Glazed Doughnut Holes
Glazed Doughnut Holes are crisp outside, soft inside, and ready in 30 minutes with no yeast. The perfect quick and easy homemade treat!
Servings: 12 servings
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
Serving: 3doughnut holes | Calories: 870kcal | Carbohydrates: 36g | Protein: 3g | Fat: 81g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 49g | Trans Fat: 0.5g | Cholesterol: 29mg | Sodium: 236mg | Potassium: 67mg | Fiber: 1g | Sugar: 19g | Vitamin A: 206IU | Calcium: 125mg | Iron: 1mg
