# What You Need:
→ Donut Holes
01 - 2 cups all-purpose flour (250 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground nutmeg
06 - 2 large eggs
07 - 3/4 cup whole milk (180 ml)
08 - 2 tablespoons unsalted butter, melted (30 g)
09 - 1 teaspoon pure vanilla extract
10 - Vegetable oil, for frying (about 2 inches deep)
→ Coating
11 - 1 cup powdered sugar (120 g), for dusting
→ Dipping Sauces
12 - 1/2 cup chocolate sauce (120 ml)
13 - 1/2 cup raspberry jam, slightly warmed (120 ml)
14 - 1/2 cup vanilla custard or caramel sauce (120 ml)
# How To Make:
01 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg until evenly combined.
02 - In a separate bowl, beat the eggs with whole milk, melted unsalted butter, and pure vanilla extract until smooth and well incorporated.
03 - Pour the wet mixture into the dry ingredients and gently fold until just combined, taking care not to overmix to preserve tenderness.
04 - Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350°F (175°C) to ensure proper frying temperature.
05 - Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of batter into the hot oil in small batches.
06 - Fry each donut hole for 2 to 3 minutes per side, turning occasionally, until they attain a golden brown color and are cooked through.
07 - Remove the cooked donut holes with a slotted spoon and set them to drain briefly on a wire rack or paper towels to remove excess oil.
08 - While still warm, roll each donut hole generously in powdered sugar to evenly coat.
09 - Arrange the coated donut holes in a mountain formation on a serving platter to create an appealing presentation.
10 - Serve immediately accompanied by assorted dipping sauces such as chocolate, raspberry jam, and vanilla custard or caramel.
