1-Step 1: Prepare Your Dry Ingredients Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This step ensures the leavening agent and salt are evenly distributed throughout the flour, which is crucial for consistent texture in every donut hole. Take about 30 seconds to whisk thoroughly you want the dry mixture to look uniform with no visible streaks of baking powder.

2-Step 2: Mix the Wet Ingredients In a separate bowl, combine the milk, melted butter, vanilla extract, and egg. Whisk these ingredients together until the egg is fully incorporated and the mixture looks smooth and slightly frothy. The melted butter should be warm but not hot if it’s too hot, it could scramble the egg. If your butter has cooled and solidified slightly, microwave it for 10 seconds to return it to liquid form.

3-Step 3: Combine Wet and Dry Ingredients Now comes the most critical step combining the two mixtures. Pour the wet ingredients into the dry ingredients and stir just until combined. This is not the time to be an overachiever with your stirring! Overmixing develops gluten in the flour, which leads to tough, chewy donut holes instead of tender, cake-like ones. Stop stirring the moment you no longer see dry flour streaks. A few small lumps in the batter are perfectly fine these will disappear during frying. The batter should be thick but still drop easily from a spoon.

4-Step 4: Heat the Oil Pour vegetable oil into a deep pot or Dutch oven, filling it about 2-3 inches deep. You’ll need enough oil to allow the donut holes to float freely. Heat the oil to 350°F, using a deep-fry thermometer to maintain the correct temperature. Why is temperature so important? If the oil is too hot (above 375°F), the outside browns before the inside cooks through. If it’s too cool (below 325°F), the donut holes absorb excess oil and become greasy. A steady 350°F creates the perfect balance: a golden exterior with a fully cooked, fluffy interior.

5-Step 5: Fry the Donut Holes Using a small cookie scoop or two spoons, drop small portions of dough (about 1 inch in diameter) into the hot oil. Work in batches of 4-6 donut holes at a time overcrowding the pot causes the oil temperature to drop rapidly, resulting in greasy treats. Fry each batch for 2-3 minutes, turning occasionally with a slotted spoon for even browning. The donut holes should puff up slightly and turn a beautiful golden brown on all sides. They’re done when they feel light and springy when gently pressed.

6-Step 6: Drain and Cool Slightly Remove the fried donut holes from the oil using a slotted spoon and transfer them to a plate lined with paper towels. Let them drain for about 30 seconds to 1 minute. You want them warm for the coating step, but not piping hot, which can melt the sugar mixture into a glaze rather than a coating.

7-Step 7: Prepare the Cinnamon Sugar Coating While the donut holes are draining, combine the ½ cup of granulated sugar with 2 teaspoons of ground cinnamon in a shallow bowl. Mix well to distribute the cinnamon evenly throughout the sugar. For extra flavor depth, consider adding a pinch of nutmeg or cardamom to this mixture.

8-Step 8: Coat the Donut Holes Roll each warm donut hole in the cinnamon-sugar mixture, pressing gently to help the coating adhere. For a thicker coating, you can roll them twice once while still slightly warm, and again after they’ve cooled for a minute. The warmth helps the sugar stick, while the second roll adds extra cinnamon-sugar goodness.

9-Step 9: Serve and Enjoy Serve your cinnamon sugar donut holes warm for the best experience. They pair wonderfully with coffee, hot cocoa, or a cold glass of milk. If you’re serving them later, see the storage section below for tips on keeping them fresh.