Donut Holes

Bite into deliciously soft sweetness for a beautiful melt-in-your-mouth experience. Failproof, easy, and ready to satisfy in less than 30 minutes. A perfect snack any time!

Makes about 2 dozen

Course Appetizer, Dessert/Snack

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 437kcal

Author Imma

Ingredients

Donut Holes

2 cups (240g) all-purpose flour
¼ cup (50g) granulated sugar
3 teaspoons (14g) baking powder
¾ teaspoon (4g) salt
½-1 teaspoon (1-2g) ground nutmeg
¾ cup (177ml) whole milk
2 large eggs
½ teaspoon (2-3ml) vanilla extract
3 tablespoons (42g) unsalted butter, melted
oil for deep-frying

Donut Glaze

½ cup (50g) powdered sugar
3 tablespoons (45ml) whole milk
1 teaspoon (5ml) vanilla extract

Cinnamon Sugar

1 cup (200g) granulated sugar
1 tablespoon (8g) ground cinnamon

Instructions

Donut Holes

In a medium bowl, mix the dry ingredients: flour, granulated sugar, baking powder, salt, and nutmeg.
In another medium bowl, mix milk, eggs, and vanilla well. Add melted butter and thoroughly combine.
Add the dry ingredients to the liquid mixture until all the ingredients are fully incorporated. Set aside.
Fill a medium pot with at least 3 inches (5cm) of oil. Note: Too little oil causes the donut holes to flatten.
Heat to 375℉ (175℃). A thermometer ensures the oil reaches the desired temperature.
While it heats, line a plate or baking sheet with paper towels to drain the fried donut holes.
Once the oil reaches 375℉ (175℃), turn the heat down to medium-low and start frying.
Scoop 1-2 tablespoons of dough with an ice cream scoop or spoon and gently drop it into the hot oil. Fry in batches to avoid overcrowding the pan. Too many at a time cools the oil too much, resulting in soggy sweets.
Fry for a few minutes, 1-2 minutes, or until one side is golden brown. Flip the doughballs over and fry for 1-2 more minutes or until the other side is golden brown and the holes are cooked through.
Use a large slotted spoon or skimmer to remove the donut holes from the oil. I usually place them on paper towels immediately to soak up the excess oil before transferring them to a serving plate. Do a taste test before proceeding with the next batch of donuts.
Continue with the rest of the batter until all has been fried.
If glazing, prepare the glaze while the donut holes are still warm. If using cinnamon sugar, roll them in the cinnamon sugar mixture while still hot so the sugar sticks. Enjoy.

Donut Glaze

While the donut holes cool, make the optional glaze.
Stir the powdered sugar, milk, and vanilla extract until well combined. Adjust consistency with more powdered sugar or milk to get a thick but pourable glaze.
Drizzle the glaze over the warm donut holes or dip them in the glaze, turning to coat. Set them on a wire rack until the glaze sets. Serve warm.

Cinnamon Sugar

In a small bowl, mix granulated sugar and cinnamon.
Roll the donuts in the cinnamon sugar as soon as you remove them from the heat. Serve.

Notes

A thermometer comes in handy to keep your oil at the right temperature. The right temperature cooks your donut holes evenly and prevents them from absorbing too much oil.
Test by cooking one hole to ensure they cook properly.
For even shapes and sizes, a small ice cream or cookie scoop works great. You can also use 2 spoons to scoop out the dough and push it into the oil.
You can glaze with chocolate and fruit jams or inject them inside with a piping bag.
Make the glaze as thick or light as you want. Add more milk or powdered sugar, depending on your preferred consistency.
For white glaze, use the same amount of white vanilla powder instead of extract.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used

Nutrition