• Whisk together the flour, salt, optional cinnamon, and baking powder in a medium-sized bowl. Set aside.
• Pour oil into a large, deep skillet for frying. You want the oil to be about 2 to 3 inches deep. Heat the oil and keep it between 360°F to 375°F. I highly recommend using a clip-on pot thermometer to ensure the temperature stays even for best results! However, you can test the oil by pouring a drop of water into the pot; if it sizzles across the top, it’s ready.
• While the oil is heating up... Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
• The batter will be very sticky, so I highly recommend using a small cookie scoop (spritzed with a little non-stick spray) to scoop about 2 teaspoons worth of dough for each donut hole. You can also use two spoons, one to scoop and one to push the dough off the first spoon and into the hot oil, but they will not be as perfectly round.
• Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!

Traditional Glaze

• Transfer donut holes to a paper towel lined plate after frying and allow them to cool for 1 to 2 minutes. Whisk together powdered sugar, half and half, and vanilla extract until smooth.
• Dunk the still warm donut holes in the glaze and place on a wire cooling rack to allow any excess glaze to drip off. Enjoy immediately!

Cinnamon Sugar

• When the donuts are cooked through and golden brown, remove them from the oil and immediately toss donuts in cinnamon sugar.

Powdered Sugar

• Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar! You can do this in a bowl, but I find it much easier to add the powdered sugar to a paper bag (or ziplock bag) and shake to coat a few donut holes at a time.

Filled Donut Holes

• Transfer donut holes to a paper towel lined plate and let them cool for a few minutes until safe to handle. Add your chosen filling to a piping bag with a small round tip.
• Pipe filling into the center of each donut hole by pushing the tip into the center and gently squeeze in the filling. Then add your desired glaze or topping. If you want your filled donut holes to be coated in cinnamon sugar, immediately toss donut holes in cinnamon sugar after frying. Allow to cool slightly before adding filling.