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🍩 Chocolate Donut Holes made without yeast! Soft, cakey, and dipped in vanilla glaze – ready in 30 minutes and perfect for any sweet craving!
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Looking for a quick and easy way to enjoy a bakery-style treat at home? These chocolate doughnut holes are the answer. Made without yeast and ready in just 30 minutes, they’re crisp on the outside, soft and cakey inside, and finished with a sweet vanilla glaze. Whether you call them glazed chocolate donut holes or the best homemade chocolate donut hole recipe ever, they’re a fun and satisfying way to crush your chocolate cravings.
If you’ve been searching for a no-fuss chocolate donut holes recipe, this one’s perfect. No rising time, no fancy equipment, and no complicated steps. Just mix, scoop, fry, glaze, and enjoy!
⭐ Why You’ll Love This Recipe
- Fast and easy – ready in 30 minutes
- No yeast needed
- Bakery-style texture with a homemade touch
- Perfectly sweet glazed chocolate donut holes
- A great way to satisfy a chocolate craving any time
🛒 Ingredients & Substitutions
glaze
- powdered sugar
- milk – use whole milk for best results
- vanilla extract – swap with almond or peppermint extract for variety
donuts
- vegetable or canola oil – for frying
- whole milk, cold – 2% or plant-based milk can work
- egg, cold
- vanilla extract
- salted butter, melted – use unsalted butter with ¼ teaspoon added salt
- all-purpose flour
- unsweetened cocoa powder – do not use sweetened cocoa mix
- granulated sugar
- baking powder
- salt
✨ Variations
- Swap vanilla extract in the glaze with maple, almond, or orange extract
- Roll the chocolate doughnut holes in powdered sugar or cinnamon sugar instead of glazing
- Add mini chocolate chips to the dough for extra chocolate flavor
- Use a gluten-free flour blend for a gluten-free version
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🔥 Tips
- Use a small cookie scoop for round, uniform donut holes
- Keep the oil temperature between 345°-355°F for best results
- Let the donut holes cool slightly before glazing to prevent the glaze from melting.
- Avoid overcrowding the pan while frying
❓ FAQs
No, this recipe is developed specifically for frying. Baking will not give the same texture.
Use two spoons to form the dough into balls. It’s sticky, so hands won’t work well.
Yes, these chocolate donut holes are a cake-style donut, not yeast-raised.
Nope! This chocolate donut holes recipe is quick and doesn’t require resting time. You can fry the dough as soon as it’s mixed.
Yes! This recipe doubles well. Just be sure to fry in batches and monitor your oil temperature between rounds.
Use a deep-fry thermometer and aim for 345°-355°F. If you don’t have one, drop in a small piece of dough – it should sizzle and rise to the top within seconds.
If the oil is too cool, the dough absorbs more oil. Always check that your oil is at the right temperature.
No, the leavening starts working right away. For the fluffiest chocolate donut hole, mix and fry the dough immediately.
This batter is designed for small portions. For full-size donuts, the texture and cook time may be inconsistent.
🍽️ Other Recipes You May Enjoy
Breakfast
Glazed Doughnut Holes
Breakfast
Glazed Chocolate Donuts
Breakfast
Triple Chocolate Donuts
Breakfast
Chocolate Oreo Sprinkle Donuts
Chocolate Donut Holes
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Equipment
- GranPappy Electric Deep Fryer or heavy-bottomed pot
- deep-fry thermometer (recommended)
- cookie scoop or 2 spoons
- liquid measuring cup
- spider strainer or slotted spoon
Ingredients
glaze
- 1½ cups powdered sugar
- 3½ tablespoons milk
- 1 teaspoon vanilla extract
donuts
- 4-5 cups vegetable or canola oil, for frying
- 1 cup whole milk, cold
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 5 tablespoons salted butter, melted and cooled slightly
- 1¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1½ tablespoons baking powder
- ⅛ teaspoon salt
Instructions
Make the glaze:
- In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Set aside.
Heat the oil:
- In a heavy-bottomed pot, add 2-3 inches of oil and heat over medium-high heat until the temperature reaches 345°-355°F. This may take 15-20 minutes.
Prep for draining:
- Place a cooling rack over a rimmed baking sheet and set aside.
Make the dough:
- In a liquid measuring cup, whisk together milk, egg, and vanilla.
- Slowly whisk in the melted butter. This will cause small butter beads to form – that’s good!
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Pour the wet mixture into the dry mixture and stir until a soft dough forms.
Fry the doughnut holes:
- Use a small cookie scoop to drop 1 tablespoon-sized balls of dough gently into the hot oil. Fry 5-7 at a time.
- Cook about 1 minute per side, or until golden brown all over.
- Remove to the cooling rack and let cool for 10 minutes.
Glaze and enjoy:
- Dip each warm doughnut hole into the glaze, let excess drip off, and place back on the rack.
- Enjoy warm with coffee or cold milk.
Notes
🥡 STORAGE
- Store leftovers in a paper bag with the top folded down.
- Avoid airtight containers, which will make the donuts soggy.
♨️ REHEATING
- Reheat briefly in the microwave (5-8 seconds) to soften.
- A quick 1-minute toast in a 300°F oven can restore some crispness.
❄️ FREEZING
- Not recommended. These donut holes are best fresh.
💡 TIPS FOR BEST RESULTS
- Use a cookie scoop for even, round donut holes.
- Be precise with your oil temperature to avoid greasy or undercooked donuts.
- If using unsalted butter, add ¼ teaspoon extra salt to the dough.
🍳 ALTERNATE COOKING METHODS
- No alternate method recommended – frying yields the best texture and flavor.
♻️ LEFTOVERS
- Best enjoyed fresh the day they’re made.
- Leftovers can be eaten the next morning, but will be softer.
📝 NOTES
- Swap the extract in the glaze for a fun flavor twist on your chocolate donut hole experience.
🍩 GLAZE EXTRACT SUBSTITUTIONS
- Almond extract – adds a sweet, nutty twist (use sparingly, it’s strong)
- Maple extract – great for fall or cozy flavors
- Peppermint extract – perfect for holiday vibes (go light so it’s not overpowering)
- Hazelnut extract – pairs beautifully with chocolate for a Nutella-like flavor
- Coconut extract – adds a tropical flair
- Orange extract – bright and citrusy, like a chocolate-orange truffle
- Butter extract – gives a rich bakery-style flavor
- Coffee or espresso extract – enhances the chocolate and adds depth
- Rum extract – adds a little warm richness without alcohol
- Caramel extract – creates a candy bar-style flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
