Powdered Donut Holes Mountain (Printable View)

A towering stack of soft donut holes dusted with powdered sugar and served with an array of dipping sauces.

# Ingredient List:

→ Donut Holes

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground nutmeg
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract
10 - Vegetable oil, for frying

→ Coating

11 - 1 cup powdered sugar, for dusting

→ Dipping Sauces (optional)

12 - 1/2 cup chocolate sauce
13 - 1/2 cup raspberry jam, warmed
14 - 1/2 cup vanilla custard or caramel sauce

# How to Make It:

01 - Whisk together flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
02 - In a separate bowl, whisk eggs, whole milk, melted butter, and vanilla extract until smooth.
03 - Gently fold wet ingredients into dry mixture until just combined, avoiding overmixing.
04 - Preheat vegetable oil to 350°F (175°C) to a depth of about 2 inches (5 cm) in a heavy-bottomed pot.
05 - Using a cookie scoop or spoons, carefully drop tablespoon-sized batter portions into hot oil in batches.
06 - Fry for 2 to 3 minutes per side, turning occasionally, until golden brown and fully cooked.
07 - Remove donut holes with a slotted spoon and drain briefly on a wire rack or paper towels.
08 - While warm, roll each donut hole generously in powdered sugar to coat evenly.
09 - Form a mountain shape by stacking coated donut holes on a serving platter.
10 - Present immediately alongside the optional chocolate sauce, raspberry jam, and custard or caramel sauces.

# Expert Suggestions:

01 -
  • These come together faster than you'd think, and watching them puff up golden in the oil never gets old
  • The mountain presentation turns an everyday treat into something that feels like a celebration
  • Everyone gets to pick their own dipping sauce adventure, which somehow makes them taste even better
02 -
  • That 350°F temperature is non-negotiable. I tried winging it once without a thermometer and ended up with greasy, undercooked centers.
  • The batter should be thick but scoopable. If it's too runny, they'll spread and turn into weird shapes instead of staying round.
  • Fry in small batches even if it feels slow. Patience here means perfect donut holes every time.
03 -
  • Let the oil return to 350°F between batches. I check it before every new batch goes in, even if it means waiting 30 seconds.
  • The nutmeg is subtle but if someone says these taste like their childhood, that's why. It's the classic donut spice that most people can't quite identify.
  • Save a few donut holes uncoated if anyone wants them plain or with just cinnamon sugar. Some people have strong powdered sugar opinions.

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