Ah, donut holes — little bites of fried (or baked) dough that are soft, sweet, and endlessly dunkable 🍩✨. Here’s a classic recipe for soft, homemade donut holes:
🍩 Classic Donut Holes
Ingredients (makes ~24 donut holes)
For the dough:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg (optional)
- 2 tbsp unsalted butter, melted
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla extract
For frying or baking:
- Vegetable oil (for frying) OR non-stick cooking spray (for baking)
For coating:
- ½ cup granulated sugar, OR
- ½ cup powdered sugar, OR
- Cinnamon sugar (¼ cup sugar + 1 tsp cinnamon)
Directions
Option 1: Frying (classic)
- Heat about 2 inches of oil in a deep skillet to 350°F / 175°C.
- In a bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, mix milk, egg, butter, and vanilla.
- Combine wet and dry ingredients until a soft dough forms.
- Use a small cookie scoop or spoon to form 1–1½ inch balls.
- Fry in batches for 2–3 minutes, turning once, until golden brown.
- Drain on paper towels, then roll in sugar or cinnamon sugar while warm.
Option 2: Baking (lighter)
- Preheat oven to 375°F / 190°C.
- Line a baking sheet with parchment and lightly spray.
- Form dough balls as above and place 1 inch apart.
- Bake 10–12 minutes, until lightly golden.
- Roll in sugar or cinnamon sugar while still warm.
Tips
- Nutmeg or cinnamon adds a classic warm flavor.
- Don’t overcrowd the oil when frying — it cools the oil and makes the donut holes greasy.
- Can drizzle with melted chocolate or glaze for extra indulgence.
- These are best eaten the same day but can be stored in an airtight container for 1–2 days.
If you want, I can also give a no-yeast, quick-mix donut hole recipe that’s ready in 15 minutes — perfect for last-minute cravings.
Do you want that version?
