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Freshly made donut holes ready to be served

30 Minute Donut Holes

Quick and delicious donut holes that bring warmth and nostalgia, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Standard flour gives a light and fluffy texture; you can also use cake flour for even tenderness.
  • 1 cup whole wheat flour Adds a nutty flavor; feel free to swap out with spelt flour for a unique twist.
  • 3 tablespoons sugar A hint of sweetness that balances perfectly with the glaze.
  • 1.5 teaspoons baking powder The leavening agent that helps the holes puff up perfectly.
  • 0.5 teaspoon cinnamon Enhances flavor; nutmeg is a great alternative.
  • 0.5 teaspoon kosher salt Balances the sweetness.
Wet Ingredients
  • 1 cup milk Substitute with almond or oat milk for a dairy-free option.
  • 1 large egg Replace with a flax egg for a vegan twist.
  • 1 teaspoon vanilla Feel free to use almond or maple extract.
  • 0.25 cup unsalted butter (melted) Coconut oil can be used for a dairy-free version.
For Frying and Glazing
  • 2 quarts vegetable oil Any neutral oil works well for frying.
  • 2 cups powdered sugar Forms the delicious glaze.
  • 2 tablespoons milk Use nondairy milk for a non-dairy glaze.
  • 1 tablespoon maple syrup Honey can also be an alternative.

Method
 

Preparation
  1. In a large skillet or pot, heat oil over medium heat until it reaches 350°F. Use a thermometer for perfect frying.
  2. Stir together flours, baking powder, cinnamon, sugar, and salt in a medium bowl until well mixed.
  3. In a separate bowl, whisk together egg, milk, and vanilla until combined.
Mixing
  1. Stir the wet mixture into the dry mixture until just combined.
  2. Stir in melted butter until the batter is mostly smooth, ensuring not to overmix.
Shaping and Frying
  1. Dust a clean surface heavily with flour. Scoop out the donut dough onto the surface and flatten it to about 1/4-inch thick.
  2. Use a small round cookie cutter to punch out donut holes, yielding about 3 dozen.
  3. Fry donut holes in batches for about 90 seconds per side, flipping to ensure even cooking.
  4. Once golden brown (around 3 minutes), remove with a slotted spoon and let drain on paper towels.
Glazing
  1. Stir together glaze ingredients until smooth. Dunk each donut hole in the glaze and shake off excess.
  2. Let donut holes cool slightly to harden. Serve warm or at room temperature.

Notes

Store leftover donut holes in an airtight container at room temperature for up to 2 days. For freezing, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag for up to 3 months.