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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.

Ingredients

  • 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
  • ½ cup granulated sugar, for the cinnamon sugar
  • 1 teaspoon ground cinnamon, for the cinnamon sugar
  • 1 cup powdered sugar, for the optional vanilla glaze
  • 2 tablespoons milk, for the optional vanilla glaze
  • ½ teaspoon vanilla extract, for the optional vanilla glaze

Instructions

  1. Whisk the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
  2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir just until a soft dough forms. Avoid overmixing.
  4. 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.
  5. Combine the granulated sugar and cinnamon for the coating in a shallow bowl.
  6. Scoop approximately 1 tablespoon portions of dough and gently shape them into rough balls with lightly floured hands if needed.
  7. Carefully lower a few dough portions into the hot oil without overcrowding the pot.
  8. Fry for approximately 2 to 3 minutes, turning as necessary, until evenly golden and cooked through.
  9. Transfer the cooked donut holes to a paper towel-lined plate or wire rack and allow excess oil to drain briefly.
  10. While still warm, toss the donut holes in the cinnamon-sugar mixture until evenly coated.
  11. 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.
  12. 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

Find it online: https://thefamilycooking.com/donut-holes-recipe/