1-The process begins with mixing your dry ingredients. In a small bowl, whisk together 3 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of table salt until they’re evenly combined. This step sets the foundation for those light, airy bites that make this recipe so appealing.

2-Mixing the Batter: Next, grab a large mixing bowl and beat 3 large eggs with 1 (14 oz) can of sweetened condensed milk until smooth and fully blended. Slowly add the dry mixture to this wet mix, stirring just until combined overmixing can make the donuts tough. If the dough feels sticky, that’s okay; chilling it will help.

3-Shape the dough into a log and wrap it in plastic wrap, then pop it in the fridge for 30 minutes. This rest period makes handling easier and ensures even cooking later. During this time, heat your oil to 315°F in a deep pot, filling it about 2-3 inches deep for frying.

4-Frying and Finishing: Once chilled, cut the dough into 4 thinner logs, slice them into small pieces, and roll each into ½-inch balls. Fry them in batches of about a dozen at a time for around 3 minutes until golden brown. Use a slotted spoon to remove them and let them drain on a paper towel.

5-For the final touch, roll the hot donut holes in sugar for extra sweetness. This recipe yields approximately 72 mini donut holes, making it great for sharing. Remember, for dietary tweaks like vegan subs, use flax eggs and plant-based milk as you mix.