This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Homemade Glazed Doughnut Holes in 30 minutes! 🎉 Easy, nostalgic, and dunked in sweet vanilla glaze – a must-try treat!
Doughnut Holes
Craving something sweet and nostalgic? These glazed donut holes are the perfect quick fix. Made without yeast and ready in just 30 minutes, these doughnut holes are crisp on the outside, soft and fluffy on the inside, and dunked in a sweet vanilla glaze.
Whether you spell it donut holes or doughnut holes, these little bites are one of the easiest donut holes recipes to whip up any day of the week.
Perfect for breakfast, brunch, or cozy snacking – no rising time needed! If you’re looking for easy donut holes recipes that don’t require yeast, this one is a must-try.
⭐ Why You’ll Love This Recipe
- No yeast or rising time needed
- Ready in just 30 minutes
- Simple pantry ingredients
- Perfect for breakfast, brunch, or dessert
- Fun and easy to make with kids
🛒 Ingredients & Substitutions
donut holes
- all-purpose flour
- baking powder
- salt
- granulated sugar
- whole milk, cold – substitute with 2% or buttermilk
- egg, cold
- vanilla extract – try almond, lemon, or maple for a twist
- salted butter, melted – use unsalted and add ¼ teaspoon extra salt
- vegetable or canola oil, for frying – do not substitute with olive oil
glaze
- powdered sugar
- milk – use half-and-half for a richer glaze
- vanilla extract – swap with other flavors for variety
✨ Variations
- Add a dash of cinnamon or nutmeg to the dough
- Use maple, almond, or lemon extract in the glaze
- Roll the donut holes in cinnamon sugar instead of glaze
🔥 Tips
- Use a small cookie scoop for even cooking
- Fry in batches to avoid crowding the oil
- Let the oil return to temperature between batches
- Glaze while warm for best results
- These are best enjoyed the same day
❓ FAQs
No. These are meant to be deep-fried. Baking will change the texture.
Not recommended. The batter is too wet and soft for an air fryer.
No. The texture will not hold up well after freezing.
That’s normal. The dough should be soft and sticky – use a cookie scoop, not your hands.
Use 1 ½ teaspoons of dough instead of 1 tablespoon for bite-size pieces.
🍽️ Other Recipes You May Enjoy
Breakfast
Chocolate Cinnamon Doughnuts
Breakfast
Glazed Chocolate Donuts
Breakfast
Pumpkin Donuts with Nutella Glaze
Pin this now to find it later
Pin It
Glazed Doughnut Holes
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- large heavy-bottomed pot or Dutch oven
- deep-fry thermometer
- liquid measuring cup
- small cookie scoop or two spoons
- slotted spoon
Ingredients
glaze
- 1-½ cups powdered sugar
- 3-½ tablespoons milk
- 1 teaspoon vanilla extract
doughnut holes
- 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 slightly cooled (*see note)
- 2 cups plus 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1-½ tablespoons baking powder
- ⅛ teaspoon salt
Instructions
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Set aside.
- Heat the oil: Pour 2-3 inches of oil into a large heavy-bottomed pot. Heat over medium-high until the temperature reaches 345°-355°F (about 15-20 minutes).
- Prep the cooling area: Set a cooling rack on top of a rimmed baking sheet. Set aside.
- Mix wet ingredients: In a liquid measuring cup, whisk together the milk, egg, and vanilla extract. Slowly pour in the melted butter while whisking. Small solid butter beads may form – this is normal and helps with fluffy texture.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Combine: Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Fry the dough: Once the oil is ready, use a small cookie scoop to carefully drop 1 tablespoon-sized scoops of dough into the hot oil. Fry 5-7 at a time, cooking about 1 minute per side until golden brown.
- Cool: Use a slotted spoon to remove donut holes and place them on the prepared rack. Let cool for 10 minutes.
- Glaze: Dip each donut hole into the glaze, let excess drip off, then return to the rack to set.
- Serve: Enjoy warm with coffee or cold milk.
Notes
🍩 YIELD
- About 3 dozen donut holes.
📝 NOTES
- If you use unsalted butter, add an additional ¼ teaspoon salt to the doughnuts.
🥡 STORAGE
- Store leftovers in a paper bag folded over to help maintain texture.
- Avoid airtight containers, as they can make the food soggy.
♨️ REHEATING
- Reheat in the air fryer at 300°F for 2-3 minutes.
- Or use a 325°F oven for 5-7 minutes.
- Microwaving is not recommended, as it softens the crisp exterior.
❄️ FREEZING
- Not recommended. These donut holes are best enjoyed fresh.
💡 TIPS FOR BEST RESULTS
- Use a cookie scoop for uniform shape and even cooking.
- Do not overcrowd the pot – fry in small batches.
- Allow the oil to return to its original temperature between batches.
- Apply the glaze while it is slightly warm for the best coating.
🍳 ALTERNATE COOKING METHODS
- This recipe is intended for deep frying. Baking or air frying won’t yield the same texture.
♻️ LEFTOVERS
- Leftover donut holes are best enjoyed within 1 day.
- Serve plain, re-glazed, or dusted with powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
