4 Pc. Donut Bites Recipe

Make the batter

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.

Combine wet ingredients

In a separate small bowl, whisk 1 large egg with 3 tablespoons whole milk, 2 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Form batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but scoopable (if too thick, add up to 1 tablespoon milk; if too loose, add up to 2 tablespoons flour). Let rest 5 minutes.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1½ inches. Heat over medium heat until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–40 seconds.

Fry donut bites

Using a small cookie scoop (about 1 tablespoon) or two spoons, carefully drop rounded spoonfuls of batter into hot oil, frying 3–4 pieces at a time so they have room to brown. Fry for 2–3 minutes, turning once, until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Repeat until all batter is used.

Prepare coating

While the bites fry, combine 1 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl and mix thoroughly.

Toss bites in butter then sugar

When donut bites are still warm (but not hot enough to melt butter), brush or quickly toss each batch with 2 tablespoons melted butter so they’re lightly coated. Immediately transfer the buttered bites to the cinnamon-sugar bowl and roll to coat evenly. Set coated bites on a rack to cool slightly.

Serve

Serve the donut bites warm. They keep at room temperature in an airtight container for up to 1 day; reheat briefly in a 300°F (150°C) oven for 5–6 minutes to refresh.