Thai Doughnut Holes Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.

Prepare wet ingredients

In a separate bowl, whisk the eggs lightly, then add the coconut milk, regular milk, melted butter, and vanilla extract. Whisk until smooth and homogeneous.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — the batter should be thick but spoonable and slightly lumpy. Do not overmix. If batter is very thick, add up to 1-2 tablespoons more milk.

Rest batter

Cover the bowl with plastic wrap or a towel and let the batter rest at room temperature for 10 minutes to hydrate the flour and slightly aerate.

Heat oil

While the batter rests, pour vegetable oil into a medium heavy-bottomed pot to a depth of about 2 inches. Attach a thermometer and heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and brown in about 60 seconds.

Portion and fry doughnut holes: Using a small cookie scoop (about 1 tablespoon) or two teaspoons, carefully drop rounded scoops of batter into the hot oil, frying 6–8 at a time without crowding. Maintain oil temperature between 330–350°F (165–175°C). Fry for 2.5–3 minutes, turning occasionally with a slotted spoon so they brown evenly to a deep golden color.

Drain: Remove doughnut holes with a slotted spoon and transfer to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Allow to cool slightly — about 2–3 minutes — before finishing so toppings adhere without melting them completely.

Toast coconut (optional but recommended): In a dry skillet over medium heat, add the sweetened shredded coconut and toast, stirring constantly, until edges are golden and fragrant, 2–4 minutes. Remove from heat and let cool slightly. Combine toasted coconut with the powdered sugar in a shallow bowl for easy coating.

Coat doughnut holes: While the doughnut holes are still slightly warm (not piping hot), roll them in the coconut/powdered sugar mixture until evenly coated. Place aside on the rack for final topping.

Make the sauce: In a small heavy-bottomed saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and butter. Stir constantly until the chocolate melts and the mixture is smooth and glossy, about 3–4 minutes. Remove from heat and stir in the sea salt. If the sauce is too thick, stir in up to 1 tablespoon warm milk to loosen.

Warm slightly before serving: Keep the sauce warm over very low heat or transfer to a small warmed serving bowl. Stir occasionally; reheat gently if it thickens.

Plate and garnish: Arrange the coconut-coated doughnut holes on a serving plate or basket. Drizzle with additional sweetened condensed milk (about 1–2 tablespoons over the batch) and spoon or drizzle the warm condensed chocolate sauce over some or serve sauce on the side for dipping.

Optional garnish: Sprinkle toasted sesame seeds over the plate or lightly over the sauced doughnut holes for a nutty accent.

Serve: Serve warm so centers are tender and sauce is gooey. Leftovers can be stored in an airtight container at room temperature for up to 1 day; reheat briefly in a low oven (300°F / 150°C) for 5–7 minutes to refresh.