Homemade Donut Holes

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Homemade Donut Holes

Nothing says comfort quite like a batch of homemade donut holes. Crisp on the outside, soft and airy inside, these tiny treats are a favorite for good reason. You’ll love that you can make them without yeast or fancy tools—just simple ingredients and a craving for something sweet. This guide shows you how to transform kitchen staples into delectable donut holes with three classic flavors: vanilla glaze, chocolate glaze, and cinnamon sugar.

What Are Donut Holes?

Donut holes are bite-sized, deep-fried balls made from doughnut batter. Traditionally, they come from the “holes” cut out of whole doughnuts, but at home, you’ll make them by shaping small balls of batter and frying until golden. The size makes them easy to pop and fun for sharing, while the quick prep and cook time mean you can have fresh donuts in under an hour.

Key Ingredients and Variations

You probably have most of what you need at home. Here’s a quick run-down:

• All-purpose flour: The structure builder.
• Granulated sugar: Adds essential sweetness.
• Baking powder: Ensures the classic puff and softness.
• Salt: Brings all the flavors together.
• Milk: Whole milk makes these tender, but buttermilk works for extra tang.
• Unsalted butter: Delivers richness.
• Egg: Binds the ingredients and helps with rise.
• Vegetable oil: For frying and that perfect golden exterior.

Flavor add-ins and coatings:
– Vanilla glaze: Powdered sugar, milk, and vanilla extract.
– Chocolate glaze: Powdered sugar, cocoa powder, milk, and vanilla.
– Cinnamon sugar: Granulated sugar with ground cinnamon.

If you want to make chocolate donut holes, swap in 1/4 cup cocoa powder for some of the flour, and try buttermilk for moisture.

Step-by-Step Process

Let’s break down creating perfect homemade donut holes, from mixing the batter to coatings and serving. For the best results, follow each step and check tips along the way.

1. Prep and Measure

Gather your ingredients and tools. You’ll need:

• Mixing bowls (two are ideal)
• Measuring cups and spoons
• Whisk and spatula
• Heavy-bottomed pot or deep fryer
• Slotted spoon
• Paper towels

Begin by measuring all ingredients. Proper measuring leads to consistent results, especially when making batter-based recipes.

2. Mix the Dough

Dry Ingredients: In a medium bowl, whisk together your flour, sugar, baking powder, and salt.

Wet Ingredients: In another bowl, whisk milk, melted butter, and egg until smooth.

Combine: Add the dry ingredients to the wet bowl. Stir gently with a spatula or wooden spoon. Aim for a uniform but soft batter—avoid overmixing, as this keeps the donut holes light and tender.

Tip: If making chocolate flavor, mix cocoa powder with flour at this stage.

3. Heat the Oil

Pour vegetable oil into a deep pot, filling it to about 2 inches deep. Heat on medium until it reaches around 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, drop a small bit of batter in—if it sizzles and rises, it’s ready.

4. Shape and Fry

Using a small cookie scoop or two spoons, scoop heaping teaspoons of batter. Gently drop them into the hot oil without overcrowding the pot (work in batches).

Fry for 2-3 minutes, turning halfway, until deep golden brown. Remove with a slotted spoon and drain on paper towels. Repeat until all dough is cooked.

Tip: Maintaining oil temperature is key, so let it return to 350°F between batches.

5. Choose Your Topping

While warm, roll donut holes in cinnamon sugar for a crunchy finish. If glazing, let them cool slightly. Dip each in the desired glaze and allow excess to drip off before setting on a wire rack.

Vanilla Glaze: Mix 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.

Chocolate Glaze: Combine 1 cup powdered sugar, 2 tablespoons cocoa powder, 2-3 tablespoons milk, and 1/2 teaspoon vanilla.

Cinnamon Sugar: Mix 1/2 cup granulated sugar and 1 tablespoon cinnamon in a bowl.

Flavor Combinations

Get creative. Try:

• Adding citrus zest to batter.
• Using maple glaze for fall vibes.
• Swapping in nutmeg or cardamom for depth.
• Serving with berries for breakfast.

Serving Suggestions

Homemade donut holes are a breakfast treat, but also work for parties, brunch spreads, or special snacks. Serve fresh and warm for the best texture. They pair beautifully with coffee, tea, or hot chocolate.

If you’re hosting, arrange donut holes on a platter with dipping sauces and sprinkles on the side for a DIY decorating station. At birthday parties, try colored glazes and rainbow sprinkles.

Storage and Freshness

Donut holes are best right after frying, but leftovers can stay tasty:

Room temperature: Store in an airtight container for up to 2 days.

Freezer: Freeze uncoated donut holes in a zip-top bag for up to 3 months. Thaw and reheat in the oven, then glaze or sugar.

Reheating: Warm in a low oven (300°F) for 5-7 minutes to refresh the texture. Avoid microwaving, as this can make them chewy.

Tips for Success

• Fry in small batches to keep oil temperature steady.
• Use a thermometer for accuracy.
• Don’t overmix your dough.
• Dredge freshly fried donut holes in cinnamon sugar for even coating.
• Let glazes set before stacking or serving to avoid mess.

Troubleshooting Common Issues

Flat or greasy donut holes: Oil likely too cold. Let it reheat and try again.

Overly dark exteriors: Oil too hot. Lower the heat and test with a small piece.

Dense or tough texture: Batter over-mixed. Stir just until ingredients combine.

Donut Holes: Frequently Asked Questions

Can I bake donut holes instead of frying?
Baking won’t give you quite the same texture but you can. Use a mini muffin tin, filling each cavity half-full. Bake at 375°F (190°C) for 10-12 minutes, then coat as desired.

Can I use non-dairy milk or butter?
Yes. Almond, oat, or soy milk work beautifully, and melted coconut oil or vegan butter substitutes can replace regular butter.

Can I double the recipe?
Of course. Just be sure to fry in several batches to keep results consistent.

Quick Reference Table

Final Thoughts

Homemade donut holes turn an ordinary day into something memorable. With minimal time and simple prep, you can whip up a batch that rivals any bakery—whether you stick to cinnamon sugar, drizzle on chocolate, or create your own new flavors. So next time the craving hits, skip the store run and fry up pure joy right in your kitchen.