Sugar Doughnut Balls That Melt in Your Mouth

These Sugar Doughnut Balls are little golden bites of heaven—crispy on the outside, soft and airy on the inside, and rolled in a sweet sugar coating that makes them completely irresistible. I love making them for breakfast, brunch, or whenever I need a cozy treat that feels a little indulgent. They come together quickly and truly melt in my mouth with every bite.

Why I Love This Recipe

I love how easy these doughnut balls are to make—no yeast, no fancy equipment, and no long waiting times. Just mix, fry, and roll in sugar. The texture is unbelievably light, like biting into a cloud. Whether I serve them fresh with coffee or pack them up for a picnic, they always disappear fast. They taste just like old-fashioned doughnuts but in the perfect little bite-sized form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Granulated sugar

• Salt

• Egg

• Whole milk

• Unsalted butter, melted

• Vanilla extract

• Oil for frying (like canola or vegetable oil)

• Additional granulated sugar for coating

Directions

1. I heat the oil in a deep pot or fryer to 350°F while I prep the dough.

2. In a mixing bowl, I whisk together the flour, baking powder, sugar, and salt.

3. In another bowl, I beat the egg with milk, melted butter, and vanilla.

4. I pour the wet ingredients into the dry and mix until just combined—I don’t overmix to keep them light.

5. Using a small cookie scoop or spoon, I gently drop balls of dough into the hot oil, a few at a time.

6. I fry them for 2–3 minutes, turning occasionally, until they’re puffed and golden brown all over.

7. I remove them with a slotted spoon and drain on paper towels.

8. While still warm, I roll them in granulated sugar until fully coated.

9. I serve them warm for the best texture and flavor.

Servings and timing

This recipe makes about 20–24 doughnut balls, perfect for 4–6 people. It takes around 10 minutes to prep and 15 minutes to fry up a full batch.

Variations

• I mix cinnamon into the sugar for a classic cinnamon-sugar twist.

• For a lemony version, I add lemon zest to the dough and use lemon sugar for coating.

• Sometimes I fill them with jam or Nutella by piping it in after frying.

• I’ve dusted them with powdered sugar for a softer finish.

• For a decadent treat, I drizzle melted chocolate or glaze over the top.

Storage/Reheating

These are best eaten fresh and warm, but I store any leftovers in an airtight container at room temperature for up to 2 days. To bring back the softness, I reheat them in the microwave for about 10 seconds. I don’t recommend refrigerating, as it can make them tough.

FAQs

Can I make the dough ahead of time?

I usually don’t—the baking powder works best when the dough is fresh. But I have pre-mixed the dry ingredients the night before to save time.

Can I bake these instead of frying?

They won’t have the same melt-in-your-mouth texture, but I’ve tried baking them in mini muffin tins at 350°F for about 12–15 minutes with decent results.

What’s the best oil for frying?

I use neutral oils like canola, vegetable, or peanut oil. They have a high smoke point and don’t overpower the flavor.

How do I keep them from getting greasy?

I make sure the oil is hot enough (350°F) before frying. If the oil is too cool, the dough absorbs too much of it.

Can I freeze these doughnut balls?

Yes, I freeze them after frying (before coating with sugar), then reheat in the oven and roll in fresh sugar before serving.

Conclusion

These Sugar Doughnut Balls are the kind of simple, cozy treat I find myself making again and again. They’re easy, quick, and deliver that perfect melt-in-your-mouth bite every time. Whether I’m whipping them up for a crowd or sneaking a warm one straight from the fryer, these doughnut balls are pure happiness in snack form.