1-First Step: Prep and mise en place Gather ingredients: vegetable or canola oil for frying, 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 5 tablespoons unsalted very cold butter, and 3/4 cup whole milk. For the coating, mix 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Place a heavy-bottomed saucepan on the stove and line a plate with paper towels for draining.

2-Second Step: Heat the oil Pour enough oil into the saucepan to reach 2-3 inches deep. Heat over medium until the oil reaches 350°F, checked with a candy or deep-fry thermometer. Keeping the oil at 350°F is important for even browning and a tender interior. If you prefer less oil, see the air fryer adaptation in the FAQ section below.

3-Third Step: Combine dry ingredients In a medium bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisking ensures the baking powder is evenly distributed so the Donut Holes rise uniformly.

4-Fourth Step: Work in the butter Grate 5 tablespoons of very cold unsalted butter into the dry mix using the small side of a grater. Stir until the butter is incorporated and visible as small bits in the flour. Using very cold or even briefly frozen butter gives the dough pockets of fat that create a light, tender texture in the finished Donut Holes.

5-Fifth Step: Add the milk and form dough Pour in 3/4 cup whole milk and stir until a soft dough forms and clings together. If the dough seems sticky, add a tablespoon or two of flour at a time until it is manageable. Transfer the dough to a lightly floured surface and knead gently just until smooth, about 6 to 8 turns. Over-kneading will make the dough dense.

6-Sixth Step: Shape the Donut Holes Divide and roll the dough into tight balls about 1.5 tablespoons each. A cookie scoop or tablespoon measure makes portioning even. Tightly rolled balls are less likely to unravel while frying. Aim for about 18 donut holes from this recipe.

7-Seventh Step: Prepare the coating Combine 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set nearby so you can roll the warm Donut Holes as soon as they come out of the oil.

8-Eighth Step: Fry carefully Fry 2 to 3 donut holes at a time for about 90 seconds total, turning halfway through so they brown evenly. Use a slotted spoon or spider to turn and remove them. They should be deep golden brown. Drain on paper towels and let cool just long enough to handle, about 30 to 60 seconds, then roll in the cinnamon-sugar mixture for an even coating.

9-Ninth Step: Maintain oil temperature and finish batches Allow the oil to return to 350°F between batches to keep fry times consistent and prevent greasy results. Frying only a few at a time helps the oil stay stable. Test the first batch for doneness and adjust frying time slightly based on your pan and oil volume.

10-Final Step: Serve and enjoy Serve warm for the best texture and flavor. These Donut Holes are ideal as a snack, dessert, or breakfast treat. Leftovers store well for a short time and the dough can be prepped ahead. See storage details in the dedicated section below.