These powdered-milk doughnut holes taste like ultra-fluffy Brazilian “rainy-day” fritters—only gourmet. Bake a batch for chilly afternoons and serve them still-warm with coffee or a steamy mug of tea.
Ingredients for powdered-milk doughnut holes:
- 3 large eggs;
- 1 cup non-fat dry milk powder;
- 1 Tbsp baking powder;
- 3 cups all-purpose flour;
- 2 Tbsp unsalted butter, softened;
- ½ cup granulated sugar;
- Neutral oil for deep-frying.
How to make powdered-milk doughnut holes:
- Whisk the dry ingredients—milk powder, flour, sugar and baking powder—then sift together;
- Work in the softened butter until the mix looks like coarse crumbs;
- Beat the eggs in a small bowl;
- Make a well in the center of the flour mixture, pour in the beaten eggs and gradually incorporate the flour until a soft dough forms;
- Knead just until the dough no longer sticks to your hands;
- Roll into 1-inch balls (think gnocchi-style);
- Heat 2 in. of oil in a heavy pot to 325 °F;
- Fry a few balls at a time, turning until puffed and golden—about 90 seconds total;
- Drain on paper towels, then toss in dry milk powder, cinnamon-sugar, or skip the sugar and brush with melted butter while still hot;
- Serve immediately and enjoy!
Tips & variations:
Air-fry option: spray the balls lightly with oil and cook 8 min at 350 °F, shaking halfway. They’ll be less indulgent but still addictive. Try a roll in brown sugar or coconut sugar for deeper flavor, or simply brush with butter and leave them plain.
Fun fact:
Traditional Brazilian “bolinho de chuva” (literally “rain fritters”) were made famous by the classic children’s book series Sítio do Picapau Amarelo, where Aunt Nastácia always had a fresh batch waiting for the kids.
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