Easy Homemade Glazed Doughnut Holes #recipe

It’s no secret that I have a lil’ thing for doughnuts. And by “lil’ thing,” I mean “extreme obsession.” There were the Glazed Sour Cream Doughnuts, the Baked Mini Buttermilk Doughnuts, and, oh yes, who could forget the Just a Taste Doughnuthon? (One day. Five Miles. Nine doughnuts.)

Easy Homemade Glazed Doughnut Holes #recipe

But woah, baby. These Easy Homemade Glazed Doughnut Holes are the cat’s pajamas. The bee’s knees. The llama’s … mama. Anyways. They pretty much encompass everything you want in a doughnut hole: soft, doughy center, slightly crisp exterior and sticky sweet glaze. Best of all, there’s no yeast involved. And when there’s no yeast involved, there’s no rising or rolling required. Win, win and win.

Easy Homemade Glazed Doughnut Holes #recipe

Long story short: A few simple ingredients plus 30 minutes of your time yields homemade glazed doughnuts holes. And a big congratulations to you, because you’ve just been appointed president of the No Sharing Club.

Easy Homemade Glazed Doughnut Holes #recipe

And a quick update! Ask and ye shall receive. Chocolate lovers won’t want to miss my Glazed Homemade Chocolate Doughnut Holes.

Easy Homemade Glazed Doughnut Holes #recipe

Easy Homemade Glazed Doughnut Holes #recipe

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Find more inspiration for sticky sweets with additional doughnut recipes and reviews.

Homemade Glazed Chocolate Doughnut Holes: Get the Recipe

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Baked Mini Buttermilk Doughnuts with Nutella Glaze: Get the Recipe

Baked Mini Buttermilk Doughnuts with Nutella Glaze

The Just a Taste Doughnuthon: See the Results

The Just a Taste Doughnuthon


Easy Homemade Glazed Doughnut Holes

If you have 25 minutes, you have Easy Homemade Glazed Doughnut Holes! There’s no yeast or proofing in this recipe, which makes it super quick to prep. The result is warm, pillowy doughnut holes dunked in a silky-smooth vanilla glaze.
4.59 from 60 votes
Easy Homemade Glazed Doughnut Holes #recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 24 doughnut holes


For the glaze:

  • 1 1/2 cups confectioners' sugar
  • 3 1/2 tablespoons whole milk
  • 2 teaspoons vanilla extract

For the doughnut holes:

  • 5 cups vegetable oil, for frying
  • 1 cup milk
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (½ stick) unsalted butter, melted


  • Deep-fry thermometer; Small ice cream scoop


Make the glaze:

  • Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

  • Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
  • In a small bowl, whisk together the milk and the egg.
  • In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
  • Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
  • Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

Kelly's Notes:

  • The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
  • The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
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Doughnut batter recipe adapted from King Arthur Flour.

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Calories: 99kcal, Carbohydrates: 17g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 57mg, Potassium: 105mg, Sugar: 9g, Vitamin A: 90IU, Calcium: 50mg, Iron: 0.6mg

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Recipe Rating


  1. 5 stars
    Came out terrible and every bite was just pure oil what did I do wrong? Followed recipe and kept eye on oil temp…

    1. Sandra,

      If oil is not hot enough you are not frying the item you are essentially SOAKING the item in oil. It is just eating up all the oil. The only way to avoid this is making sure the oil is hot enough. If your thermometer says you had the correct oil temperature I would buy a new one because it must have been wrong.

  2. If you want some flavor to your donut holes, instead of milk, use 3/4 cup any flavor coffee creamer and 1/4 cup water. I love hazelnut or butter cookie.

  3. 5 stars
    Fabulous recipe! Thanks! My little boy asked for donuts this morning but his Dad said he didn’t want them (he thought), so it wasn’t worth ordering them in. I made these and became another level of hero Mom and wife! I substituted buttermilk for the whole milk because I had it on hand and I like the richness it imparts. I also added cinnamon and nutmeg to the dry ingredients, which gave them additional dimension. Next time, I’ll be less conservative and really spice them up and/or add mini chocolate chips or apple or blueberries…lots of options with this versatile recipe.

  4. Is there something I can use or do to omit the butter? I don’t buy or use it unless I absolutely have to same with salt. The oil is bad enough as well as the sugar but hey I try to watch these curves as much as possible so they don’t get to outta control lol

    1. Hi Nichole! I haven’t tried this recipe with a butter substitute so I can’t say with certainty what the results would be.

  5. 5 stars
    I have been making these for over a year now. They are so easy to make and delicious to eat! I usually double or triple the recipe and use whatever milk I have on hand. I then roll them in cinnamon sugar, powdered sugar and the powdered sugar and milk glaze. Thank you for providing this great donut recipe!

  6. 5 stars
    Have not tried it yet but sounds easy and quick. One quesrion I have is can this be adapted for air fryers to reduce the oil?

      1. Hi Jessica – I’m sorry you didn’t enjoy the recipe. Because there is no yeast in this recipe, these will be more like cake doughnuts than yeast doughnuts.

      2. I just tried these, my oil was hot enough, this dough got super dark very quickly so I took them out when they were deeply browned. Bit into them and still raw in the center. Also, not enough flavor with what the OG recipe called for. I will not be using this batter for pancakes instead.

  7. 5 stars
    I just made these but changed the normal flour for 1 to 1 gluten free baking flour, and exchanged the milk for almond milk. They turned out great! Will be keeping this recipe for sure!

  8. 5 stars
    Just made this donut recipe with my 10 & 8 yr old granddaughters. My mom had a delicious recipe but I am absolutely in love with your recipe!!!!! We just tossed the warm balls in powdered sugar , the sugar melted like a glaze!! These were soooo tender& light!! This recipe is a keeper!! Will be hanging it on the inside of my cabinet door!!! Thanks

  9. I just found your recipe, and I noticed I had all the ingredients so I decided to whip some up. It was super easy and I finished the whole thing in under an hour!!!! So yummy!!!! I have a recipe book that I write all the recipes we love in so one day I can pass them down to our kids (when we finally have some), and I’m definitely writing this one in there! Thanks so much for sharing this recipe with us!

  10. I’m making these tomorrow for coworkers and there birthdays, but I’m wondering if I can also use different coatings also, I was gonna do some with the glaze recipe but also powdered sugar and also a sugar and a cinnamon sugar? Can this be done with this recipe as well?

    1. Hi Jo! Absolutely! You can roll them in cinnamon-sugar while they’re still warm (to make sure it sticks) or you can dust them with powdered sugar. Enjoy!

  11. 5 stars
    These donut holes are delicious! A crunchy outside and a soft, pillowy inside. The glaze accompanies them perfectly. They are super quick and easy to make!

  12. 5 stars
    I had a craving for donut holes, found this super easy recipe and it was delicious! Will definitely be saving it to make again.

  13. Recipes was easy to follow. Overall they came out well despite not having a thermometer or scoop. Some came out perfectly round and cooked thoroughly and some under cooked because my oil was too hot. My family enjoyed them. Thx for the recipe.

    1. I’ve never tried freezing these doughnut holes so I’m not certain how the texture/taste would be once thawed.

    1. Hi Nina! Confectioners’ sugar is another name for powdered sugar and can be found in the baking aisle of your grocery store. :)

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