Fluffy Italian Donut Holes
Light and airy Italian donut holes, crispy outside and soft inside, dusted with powdered sugar for a classic street treat that's perfect for sharing and snacking.
Equipment
- 1 deep frying pan for frying the dough holes
- 1 mixing bowl for yeast activation and dough preparation
- 1 spoon for scooping dough into oil
- paper towels for draining excess oil
Ingredients
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- 2 cups all-purpose flour
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until foamy.
- Add olive oil, salt, and flour to the yeast mixture. Stir until a sticky dough forms.
- Cover the dough and let it rise for 45 to 60 minutes, until doubled in size.
- Heat oil to 350°F (175°C) in a deep frying pan.
- Use a spoon to scoop dough and carefully drop into the hot oil. Fry for 2 to 3 minutes, turning occasionally until golden brown.
- Remove donut holes and drain on paper towels.
- Dust generously with powdered sugar before serving.
Notes
- Keep the dough sticky for better fluffiness.
- Add cinnamon to powdered sugar for extra flavor.
- Serve warm for the best texture and taste.
- Optional: drizzle with honey or chocolate for variety.