Homemade Donut Holes

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Homemade Donut Holes

Weekend mornings become a little brighter with a fresh batch of homemade donut holes. These bite-sized treats offer a delightful way to enjoy a bakery classic without leaving your kitchen. With a quick, no-yeast batter and a trio of finishing options—including classic cinnamon sugar, smooth vanilla glaze, and rich chocolate glaze—you can create a platter of crowd-pleasers for any occasion.

Whether you’re planning a birthday brunch, an after-school snack, or simply craving a sweet indulgence, homemade donut holes fit the bill. The process is straightforward, the result is delicious, and the possibilities for flavor are endless.

Why Make Donut Holes at Home?

Donut holes made from scratch are fresher and more flavorful than anything you’ll get at the store. There’s no artificial taste, no preservatives, and no mystery ingredients—just the simple pleasure of old-fashioned cake-style donuts in an easy-to-eat format.

The method uses baking powder instead of yeast, which means no waiting around for dough to rise. In less than an hour, you’ll be enjoying perfectly puffed treats, crispy on the outside and wonderfully soft on the inside.

Ingredients You’ll Need

Every delicious donut hole starts with a handful of pantry staples. Here’s a breakdown of what you’ll need:

For the Donut Holes
– All-purpose flour
– Granulated sugar
– Baking powder
– Salt
– Whole milk or buttermilk
– Unsalted butter, melted
– Egg
– Vegetable oil (for frying)

For the Finishing Touch
– Cinnamon sugar (white sugar plus ground cinnamon)
– Vanilla glaze (powdered sugar, milk, vanilla extract)
– Chocolate glaze (powdered sugar, cocoa powder, milk, vanilla extract)

Ingredient Tips:
– Use buttermilk for a tangy flavor and extra moisture.
– For chocolate donut holes, mix a bit of cocoa powder into the dry ingredients and increase sugar slightly to balance the bitterness.
– Whole milk gives a richer taste, but any milk works.

Here’s a sample ingredient table for basics and variations:

Step-by-Step: How to Make Donut Holes

1. Mix Wet and Dry Ingredients Separately

Start with two bowls. Whisk flour, sugar, baking powder, and salt in a large bowl. In a second bowl, combine milk (or buttermilk), egg, and melted butter. Whisk until blended.

2. Bring the Dough Together

Pour wet ingredients into the dry. Stir gently until just combined. The batter will be thick—closer to sticky dough than pourable batter. Avoid overmixing, which can make the donut holes dense.

3. Heat the Oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet, about two inches deep. Heat to 350°F (175°C). Use a deep-fry thermometer for accuracy. If you drop batter into oil that’s too cool, the donut holes will absorb oil and get greasy. Too hot, and the outsides will burn before the insides cook through.

4. Shape and Fry

Scoop heaping teaspoons of dough—using a spoon or a mini cookie scoop—for even shapes. Carefully drop the rounds into the hot oil in small batches. Don’t crowd the pot; this keeps the oil temperature steady.

Fry until golden brown on all sides, about 2 to 3 minutes per batch. Flip them halfway using a slotted spoon for even browning.

5. Drain

Transfer donut holes to a plate lined with paper towels. Let them cool slightly before moving to the final step.

6. Coat or Glaze

Roll the warm donuts in cinnamon sugar. For glazed options, let the donut holes cool until just warm. Dip in vanilla or chocolate glaze, letting any excess drip away before setting on a wire rack.

Vanilla Glaze Recipe:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Mix in a bowl until smooth and pourable.

Chocolate Glaze Recipe:

• 1 cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 2–3 tbsp milk
• ½ tsp vanilla extract

Whisk until glossy and smooth.

Cinnamon Sugar:

Mix together ½ cup sugar and 2 tsp ground cinnamon. Roll the donut holes in the mixture while still warm.

Tips for Perfect Donut Holes

• Don’t overwork the batter; mix only until just combined.
• Fry in small batches to keep oil temperature even.
• Use a small cookie scoop for uniform shape.
• Keep a close eye on the oil temperature; adjust heat as needed.
• Drain thoroughly on paper towels to remove excess oil before coating.

Flavor Ideas:
– Stir orange or lemon zest into the batter for brightness.
– Add a pinch of nutmeg for a bakery-style taste.
– Use almond or maple extract for a fresh twist.

Serving Suggestions

Homemade donut holes are versatile. Serve a big bowl at brunch, tuck a few into lunchboxes, or plate them with dipping sauces for a party treat. For breakfast, pair with fresh fruit or set out an assortment of glazes and toppings—sprinkles, shredded coconut, chopped nuts—for a build-your-own donut hole bar.

Storage and Freezing

Fresh donut holes taste best the day they’re made. If you have extras:

• Store in an airtight container at room temperature for up to 2 days. They’ll lose some crispness as they sit but remain tasty.
• Don’t glaze before storing for best texture. Add glaze or sugar just before serving if possible.
• Freeze uncoated donut holes for up to 3 months. Let thaw and warm slightly before adding topping.

Troubleshooting and FAQs

Why did my donut holes turn out dense?
Overmixing the batter causes gluten to develop, resulting in heavy donut holes. Stir gently and stop as soon as the flour disappears.

Why are they greasy?
Oil that’s too cool leads to greasy donuts. Always heat oil to 350°F and monitor between batches.

Can I bake them instead of frying?
While you can bake spoonfuls of batter in a mini muffin pan at 375°F for 10–12 minutes, the texture will be different—less crispy outside, lighter inside.

What if I want to make gluten-free donut holes?
Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free. Add an extra splash of milk if the batter seems dry.

Making It Your Own

Homemade donut holes want to be customized. Try fun additions like mini chocolate chips, freeze-dried berries in the batter, or finish with flavored sugars. Match them to the season: pumpkin spice in the fall, pastel glazes in spring, or peppermint around the holidays.

However you choose to flavor and finish them, these little treats bring the magic of homemade baking right to your table—no trip to the donut shop required.