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

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on FacebookTwitterPinterest, and Instagram for all of the latest updates.

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

Breakfast

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.
4.48 from 67 votes
Easy Homemade Glazed Doughnut Holes #recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 24 doughnut holes

Ingredients 

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

Equipment:

  • Deep-fry thermometer; Small ice cream scoop

Instructions 

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Doughnut batter recipe adapted from King Arthur Flour.


Feeling social?

Share this recipe!

Categories

Nutrition

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

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    My go to donut recipe!
    It’s even more tender with bread flour instead. They always get scarfed down at events and are my personal easy recipe since I don’t like waiting on yeast.

    1. This is what I love to read, Dave! I’m so thrilled you’ve been enjoying the recipe!

  2. 5 stars
    Easy and good tasting donuts! Since I’m a chocolate fan, I added one heaping tablespoon of cocoa powder and 2 teaspoons of sugar. I don’t like to eat a lot of fried foods so I baked them in my silicone molds and then topped them with melted chocolate! Nice treat. Will use this recipe again.

  3. 3 stars
    I made this recipe today and tried it in an air fryer. It did not work at all. They came out more like biscuits then donuts. I’m only slightly disappointed as they were excellent biscuits. I didnt have enough oil to cook them in oil so I cannot comment on that side.

  4. 5 stars
    Just made these and I gotta say…they were really Good!! Mine werent round cause I didnt have a scoop but used the spoons and some of them looked a little funky…but the taste was fantastic. Made half with glaze and the other half just rolled in sugar.. They are disappearing as I type this!!

  5. 1 star
    This did not work well, not only did I have to add an extra 2 cups, but they tasted very, just not good. 0/5 Would not recommend.

  6. We made them, took a long time to do properly! Thermometer is essential . They make so many , just keep coming… enough for a party of 8! We really ( hubby and I) felt they were a success . I used icing sugar , which probably is confectioners sugar . Thanks for sharing! How can I print to keep ?

    1. I’m thrilled you and your husband enjoyed the doughnut holes, Kirsten! And there is a print button on the recipe card above. :)

  7. Best donuts I have EVER had, and they were so easy!! Everything was made, done, and cleaned up within 1 hour. Cannot wait to make these again – so light and fluffy and perfect!

  8. 1 star
    This recipe was horrible…..”Donuts” came out bitter and raw….i even made a second batch to see if I accidentally made a mistake the first time and got the same results…was up all night making “donuts” i couldn’t even eat…. will not be coming back to this site for any of my recipes again….

    1. I’m sorry you didn’t enjoy the recipe, Ana. It sounds like your oil wasn’t the right temperature is they were still raw.

See More Comments