Powdered Sugar Donut Holes

  • Serves

    makes about 5 1/2 dozen


The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.


  • 3 cups (13½ oz.) bread flour, sifted
  • 2 tbsp. instant potato flakes
  • 1 tbsp. baking powder
  • 12 tsp. kosher salt
  • 12 cup sugar
  • 4 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 1 egg, beaten
  • Canola oil, for forming and frying
  • 4 cups confectioners' sugar


Step 1

Whisk flour, flakes, baking powder, and salt in a bowl; set aside. Combine sugar, butter, vanilla, milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Step 2

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches and using lightly oiled hands, roll about 1 heaping tablespoon batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool. Place donuts and confectioners' sugar in a large paper grocery bag; toss, coating completely.

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