These homemade donut holes are golden, crisp on the outside, and soft and fluffy on the inside. Ready in just 20 minutes — this is an easy donut hole recipe made with no yeast, no rising, and no hassle! Keep it classic or get creative with different glazes, fillings, and toppings.
Recipe Rundown: What To Know
Easy To Make: No yeast — just mix, fry, and eat.
Skill Level: Super easy recipe that is great for first-timers!
Texture: Crisp and fluffy with golden outsides and soft centers.
No Special Tools: No deep fryer or donut pan needed!
Customizable: Glaze, sugar, dip, or fill for endless flavor combinations.
Simple Ingredients: You likely already have all the ingredients on hand.
Every Sunday morning, my kids beg me to make a batch of homemade honey buns or these donut holes. Seeing as I wrote a Mini Donuts cookbook years ago, they tell me I can’t complain. 😉 While I love all three, I will always pick these donut holes as they are fast, simple, and foolproof.
⭐️ Test Kitchen Approved ⭐️
Key Ingredient Notes
Traditional Glaze
2 cups powdered sugar⅓ cup half and half, or whole milk1 teaspoon vanilla extract
Instructions
Whisk together the flour, salt, optional cinnamon, and baking powder in a medium-sized bowl. Set aside.
While the oil is heating up… Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!
Traditional Glaze
Transfer donut holes to a paper towel lined plate after frying and allow them to cool for 1 to 2 minutes. Whisk together powdered sugar, half and half, and vanilla extract until smooth.
Dunk the still warm donut holes in the glaze and place on a wire cooling rack to allow any excess glaze to drip off. Enjoy immediately!
Powdered Sugar
Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar! You can do this in a bowl, but I find it much easier to add the powdered sugar to a paper bag (or ziplock bag) and shake to coat a few donut holes at a time.
Filled Donut Holes
Transfer donut holes to a paper towel lined plate and let them cool for a few minutes until safe to handle. Add your chosen filling to a piping bag with a small round tip.
Pipe filling into the center of each donut hole by pushing the tip into the center and gently squeeze in the filling. Then add your desired glaze or topping. If you want your filled donut holes to be coated in cinnamon sugar, immediately toss donut holes in cinnamon sugar after frying. Allow to cool slightly before adding filling.
Notes
How to Reheat: For that fresh fried taste, microwave a few leftover donut holes for 10 seconds before enjoying!
Nutrition
Serving: 1 donut hole, Calories: 96kcal, Carbohydrates: 20g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.03g, Cholesterol: 13mg, Sodium: 124mg, Potassium: 27mg, Fiber: 0.4g, Sugar: 11g, Vitamin A: 47IU, Vitamin C: 0.01mg, Calcium: 41mg, Iron: 1mg
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