Homemade Donut Holes

The tastiest homemade donut holes, ready in about 30 minutes, with no rolling or yeast to deal with. Mix, fry, eat! Breakfast is served! #breakfast #donut #doughnut #homemade #donutholes #easyrecipe

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4.70 from 56 votes

The easiest way to satisfy your donut cravings, with no finicky yeast or rolling required. Just mix, fry, and eat!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: donut holes, donut recipe

Servings: servings

Calories: 218kcal

Ingredients

2 cups all-purpose flour , (I always use unbleached)
1/4 cup granulated sugar , use less for a less-sweet donut hole
1 1/2 Tbsp baking powder
1/2 tsp kosher salt
1/4 tsp ground nutmeg , optional
1 large egg
1 cup milk , I use whole
1/2 - 1 tsp vanilla extract
1/4 cup melted butter
oil for frying, (canola, peanut, or vegetable are good choices)

Instructions

Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing! Hot oil is no joke and it hurts like crazy if you get burnt!
Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.

FOR SUGARED DONUT HOLES:

Add about a cup of granulated sugar to a shallow bowl. When you take the fried donut holes out of the oil, add them to the sugar bowl and toss to coat them in sugar. Transfer to cooling rack to cool down.

FOR GANACHE-DIPPED DONUT HOLES:

Let donut holes cool on wire rack for a minute or so, then dip into ganache sauce. Return to cooling rack to finish cooling. Alternatively, dip a fork in the ganache sauce and wave it back and forth over donut holes to drizzle them with the sauce.

FOR RASPBERRY-FILLED DONUT HOLES:

Let donut holes cool completely. Prepare a piping bag fitted with a round piping tip (alternatively, snip off just the tip of a corner of a ziploc bag and add piping tip to bag so it comes partially through the hole). Use the empty bag with the tip to poke a hole in the donut hole, being careful not to poke all the way through the other side. Fill bag with cooled or slightly warm raspberry sauce, and pipe into hole. Garnish with a little orange zest if you'd like.

Notes

** Recipe makes approximately 24 larger donut holes. Smaller donut holes will yield a larger amount. **

CHOCOLATE GANACHE SAUCE:

½ cup semi-sweet chocolate, finely chopped
¼ cup heavy cream

Add chocolate pieces to a mixing bowl. Heat heavy cream until simmering and hot. Pour cream over chocolate in bowl and let sit 5 minutes. Whisk until all chocolate is melted and sauce is smooth and glossy.

RASPBERRY SAUCE:

8 oz raspberry jam
¼ tsp vanilla extract
¼ tsp orange zest

Heat jam in a saucepan over MED heat, stirring often, until jam is loosened to a sauce consistency. Remove from heat, stir in vanilla and orange zest. Let sit 10 minutes and serve.

Nutrition