Go Back
+ servings
Donut Holes in a White Bowl
Print

Donut Holes

Bite into these sweet, delicious, and soft donut holes for a wonderful melt-in-your-mouth experience. Guaranteed failproof and easy to make, ready to serve in less than30 minutes. A perfect snack to eat any time of the day!
Course Appetizer, Dessert/Snack
Cuisine American
Keyword donut holes, donuts, doughnuts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 dozens
Calories 65kcal
Author Imma

Ingredients

Donut Holes

  • 2 cups (272 g) all-purpose flour

  • ¼ cup (50 g) granulated sugar
  • 3 teaspoon (12 g) baking powder
  • ¾ teaspoon (3 g) salt
  • ½-1 teaspoon (1-2 g) ground nutmeg
  • ¾ cup (177 ml) whole milk
  • 2 large eggs
  • ½ teaspoon (2.5 ml) vanilla extract
  • 3 tablespoons (1.5 oz) unsalted butter, melted
  • oil, for deep-frying

Donut Glaze

  • ½ cup (50 g) powdered or confectioners' sugar
  • 3 tablespoons (45 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract

Cinnamon Sugar

  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (8 g) ground cinnamon

Instructions

Donut Holes

  • In a medium bowl mix all the dry ingredients, flour, granulated sugar, baking powder, salt, and nutmeg.
  • In a medium bowl mix together milk, eggs, and vanilla mix well. Add melted butter and thoroughly mix. Add the dry ingredients to the liquid mixture until all the ingredients have been fully combined. Set aside.
  • Pour oil into a medium pot until it is at least 3 inches deep or about 5 centimeters high. Note: Too low would cause the dough to flatten out.
  • Heat oil until it reaches 375 degrees F (177 degrees C). For best results or if you can use a thermometer to ensure oil is at the desired temperature. While it heats up Line a plate or baking sheet with paper towels, to soak up oil.
  • Once the oil reaches 375 degrees F, turn the heat down to medium-low. You are all set to start frying.
  • Scoop about 1-2 tablespoons of dough, with an ice cream scoop or spoon and gently drop in the hot oil. Do not overcrowd the pan. Overcrowding makes the dough soggy and reduces crispness. Do so in batches.
  • Fry for a few minutes, about 1-2 minutes, or until one side is golden brown. Flip the dough over and fry for an additional  1-2  more minutes until the other side is golden brown and cooked through.
  • Use a large slotted spoon or skimmer to remove the donut holes out of the oil. I usually place them on napkins right away to soak up some of the excess oil, before transferring it to a serving plate. Do a taste test before proceeding with the next batch of donuts. Donuts should be cooked through
  • Continue with the rest of the batter, until it is all used up.
  • Serve warm or at room temperature, sprinkled with cinnamon sugar or glazed.

Donut Glaze

  • While the donut hole cools down, make the glaze if desired it’s optional.
  • Drizzle the glaze over the warm donut. Or dip the fried doughnut holes in the glaze, turning to coat. Let it stand on a wire rack until the glaze sets. Serve warm.

Cinnamon Sugar

  • In a small bowl mix together granulated sugar and cinnamon.
  • Roll the donuts in the cinnamon sugar as soon as you remove them from the heat. Serve.

Notes

  • A thermometer comes in handy to keep your oil at the right temperature to cook your donut holes properly and evenly and to prevent them from absorbing too much oil.
  • Test by cooking one piece to get your base cooking time to ensure they will be cooked all the way through.
  • For even shape and size, you may use small ice cream or cookie scoop. You can also use 2 spoons to shape out the dough and to push the shaped dough into the oil.
  • You can add flavors such as chocolate and fruit jams as toppings or inject them inside using a piping bag.
  • Make the glaze as thick or light as you want. Add more milk or powdered sugar depending on your preferred consistency.
  • For the glaze - depending on where you are and what type of vanilla extract you use or is available to you, use a little less of it if you want to make the glaze white. If it comes out brown it may because the vanilla extract you’re using is darker.
  • These are best eaten within the day. It may dry out the longer they are stored.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.5g | Cholesterol: 1.7mg | Sodium: 68mg | Potassium: 10mg | Fiber: 2g | Sugar: 15g