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Vermont Doughnut Holes

Deliciously light and quick-to-make doughnut holes perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour can substitute with whole wheat flour for a healthier option
  • 1/4 cup sugar can substitute with a baking sugar substitute for lower calories
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk can be any milk type, including dairy or plant-based
  • 1 large egg
For Frying
  • Oil for frying oil vegetable oil or your preferred frying oil
  • to taste cinnamon sugar or confectioners' sugar for sprinkling for extra sweetness and flavor
  • to serve maple syrup or honey for dipping

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.
  2. In another bowl, mix the milk and egg together until combined.
  3. Stir the wet ingredients into the dry ingredients until just combined, forming a stiff batter. Avoid over-mixing, a few lumps are fine.
Cooking
  1. Heat about 1 inch of oil in a pot over medium heat until hot enough for frying.
  2. Drop spoonfuls of batter into the oil, ensuring not to overcrowd the pot.
  3. Fry the doughnut holes for about 4 minutes, flipping halfway through until golden brown.
  4. Remove the doughnut holes with a slotted spoon and drain on paper towels to absorb excess oil.
  5. Sprinkle with cinnamon sugar or confectioners' sugar, and serve with maple syrup or honey.

Notes

Store leftover doughnut holes in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Serve warm for best taste, and consider pairing with fresh fruit or Greek yogurt.