overcrowding.
06 - Cook doughnut holes for 2 to 3 minutes, turning occasionally until evenly golden and fully cooked.
07 - Remove doughnut holes with a slotted spoon and place on paper towels to drain excess oil.
08 - While still warm, roll each doughnut hole in powdered sugar or a blend of granulated sugar and cinnamon for a classic finish.
09 - Enjoy immediately for optimum texture and flavor.

# Expert Tips:

01 -
  • They're ready in about 35 minutes total, making them perfect for when you suddenly crave fried dough without the commitment of full-sized doughnuts.
  • The nutmeg and vanilla in the dough give them a sophistication that plain fried dough could never achieve.
  • Rolling them warm in sugar coatings creates a textural contrast that keeps you reaching for just one more.
02 -
  • Don't skip the thermometer—I learned this the hard way when a batch turned out simultaneously burnt and undercooked because the oil was either too hot or too cold depending on where it was in the pot.
  • The dough should be thick but still scoop-able; if it seems too thick, you might have packed your flour too much when measuring, so add a tablespoon of milk if needed.
03 -
  • A cookie scoop gives you consistent-sized doughnut holes that cook evenly—this small tool makes a surprising difference in the final result.
  • If you don't have a thermometer, drop a small piece of bread into the oil; if it browns in about 60 seconds, you're at the right temperature.
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