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Donut Holes A plate of various homemade donut holes stacked together, some coated with cinnamon sugar, others with chocolate ganache or jam filling, with a bite taken out of one.

Donut Holes

Warm, fluffy Donut Holes made without yeast, perfect for dunking, glazing, or filling with your favorite flavors!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast dessert, donut holes, fried donuts, no yeast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Donut Holes
Calories: 96kcal
Cost: 4

Ingredients

  • 1 ½ cups all-purpose flour for a soft, fluffy texture
  • ½ teaspoon salt to balance the sweetness
  • ¼ to ½ teaspoon cinnamon and/or nutmeg optional, for added flavor
  • 1 tablespoon baking powder helps the dough rise
  • ½ cup whole milk for moisture
  • 1 large egg binds the ingredients
  • ⅓ cup granulated sugar sweetens the dough
  • 2 tablespoons melted butter adds richness
  • Vegetable oil for frying the donut holes

Traditional Glaze:

  • 2 cups powdered sugar for sweetness
  • ⅓ cup half-and-half or whole milk to thin the glaze
  • 1 teaspoon vanilla extract for flavor

Other Topping Options:

  • Cinnamon sugar for coating
  • Chocolate glaze 1 batch
  • Fruit jelly Nutella, or lemon curd (for filling)
  • Powdered sugar about 1.5 cups for dusting

Instructions

  • Whisk together the flour, salt, cinnamon (if using), and baking powder in a medium-sized bowl. Set aside.
  • Heat oil in a large deep skillet, ensuring the oil is about 2-3 inches deep. Heat to 360°F to 375°F. You can test the oil by dropping a little water in, and if it sizzles, it's ready.
  • Whisk together the milk, egg, sugar, and melted butter in a separate large bowl. Add the dry ingredients to the wet mixture and stir to combine until smooth. Be careful not to over-mix.
    A glass mixing bowl filled with donut hole batter, with a wooden spoon resting inside and the batter's texture visible.
  • Using a small cookie scoop or two spoons, scoop about 2 teaspoons of dough at a time. Gently drop them into the hot oil. Do not overcrowd; fry in batches of 5-7 at a time. Fry for 1-2 minutes per side until golden brown.
    A close-up of donut holes frying in hot oil with a thermometer in the pan, showing the golden color and bubbles forming around the donuts
  • Transfer the cooked donut holes to a paper towel-lined plate to drain. Allow them to cool for 1-2 minutes before glazing or topping.
  • For the traditional glaze: In a small bowl, whisk together powdered sugar, half-and-half, and vanilla extract until smooth.
  • For cinnamon sugar: Toss the fried donut holes in a mixture of cinnamon and sugar while still hot.
  • For powdered sugar: Once cooled, toss donut holes in powdered sugar in a paper bag or a bowl for easy coating.
  • For filled donut holes: Let donut holes cool for a few minutes. Fill a piping bag with your chosen filling (e.g., jelly, Nutella). Pipe the filling into the center of each donut hole. Once filled, top with glaze or cinnamon sugar.
    A variety of homemade donut holes being dipped into different coatings: chocolate ganache, cinnamon sugar, and powdered sugar, with a piping bag of jam in the background.

Notes

These donut holes are best enjoyed fresh out of the fryer, but you can store leftovers in an airtight container for up to 3 days. Reheat them for 10 seconds in the microwave for a warm treat!

Nutrition

Serving: 1Serving | Calories: 96kcal (5%) | Carbohydrates: 20g (7%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 13mg (4%) | Sodium: 124mg (5%) | Potassium: 27mg (1%) | Fiber: 0.4g (2%) | Sugar: 11g (12%) | Vitamin A: 47IU (1%) | Vitamin C: 0.01mg | Calcium: 41mg (4%) | Iron: 1mg (6%)
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