Donut Holes (Glazed or Powdered)

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These Donut Holes (Glazed or Powdered) are the perfect little bite of goodness. You can either make the batch half and half, with some powdered and some glazed or go all out with one option. The recipe covers you either way! These are definitely best eaten warm and provide all the beauty of a fresh donut without making a trip to a donut store!

Donut holes (or donut bites) are simply little donuts without a hole in the middle. They’re soft and doughy and squishy and so perfect for something snacky and sweet after dinner. That said, I am not one to judge if they are breakfast or your mid morning snack. I eat like a hobbit, so these are good any time of day!

The glaze is super simple, just set up a wire rack over a baking tray to allow the excess to drip off. I like making the batch half and half so that there are options for those who prefer one or the other. This recipe makes about 24 donuts, but it is really easy to double up if you’re feeding a crowd!

Ingredients Required

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Use a medium sized saucepan to fry. You will hugely benefit from using a sugar/oil thermometer as it can be easy to misjudge the oil temperature, leading to underbaked donuts. These are fairly affordable on most online stores these days. You can absolutely make them without, just be careful that the oil is cooking the donuts the whole way through.

• Vegetable Oil, for frying
• Whole Milk
• Large Egg
• All Purpose (Plain) Flour
• Granulated Sugar
• Baking Powder
• Unsalted Butter
• Powdered Sugar

Tips for Frying

Here are some tips for making perfect fried donut holes:

• Use Proper Oil Temperature: Heat your oil to 350-375°F (175-190°C). Too hot, and the outside will burn before the inside cooks; too cool, and they’ll absorb too much oil and be greasy.
• Test the Oil: Test the oil by dropping a small piece of dough into it. If it floats and starts bubbling, the oil is ready. Alternatively, you can use a thermometer for accuracy.
• Don’t Overcrowd the Pan: Fry donut holes in small batches. Overcrowding lowers the oil temperature and can result in unevenly cooked donut holes.
• Use the Right Oil: Choose an oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. These oils are stable at high temperatures and won’t impart strong flavors to your donut holes.
• Prepare the Dough Properly: Chill the dough before frying. It’s easier to handle and will hold its shape better.
• Use a Cookie Scoop or Melon Baller: For uniform donut holes, use a cookie scoop or melon baller to portion out the dough. This helps ensure even cooking and consistent size.
• Fry Until Golden Brown: Donut holes should be golden brown on the outside and cooked through on the inside. This usually takes about 2-3 minutes per batch, depending on the size.
• Drain on Paper Towels: After frying, let the donut holes drain on paper towels to remove excess oil.
• Monitor Oil Temperature: Maintain a consistent oil temperature throughout frying. If the oil temperature drops, let it come back up to the correct range before adding more dough. Invest in a frying thermometer to monitor and maintain the correct oil temperature.

Following these tips will help you achieve delicious, perfectly fried donut holes with a crispy exterior and a fluffy interior!

TIPS FOR GREAT Donut Holes (Glazed or Powdered)

• Liquids: These need a lot of liquid to stay moist. The batter may look fairly thick but with all the liquid we use in the recipe, they come out moist and delicious. 
• Over mixing: Take care not to over mix the batter as this will cause the donuts to become dense. I find using just a hand whisk or wooden spoon does all the mixing we need. Using an electric whisk will likely over mix the batter. 
• Frying: See steps above for help with the frying process. It really isn’t anything to be afraid of but we want to avoid any raw dough.
• After Frying: Have a wire rack with paper towels on top to place the freshly fried donuts on. This will allow the oil to drain so they don’t end up greasy.
• Prepare: Have your glaze and powdered sugar set out before frying the donuts. The donuts will stick to the toppings best while still warm. Once glazed/covered, place back on a wire rack so the glaze can drip off.

For my Donut Holes (Glazed or Powdered) I use a medium non-stick saucepan. I also recommend a good stand mixer or high speed mixer (like this one) to make the base cookie mixture. If you want more fun donut recipe ideas, check out my Cinnamon Donut Muffins. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR MY Donut Holes (Glazed or Powdered)

To make these ahead of time you can make the batter before placing in the refrigerator. Cover the batter with cling film/Saran wrap to prevent a crust from forming. Remove and let come to room temperature before frying.

To store:

1. Cool Completely: Let them cool on a wire rack to prevent sogginess.
2. Use an Airtight Container: Store in an airtight container at room temperature.
3. Separate Layers: Place parchment paper between layers if stacking.
4. Freeze for Longevity: For long-term storage, freeze on a baking sheet, then transfer to a freezer bag. Reheat in a 350°F (175°C) oven for 5-7 minutes.
5. Avoid Refrigeration: Room temperature storage is best to keep them fresh.

These tips will help keep your donut holes fresh and delicious!