Why You’ll Love This Recipe

I love these Donut Holes because they give me everything I enjoy about a classic donut in a smaller, easy-to-serve size. The outside becomes lightly crisp and golden while the inside stays tender and fluffy.

I also like having several options for finishing them. I can keep things simple with granulated sugar, use cinnamon sugar, dip them in vanilla glaze, or even cover them with chocolate.

These little donuts are also convenient for sharing. I can pile them onto a serving plate for brunch, package them as a homemade treat, or serve them as an easy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donut holes:

2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Neutral frying oil, such as vegetable or canola oil

For the cinnamon sugar:

½ cup granulated sugar
1 teaspoon ground cinnamon

For the optional vanilla glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Directions

I whisk the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl, I whisk the milk, egg, melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry ingredients and gently stir just until a soft dough forms. I avoid overmixing because I want the finished donut holes to stay tender.
I pour several inches of neutral oil into a heavy, deep pot. I heat the oil to 350°F (175°C), using a kitchen thermometer to monitor the temperature.
While the oil heats, I combine the granulated sugar and cinnamon for the coating in a shallow bowl.
I carefully scoop small portions of dough, about 1 tablespoon each, and gently shape them into rough balls with lightly floured hands if needed.
I carefully lower a few pieces of dough into the hot oil without overcrowding the pot.
I fry the donut holes for approximately 2 to 3 minutes, turning them as needed so they become evenly golden and cook through.
I transfer the cooked donut holes to a paper towel-lined plate or wire rack and let the excess oil drain briefly.
While they are still warm, I toss the donut holes in the cinnamon-sugar mixture until evenly coated.
If I want glazed donut holes instead, I whisk the powdered sugar, milk, and vanilla together until smooth. I let the donut holes cool slightly before dipping them in the glaze.
I place glazed donut holes on a wire rack and allow the coating to set before serving.

Servings and Timing

This Donut Holes recipe makes approximately 24 to 30 pieces, depending on how large I make each portion.

Prep time: 15 minutes
Cook time: 15 to 20 minutes
Total time: approximately 30 to 35 minutes
Yield: 24 to 30 donut holes
Servings: approximately 6 to 8

I fry the donut holes in small batches because overcrowding the pot can quickly lower the oil temperature and cause the dough to absorb more oil.

Variations

For chocolate donut holes, I replace a small portion of the flour with unsweetened cocoa powder and dip the finished donuts in chocolate glaze.

For powdered sugar donut holes, I let the fried donuts cool slightly and toss them generously in powdered sugar.

When I want extra cinnamon flavor, I increase the cinnamon in the coating and add a small pinch to the dough.

For lemon donut holes, I add finely grated lemon zest to the dough and replace some of the milk in the glaze with fresh lemon juice.

For filled donut holes, I let the cooked donuts cool and use a piping bag fitted with a small tip to fill them with pastry cream, jam, chocolate-hazelnut spread, or another thick filling.

Storage/Reheating

I think Donut Holes taste best when I serve them fresh, particularly while they are still slightly warm.

If I have leftovers, I let them cool completely and place them in an airtight container. I store them at room temperature for about 1 to 2 days. I avoid refrigerating plain donut holes when possible because refrigeration can make them dry more quickly.

For longer storage, I freeze unglazed donut holes in a freezer-safe container for up to about 2 months. I thaw them at room temperature and add fresh sugar or glaze before serving.

To reheat plain or cinnamon-sugar donut holes, I warm them briefly in a low oven or microwave them for just a few seconds. I avoid overheating them because this can make the centers tough.

FAQs

Why are my Donut Holes raw in the middle?

When my donut holes brown outside before cooking through, my oil is usually too hot or the pieces are too large. I keep the oil close to 350°F (175°C) and make relatively small, evenly sized portions so the centers have enough time to cook.

How do I keep Donut Holes from becoming greasy?

I monitor the oil temperature carefully. If the oil is too cool, the dough can absorb excessive oil instead of quickly developing a golden exterior. I also fry only a few pieces at a time so the oil temperature doesn’t drop dramatically.

Can I make Donut Holes without a deep fryer?

Yes. I use a heavy, deep pot on the stovetop and a thermometer to monitor the oil. I keep the pot stable, avoid overfilling it, and carefully add and remove the dough to prevent hot-oil splashes.

Can I make Donut Hole dough ahead of time?

I prefer mixing this baking-powder dough shortly before frying because the leavening begins working once the wet and dry ingredients are combined. If I want to save time, I measure and combine my dry ingredients ahead, then add the wet ingredients when I am ready to cook.

What toppings can I put on Donut Holes?

I like cinnamon sugar, powdered sugar, vanilla glaze, chocolate glaze, maple glaze, or sprinkles. I can also drizzle them with caramel or melted chocolate when I want a more dessert-like treat.

Conclusion

Donut Holes are one of my favorite homemade treats when I want something sweet, warm, and easy to share. I love the combination of a golden exterior and soft center, especially when the pieces are freshly coated in cinnamon sugar.

Donut Holes Recipe

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Small, golden homemade donut holes with lightly crisp exteriors and soft, fluffy centers. Toss them warm in cinnamon sugar or finish them with a simple vanilla glaze for an irresistible bite-sized treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Yield: 24 to 30 donut holes, 6 to 8 servings
Category: Dessert
Method: Deep Fry
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until a soft dough forms. Avoid overmixing.
Pour several inches of neutral frying oil into a heavy, deep pot and heat to 350°F (175°C), monitoring the temperature with a kitchen thermometer.
Combine the granulated sugar and cinnamon for the coating in a shallow bowl.
Scoop approximately 1 tablespoon portions of dough and gently shape them into rough balls with lightly floured hands if needed.
Carefully lower a few dough portions into the hot oil without overcrowding the pot.
Fry for approximately 2 to 3 minutes, turning as necessary, until evenly golden and cooked through.
Transfer the cooked donut holes to a paper towel-lined plate or wire rack and allow excess oil to drain briefly.
While still warm, toss the donut holes in the cinnamon-sugar mixture until evenly coated.
For glazed donut holes, whisk the powdered sugar, milk, and vanilla together until smooth. Allow the fried donut holes to cool slightly before dipping them in the glaze.
Place glazed donut holes on a wire rack and allow the glaze to set before serving.

Notes

Keep the frying oil close to 350°F (175°C) so the donut holes cook through without becoming excessively greasy.
Fry in small batches to prevent the oil temperature from dropping significantly.
Keep the dough portions small and evenly sized so the centers cook before the exteriors become too dark.
For chocolate donut holes, replace a small portion of the flour with unsweetened cocoa powder and finish with chocolate glaze.
For powdered sugar donut holes, cool the fried pieces slightly before tossing them generously in powdered sugar.
For lemon donut holes, add finely grated lemon zest to the dough and use fresh lemon juice in the glaze.
Cooked and cooled donut holes can be filled with pastry cream, jam, or chocolate-hazelnut spread using a piping bag.
Store completely cooled leftovers in an airtight container at room temperature for 1 to 2 days.
Unglazed donut holes can be frozen for up to 2 months and coated after thawing.
For the best texture and flavor, serve the donut holes fresh and slightly warm.

Nutrition

Serving Size: 4 donut holes
Calories: 290 kcal
Sugar: 18 g
Sodium: 260 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg