1-Step 1: Prepare Your Frying Station Start by heating 2-3 inches of vegetable oil or canola oil in a heavy-bottomed saucepan over medium heat. You want to reach and maintain 350°F throughout the frying process. Using a thermometer is crucial here if the oil is too cool, your donuts will absorb too much oil and become greasy; if it’s too hot, they’ll brown too quickly on the outside while remaining raw inside. While the oil heats, set up your coating station. In a small bowl or shallow dish, mix together 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set this aside near your stovetop for easy access after frying. Also prepare a plate lined with paper towels for draining the fried donuts.

2-Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisking ensures everything is evenly distributed so your donuts have consistent flavor and rise throughout.

3-Step 3: Incorporate the Cold Butter This is where the magic happens! Take your very cold unsalted butter and grate it directly into the dry ingredients using a box grater. If you have time, pop the butter in the freezer for 15-20 minutes before grating it makes the process even easier. Stir the grated butter into the flour mixture, but don’t overmix. You want to see small pieces of butter throughout the dough. Why cold butter? Those little butter pieces create steam pockets during frying, which gives your donut holes their tender, slightly flaky interior. It’s the same principle that makes biscuits and pie crusts so delicious!

4-Step 4: Add the Milk and Form the Dough Make a well in the center of your flour-butter mixture and pour in 3/4 cup of whole milk. Using a wooden spoon or your hands, gently stir everything together until a shaggy dough forms. Don’t overwork it just mix until no dry flour remains visible. Turn the dough out onto a lightly floured surface and knead gently until smooth, which should only take about 8-10 turns. If the dough feels sticky, add a small sprinkle of flour. The goal is a soft, pliable dough that holds together without being tough.

5-Step 5: Shape the Donut Holes Now comes the fun part! Divide your dough and roll it into tight balls, each about 1.5 tablespoons in size. Aim for balls that are roughly 1 to 1.5 inches in diameter. Roll them between your palms until the surface is smooth and there are no cracks this helps them hold together during frying and ensures even cooking. Place the shaped balls on a lightly floured baking sheet or plate while you work. Try to keep them uniform in size so they all cook at the same rate.

6-Step 6: Fry the Donut Holes Once your oil reaches 350°F, it’s time to fry! Carefully lower 2-3 dough balls into the hot oil using a slotted spoon or your hands (be careful not to splash). Don’t overcrowd the pan frying in small batches keeps the oil temperature stable and ensures even cooking. Fry each batch for about 90 seconds total, turning the balls halfway through cooking. You’re looking for a beautiful golden brown color all around. They’ll puff up slightly as they cook, which is exactly what you want! Important tip: Test your first donut hole to dial in the timing. Cut it open to check that it’s cooked through and adjust your frying time if needed.

7-Step 7: Coat and Serve Using a slotted spoon, remove the golden donuts from the oil and place them on paper towels to drain excess oil. Let them cool for just a minute or two you want them warm but not hot enough to burn your fingers when coating. While they’re still warm, roll each donut hole in the cinnamon-sugar mixture until completely coated. The residual heat helps the sugar adhere to the surface. Place them on a serving plate and enjoy immediately while they’re at their absolute best! Continue frying the remaining dough balls in batches, keeping an eye on your oil temperature and adjusting the heat as needed to maintain 350°F between batches.