Donut Holes – Immaculate Bites

Where Donut Holes Came From

The story goes that Hanson Gregory decided to cut the center out of his donuts so they would cook beautifully on the outside without being raw in the middle. Coffee shops started selling donut (doughnut) holes in the 70s to use resources more efficiently. I love zero-waste cooking, so mini-sized donuts make perfect sense. However, most donut holes are now made with a dough ball.

Donut Hole Ingredients

1. All-Purpose Flour – The most versatile kind of flour, hence the name. Your favorite gluten-free all-purpose flour mix should work fine.
2. Granulated Sugar adds sweetness and moisture for a beautiful brown exterior as the sugar caramelizes.
3. Baking Powder makes our sweet balls soft and fluffy since we are not using yeast.
4. Flavor – The right amount of salt balances the sweetness and enhances the flavor, while nutmeg adds a holiday feel. Vanilla extract adds hominess and aroma.
5. Milk is the liquid to make the dough. It also contributes to the gorgeous golden exterior.
6. Eggs are a binder and give your donut holes a rich and creamy taste.
7. Melted Butter delivers the fat that makes breads and cakes soft and melt-in-your-mouth good.
8. Oil for frying needs to be able to take the heat. Peanut, canola, and vegetable oils are good choices.
9. Glaze – Powdered sugar, milk, and vanilla extract make an incredibly easy and versatile glaze.
10. Cinnamon Sugar – If you prefer, mix ground cinnamon and granulated sugar and roll the hot donut holes in it instead of glazing them.

How to Make Donut Holes

Donut Hole Dough

• Dry Ingredients – In a medium bowl, mix the dry ingredients: flour, granulated sugar, baking powder, salt, and nutmeg. (Photo 1)
• Wet Ingredients – In a medium bowl, mix milk, eggs, and vanilla well. Add melted butter and thoroughly combine. (Photos 2-4)
• Combine Dry and Wet Ingredients – Add the dry ingredients to the liquid mixture until all the ingredients are fully incorporated. Set aside. (Photos 5-6)

Fry the Donut Holes

• Prep Oil – 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 so you can drain the fried donut holes.
• Fry – 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 in batches to avoid overcrowding the pan. Too many at a time cools the oil too much, resulting in soggy sweets. (Photo 7)
• Flip – 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. (Photo 8)
• Drain – Use a large slotted spoon or skimmer to remove the donut holes. 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.
• Finish – If glazing, prepare the glaze while the donut holes are cooling. If using cinnamon sugar, roll them in the cinnamon sugar mixture while still hot so the sugar sticks. Enjoy.

Glaze

• Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth and drizzly. Adjust consistency with a tad 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

• Combine – 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.

Recipe Tips and Notes

1. Add pumpkin spice with the nutmeg for Christmas-flavored donut holes
2. Replace eggs with a medium mashed banana or ½ cup (8 tablespoons) of apple sauce
3. Don’t waste all that oil. Let it cool, strain it, and store it in a plastic or glass jar for the next time. You can use it up to eight times, depending on how hot it gets

Make-Ahead and Storage Instructions

While these guys are best fresh, you can make them ahead and store them at room temperature in an airtight container for two days, in the fridge for up to a week, or freezer for 3-4 months. The same goes for leftovers (if you have any😉).

What to Enjoy With Donut Holes

My first reaction is, and always will be, a steaming hot cup of coffee, like a pumpkin spice latte. If you want a cold coffee drink on a hot day, try a blended Thai iced coffee. However, I understand there are many tea drinkers out there, so a chai tea latte is the perfect choice. My son’s preferred pairing is a tall, cold glass of milk or a hot cup of chocolate.

More Easy Bite-Sized Sweet Treats to Try

1. No Bake Cheesecake Bites
2. Shortbread Cookies
3. Beignets
4. Chocolate Puff Puff
5. Madeleines

By Imma

Watch How to Make It

This blog post was originally published in April 2021 and has been updated with additional tips, new photos, and a video