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Mongolian Easy Donut Holes

Author: Shinee
Crispy, soft and incredibly addicting, these little donut holes are so easy to make and you’ll get lots to share!
Print Recipe


  • 3 ½ cups 440gr all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 can 14oz sweetened condensed milk
  • Vegetable or canola oil for frying
  • Sugar for rolling if desired


  • In a small bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large mixing bowl with paddle attachment (or using a hand-held electric mixer), beat the eggs and sweetened condensed milk until combined. Add flour mixture and continue mixing until just combined.
  • Form the dough into big log and wrap it in a plastic wrap. Refrigerate for about 30 minutes.
  • Heat the oil (about 2-3 inches deep) to 315°F (115°C).
  • While the oil is heating up, bring out the dough onto a counter. Cut the dough into 4 thinner logs lengthwise. Then cut into small pieces and roll into ½-inch balls.
  • Deep-fry dozen or so balls at a time for about 3 minutes, or until golden brown.
  • Using a slotted spoon, transfer the cooked donut holes onto a baking sheet lined with paper towel and wire rack. If desired, roll the cooked donuts in sugar while hot.
  • Once cooled completely, store in airtight container at room temperature for up to 3 days.


For step-by-step photos and additional notes, read the post above.