These golden, sugar-dusted dough balls are the kind of treat that disappears faster than you can say “just one more.” Crispy on the outside, soft and pillowy on the inside, they’re a nostalgic nod to street-style donuts and homemade fritters. Whether you call them donut holes, sweet pakoras, or mini beignets, they deliver pure joy in every bite.
Perfect for tea time, festive gatherings, or spontaneous sweet cravings, this recipe uses pantry staples and comes together in under 30 minutes. The dough is simple—flour, egg, sugar, and milk—but the magic happens in the frying and coating. Once they hit the hot oil, they puff up into golden spheres, ready to be rolled in granulated sugar while still warm. The result? A crunchy-sweet exterior that gives way to a tender, melt-in-your-mouth center.
These dough balls are versatile too. You can flavor them with vanilla, cinnamon, or cardamom, or even stuff them with a tiny cube of chocolate or jam before frying. But the classic sugar-coated version is timeless and universally loved.
INGREDIENTS:
- 1 cup all-purpose flour
- 1 tablespoon sugar (for dough)
- 1 teaspoon baking powder
- 1 pinch salt
- 1 egg
- ¼ cup milk (adjust as needed)
- ½ teaspoon vanilla extract (optional)
- Oil for deep frying
- ½ cup granulated sugar (for coating)
- Optional: pinch of cinnamon or cardamom in sugar coating
INSTRUCTIONS:
- Prepare the Dough: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
- Add Wet Ingredients: Crack the egg into the bowl and add the milk and vanilla extract. Stir until a thick, sticky dough forms. The consistency should be soft but not runny—similar to thick pancake batter. If it’s too dry, add a splash more milk.
- Heat the Oil: Pour oil into a deep pan or wok, enough for deep frying. Heat over medium flame until it reaches about 170–180°C (340–360°F). You can test by dropping a small bit of dough into the oil—it should sizzle and rise to the surface.
- Shape and Fry: Using a spoon or your hands, scoop small portions of dough and gently drop them into the hot oil. Fry in batches, making sure not to overcrowd the pan. The dough balls will puff up and turn golden brown in about 3–4 minutes. Turn them occasionally for even browning.
- Drain and Cool Slightly: Use a slotted spoon to remove the fried dough balls and place them on a paper towel-lined plate to drain excess oil. Let them cool for 1–2 minutes—just enough so they’re warm but not too hot to handle.
- Sugar Coating: While still warm, roll the dough balls in granulated sugar. For extra flavor, mix a pinch of cinnamon or cardamom into the sugar before coating. The warmth helps the sugar stick beautifully, creating a crunchy, sweet shell.
- Serve and Enjoy: Pile the sugar-coated dough balls onto a serving plate and enjoy immediately. They’re best fresh, with a cup of chai, coffee, or hot chocolate. You can also drizzle them with honey or chocolate sauce for a decadent twist.
Tips & Variations:
- Stuffed Version: Insert a tiny cube of chocolate, jam, or cream cheese into the center of each dough ball before frying.
- Savory Twist: Skip the sugar and add herbs or cheese to the dough for a savory snack.
- Storage: These are best eaten fresh, but you can store leftovers in an airtight container for up to 24 hours. Reheat briefly in the oven to restore crispiness.
