Donut Bites (4 Pc.) Recipe

Mix dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp instant yeast and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk 1 large egg with 1/2 cup warm whole milk (about 100–110°F / 38–43°C) and 2 tbsp melted unsalted butter until smooth.

Form the dough

Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. If the dough seems very dry, add up to 1 tbsp more milk; if too wet, add up to 1 tbsp flour.

Rest the dough (short proof)

Cover the bowl loosely with plastic wrap or a kitchen towel and let rest at room temperature for 20–30 minutes to relax the gluten and allow a light puff. Note: This is not a long yeast rise because bites are small and you want a tender texture.

Shape the bites

Lightly flour your work surface. Turn the dough out and gently press or roll to about 1/2-inch (1.3 cm) thickness. Use a small round cutter or the rim of a piping tip (about 1 1/4 inches / 3 cm) to cut 4 rounds. Re-shape scraps gently and cut additional pieces if needed to reach four total.

Heat oil

Pour approximately 2 cups vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1 inch (2.5 cm). Heat over medium heat until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds.

Fry donut bites

Carefully lower 1–2 donut rounds (do not crowd) into the hot oil using a slotted spoon or spatula. Fry for about 1 to 1 1/2 minutes per side, turning once, until golden brown and puffed. Total frying time ~2–3 minutes per batch. Remove to a paper-towel-lined tray to drain briefly.

Fry remaining pieces

Repeat with remaining dough pieces, allowing oil to return to temperature between batches. Adjust heat as needed to maintain ~350°F (175°C).

Prepare coating

While you fry, combine 1/2 cup granulated sugar with 1 tsp ground cinnamon in a shallow bowl and whisk to blend. Place 2 tbsp melted butter in a separate shallow bowl.

Toss bites in butter then sugar

Working in small batches while the bites are still warm, quickly brush or dip each drained donut bite in melted butter, then toss and coat thoroughly in the cinnamon-sugar mixture. Place on a serving plate. The warm surface helps the sugar adhere.

Powdered sugar finish

If using powdered sugar: dust lightly over the cinnamon-sugar-coated bites for added sweetness and visual contrast.

Maple glaze finish

If using maple glaze: lightly drizzle 2 tbsp maple glaze over the warm donut bites using a spoon. Allow glaze to set 2–3 minutes before serving.

Serve 4 donut bites warm. They are best eaten the same day but can be gently reheated in a 300°F (150°C) oven for 5–7 minutes to refresh before serving.