Irresistible Bite-Sized Fried Dough (Printable Version)

Crisp fried dough balls, tender inside, coated in cinnamon or powdered sugar for a sweet finish.

# Ingredient List:

→ 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

# How to Prepare:

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

# Expert Suggestions:

01 -
  • They're impossible to stop eating once you start—golden, tender, and gone before you know it.
  • The whole process takes less than an hour, so you can actually make them on a weeknight without stress.
  • One batch makes enough to feel generous without spending all day in the kitchen.
02 -
  • Do not overmix the dough—the moment you stop seeing flour streaks is the moment you should stop stirring, even if it looks a little lumpy.
  • Oil temperature is non-negotiable; use a thermometer rather than guessing because the difference between 325°F and 375°F changes everything.
  • Fry them in small batches because overcrowding the pot drops the oil temperature and makes them greasy instead of crispy.
03 -
  • Let the batter rest for just a minute or two after mixing—it helps the baking powder work more evenly.
  • If the dough seems too thick to scoop, thin it slightly with an extra tablespoon of milk, but go slowly so you don't overdo it.
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