Description
These French-inspired donut holes are golden, airy, and dusted with sugar—perfect for brunch, parties, or a quick sweet treat. Quick to make and endlessly adaptable, they deliver bakery-worthy flavor with simple pantry ingredients.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (200g)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar (50g), plus more for coating
- 2 large eggs, room temperature
- 1/2 cup whole milk (120ml)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (30g), melted and cooled
- Vegetable oil (for frying)
- Optional: Zest from 1/2 lemon
- Optional: Cinnamon sugar (1/2 cup granulated sugar + 1 teaspoon ground cinnamon for coating)
Instructions
- Prep your workspace: Set out a wire rack over a baking sheet or line a plate with paper towels. Measure all ingredients before starting.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, nutmeg, and sugar until well combined.
- Combine the wet ingredients: In a separate bowl, whisk eggs, milk, cream, vanilla extract, and melted butter. Add lemon zest or orange blossom water if desired.
- Make the batter: Pour wet ingredients into dry mixture. Stir gently until just combined. Batter should be thick but not dry; add a tablespoon of milk if needed.
- Heat the oil: Fill a heavy-bottomed pot or skillet with about 2 inches of vegetable oil. Heat to 350°F (175°C).
- Shape and fry: Using a small cookie scoop or two spoons, drop tablespoon-sized balls of batter into hot oil. Fry in batches of 5-6 for 2-3 minutes, turning occasionally, until golden brown.
- Drain and coat: Transfer donut holes to wire rack or paper towels. Cool for 1-2 minutes, then roll in granulated sugar or cinnamon sugar while still warm.
- Repeat: Continue with remaining batter, monitoring oil temperature.
- Serve: Enjoy warm for best texture, or let cool for a chewier bite.
Notes
For best results, fry one test donut hole first to check oil temperature. Toss donut holes in sugar while still warm for best coating. Batter can be adapted for gluten-free or dairy-free diets. Donut holes are best enjoyed fresh but can be reheated in a 300°F oven for 5-7 minutes. For baked version, use a mini muffin tin and bake at 350°F for 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 4
- Sodium: 55
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 0.3
- Protein: 2
Keywords: donut holes, French dessert, bite size, easy donuts, beignets, fried dough, brunch, party dessert, quick sweets, cinnamon sugar