Chocolate Donut Holes
Chocolate Donut Holes are soft, cakey, and glazed with vanilla. This easy, no-yeast recipe is ready in just 30 minutes for a quick treat.
Servings: 12 servings
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
Serving: 3donut holes | Calories: 866kcal | Carbohydrates: 35g | Protein: 4g | Fat: 81g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 49g | Trans Fat: 0.5g | Cholesterol: 29mg | Sodium: 237mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 206IU | Calcium: 128mg | Iron: 1mg
