This Homemade Donut Holes is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What is the best oil for frying donut holes?
Vegetable oil, canola oil, or peanut oil with their high smoke points and neutral flavors are ideal. Maintain 350-365°F for perfectly golden, non-greasy donut holes.
2. Why are my donut holes raw in the center?
The oil was too hot, cooking the outside before the inside was done. Lower the temperature to 350°F and fry longer. Donut holes should be about 1.5 inches for even cooking.
3. Can I bake donut holes instead of frying?
Yes, bake at 350°F in a mini muffin tin for 10-12 minutes. They will be lighter and more cake-like. Brush with melted butter immediately after baking for toppings to stick.
4. What toppings can I put on donut holes?
Cinnamon sugar, powdered sugar, chocolate glaze, maple glaze, or sprinkles are all classic. Roll warm donut holes in toppings immediately after frying for best adhesion.
5. How do I make the donut dough?
A basic yeast dough or a quicker cake-style batter both work. Yeast doughnuts are lighter and airier. Cake donut holes are denser, sweeter, and faster to make.
6. How do I get perfectly round donut holes?
Use a small cookie scoop or melon baller to portion the dough into uniform balls. The consistent size ensures they all cook at the same rate.
7. What is the correct oil temperature for donut holes?
350-365°F is the sweet spot. Use a deep-fry thermometer or candy thermometer to monitor. Temperature drops when you add dough, so fry in small batches of 4-6.
8. Can I make the dough ahead of time?
Yeast dough can rise overnight in the fridge for a slow fermentation that adds flavor. Shape and fry the next morning. Cake batter should be used immediately.
9. How many donut holes does a typical batch make?
A standard recipe yields about 24-30 donut holes depending on size. One batch is perfect for a family breakfast or small gathering.
10. How do I store leftover donut holes?
Store at room temperature in a paper bag (not plastic, which makes them soggy) for 1-2 days. Reheat briefly in a 300°F oven for 5 minutes to refresh them.
Watch How to Make This
Homemade Donut Holes
Ingredients
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- In a deep saucepan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
- Using a small cookie scoop or a tablespoon, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding. Fry the donut holes for about 2-3 minutes, turning them occasionally until they are golden brown and cooked through. Use a slotted spoon to transfer the donut holes to a paper towel-lined plate.
- While the donut holes are still warm, toss them in a mixture of cinnamon and sugar until evenly coated.
- Serve warm and enjoy the delicious homemade donut holes.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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