Description
This easy donut hole recipe offers a quick and delicious treat made without yeast. Featuring a tender, fluffy texture with a crispy fried exterior, these bite-sized delights can be coated in a traditional vanilla glaze, cinnamon sugar, powdered sugar, or filled with jelly or chocolate spread. Perfect for a sweet snack or dessert, this recipe requires only simple ingredients and about 20 minutes of prep and cooking time.
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ to ½ teaspoon cinnamon and/or nutmeg (optional)
- 1 tablespoon baking powder
Wet Ingredients
- ½ cup whole milk
- 1 large egg
- ⅓ cup granulated sugar
- 2 tablespoons melted butter
For Frying
- Vegetable oil (enough for 2 to 3 inches deep in skillet)
Traditional Glaze
- 2 cups powdered sugar
- ⅓ cup half and half or whole milk
- 1 teaspoon vanilla extract
Additional Topping Options
- Cinnamon sugar (store-bought or homemade)
- Chocolate glaze (1 batch, optional)
- Fruit jelly, jam, Nutella, or lemon curd (for filling)
- About 1.5 cups powdered sugar (for dusting)
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, optional cinnamon and/or nutmeg, and baking powder thoroughly. Set this mixture aside to blend flavors.
- Heat Oil for Frying: Pour vegetable oil into a large, deep skillet, filling it about 2 to 3 inches deep. Heat the oil to maintain a temperature between 360°F to 375°F, ideally using a clip-on pot thermometer to monitor the heat. Alternatively, test readiness by dropping a small amount of water into the oil; if it sizzles and dances on the surface, the oil is ready for frying.
- Mix Wet Ingredients: In a large bowl, whisk together the whole milk, egg, granulated sugar, and melted butter until smooth and combined. Gradually add the dry ingredients to the wet mixture and stir gently to combine everything evenly but avoid over-mixing, as the batter will be sticky.
- Scoop the Dough: Using a small cookie scoop sprayed lightly with non-stick spray (or two spoons), scoop approximately 2 teaspoons of batter for each donut hole. This portion size is key to producing well-shaped, evenly cooked donut holes.
- Fry Donut Holes: Carefully drop 5 to 7 donut holes at a time into the hot oil, ensuring not to overcrowd the pan for even cooking. Fry each side for 1 to 2 minutes, flipping as needed since the donuts will move and roll in the oil. Cook until golden brown and cooked through.
- Drain and Cool: Remove the donut holes from the oil using a slotted spoon and transfer them onto a paper towel-lined plate to drain excess oil and cool for 1 to 2 minutes.
- Make Traditional Glaze: Whisk together powdered sugar, half and half or milk, and vanilla extract in a bowl until smooth and creamy.
- Glaze Donut Holes: While still warm, dunk the donut holes into the glaze, then place them on a wire cooling rack to allow excess glaze to drip off. Serve immediately for best taste.
- Alternative Coatings: For cinnamon sugar, toss the hot fried donut holes immediately in cinnamon sugar after draining. For powdered sugar, wait until the donut holes are fully cooled before tossing them in powdered sugar using a bowl or a paper/ziploc bag for even coating.
- Filled Donut Holes: Once cooled enough to handle, fill a piping bag fitted with a small round tip with your choice of filling such as jelly, Nutella, or lemon curd. Insert the tip into the center of each donut hole and gently squeeze to fill. Add glaze or desired topping afterward. For cinnamon sugar-coated filled holes, coat immediately after frying, then fill once slightly cooled.
Notes
- Storage: While best served fresh and warm, leftover donut holes can be stored in an airtight container lined with a paper towel at room temperature for up to 3 days. Avoid refrigeration as it causes drying and staleness.
- Reheating: To revive the fresh-fried texture and warmth, microwave a few donut holes for about 10 seconds before serving.
- Oil Temperature: Maintaining correct oil temperature is crucial; too hot will burn the outside, too cool will make donut holes greasy and heavy.
- Non-Stick Scooping: Lightly spray your scoop or spoon to prevent sticky batter from clinging and to get uniform-sized donut holes.
- Do Not Overcrowd Pan: Fry only a few donut holes at a time to ensure even cooking and crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
