Easy Homemade Glazed Doughnut Holes

from 109 votes

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.

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Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Baked Mini Buttermilk Doughnuts with Nutella Glaze: Get the Recipe

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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.
Author: Kelly Senyei
4.61 from 109 votes
Easy Homemade Glazed Doughnut Holes #recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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Doughnut batter recipe adapted from King Arthur Flour.

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  1. So I’ve made these a couple of times and wow just delicious!! I would like to know what you could recommend instead of the egg. My grandson has a severe egg allergy but I would love to make these for him. I know in other recipes you can substitute applesauce (I believe) but I was wondering if you had any suggestions. Thanks!

    1. I’m so glad you’re enjoying the recipe, Jackie! I haven’t tried a flax egg in this recipe but it should work!

  2. 5 stars
    Excellent recipes…
    Very easy to follow and everything has turned out great, everyone loved donut holes especially.
    Thank you
    Keep posting

  3. 5 stars
    Absolutely delicious! I didn’t end up following the recipe too closely, it was more of a base for the dough/batter. It works with self rising flour just fine, I added about 2 tsp of vanilla to the batter to make it a little sweeter, and because I was making them for thanksgiving I added some pumpkin spice to the glaze and batter. They are absolutely amazing and I will be saving the recipe. They were so fast and easy to make. They didn’t come out all that pretty or a uniformed size because I just plopped them in the fryer but that just gives it a bit of fun shape variety.

      1. Hi Tiffany! I’d recommend trying my other recipe for Chocolate Doughnut Holes, which you can search for in the search bar on the site.

  4. 5 stars
    YES !! I Actually Did make these, may not’ve been perfectly round but it all still turned out well. THEY WERE Deliscious for sure!!! I give’em a BIIIG THUMBS UP!!! ;) YES!! I DID FOLLOW THE RECIEPE.

  5. We made the dough but it came out really gooey so I can’t make balls at all to put into the oil. I put the dough in the fridge, hoping it will be more solid (so I can make rounds) and less slimey. Any other suggestions?

    1. I’m sorry to hear that the dough turned out gooey, Melinda. Chilling the dough in the fridge should help it firm up, making it easier to handle and shape into rounds. If the dough remains too sticky after chilling, you can try adding a little more flour gradually until it reaches a more manageable consistency. And keep in mind that this is a loose dough.

    2. 5 stars
      My kids request these all the time because they love them so much! We usually toss them in cinnamon sugar instead of the glaze(although the glaze is awesome too). I follow the recipe for the batter exactly and always end up with the best texture. Crunchy on the outside and pillow soft on the inside. It’s a go-to in our house for sure!

  6. 5 stars

    1. Hi Jennifer! I’ve never tried freezing these doughnut holes so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot.

  7. I’ve made this recipe several times now and I have found that 350° is too hot, (used peanut oil ), on the doughnuts, a temperature of 325°-330° is better.

  8. 5 stars
    These donut holes came out very well. I had some lemon in the house, so I replaced the vanilla in the glaze with lemon zest and juice. The donuts were delicious!

    1. Hi Angela – I’ve never tried making the dough in advance, so I’m not sure how the doughnuts would turn out.

  9. 5 stars
    These were amazing and simple. I was working with another recipe that called for more ingredients and then I found this recipe when I ran out of something but needed more holes (for an event). I swapped the milk for apple cider and made cider donuts. It needed a touch more flour because of the cider but GOODNESS, these are PERFECT!! Crisp on the outside and a little heavenly cloud in the inside. Thank you thank you!!!

    1. Hi Kaylee! They’re definitely best served the same day as they are made. I haven’t tried sampling them on day 2 (we never have leftovers!) so I’m not sure what the texture would be like.

      1. Wow Kelly! I’m very impressed with this honest answer. Just found your sight today and will be turning to it from now on! Thanks for this recipe. Trying it today.

      2. I’m sorry you didn’t enjoy the recipe, Ana. It sounds like your oil wasn’t at the right temp if they were still raw in the center.

  10. 5 stars
    I absolutely love this recipe, I made these for my family so many times and they turn our great each time, it’s delicious and so simple, thanks so much for this.

  11. I tried this this morning. What a pleasant surprise ! I had read alot of the comments. I followed the recipe exactly. My reasults were perfect. I would say to everyone make these. I got 24 donut holes. The results were : 1. easy to follow the printed instructions. 2. My cleanup was simple and fast. 3. I used my wonderful wonderful presto frying pot. ( I used it for many other things I have had it for years.) I used 2 types of thermometers. I made sure that my temperature was always around 350 f. I still cannot believe how fast and simple it was to make and yummy. I would not alter this recipe. Why reinvent the wheel. I did take pictures. I do not see a place to up load my photos. Too bad. You would be jealous HA,HA.

    1. It could be your flour, I did not sift mine.
      They are as Kelly stated more dense (like muffins texture) however moist. It also, may be oil temperatures.


  12. 5 stars
    Omg so good!! We rolled them in cinnamon and sugar instead of the glaze. Will definitely be making again :)

    1. These sound delicious and perfect to make for a road trip snack.
      Do they have to be eaten right away or can they be stored to eat the next day?
      As in, will they lose their texture and dry out?

      1. Hi Jesseca! They’re definitely best served the same day as they are made. I haven’t tried sampling them on day 2 (we never have leftovers!) so I’m not sure what the texture would be like.

  13. i am planning to make these today or tomorrow. im looking so forward to it. im planning to make both the regular and the chocolate glazed, but as something a little different, i was thinking of injecting some marshmallow fluff and/or nutella into the donut hole as a sweet surprise!!! how do u think that will work? im excited and will def let u know how they turn out!

    1. Hi Kelly! It should be pretty easy to fill the doughnuts after you’ve fried them. Just add your filling to a pastry bag fitted with a tip and pipe it in. Love the idea of filling them with Nutella!

    1. Hi Faith! Avocado oil is absolutely suitable for frying, however, it tends to be on the pricier side. Therefore, I don’t recommend using it unless it’s for shallow-frying.

  14. 5 stars
    Oh my gosh… wow!!! These turned out so delicious!!! The glaze is amazing and we rolled some in cinnamon sugar. WOW!!!

  15. 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!

  16. 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.

  17. 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.

  18. 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!!

  19. 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.

  20. 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. :)

  21. 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!

  22. 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.

    2. 5 stars
      You have to make sure your oil is a certain temperature and make sure the oil is not too cold and not too hot because they will either be cooked too fast and the middle will be uncooked and if its not hot enough they wont come out great id probably put the stove on high to heat the oil up then put it on medium so it doesn’t over cook. it should be golden brown after also turn them after a few minutes you can see if its cooked right when they are perfectly golden on both sides.

  23. Just made these, they are incredible! very easy indeed!
    Ran out of glaze to I used some cinnamon and sugar. I am going to make these again and again.

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. 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!

  29. 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.

  30. 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!

  31. 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

      1. Hi Danielle – I wouldn’t recommend that, as the baking powder begins doing its lifting/puffing once mixed in, so you’ll lose that “puff!”

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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. :)

    1. Hi Brittani! You’ll definitely want to use unsalted butter, as salted butter will make the doughnuts way too salty.

  37. 5 stars
    We tried it out in our new mini donut maker. Kids quote “wow… these are surprisingly delicious” Great quick and easy recipe for the kids, & all common pantry items

    1. Hi Aubrey – You can drop a small amount of dough into the fryer to test the oil temp (but a thermometer ensures the most accurate frying time!).

    1. Hi there! I’ve never tried that substitution so I’m not certain if that would work. Let me know if you give it a shot!

    1. Hi Jann – I wouldn’t recommend that, as the leaveners begin doing their lifting/puffing once they’re mixed in, so you’ll lose that “puff!”

  38. Caroline, you mentioned using baking soda. However, the recipe calls for baking powder. If baking soda is what you used then I can understand why they turned out salty and bitter. I thought they were delicious!

  39. 5 stars
    Very easy and delicious! Used bread flour instead of all purpose and they came out perfect! Thanks for the recipe!

  40. 5 stars
    This recipe is perfect! -Thank you so much for sharing! My mom and siblings couldn’t stop eating made it yesterday and there’s nothing left, guess I’ll be making more soon

  41. I should have trusted my gut. 4 1/2 teaspoons of baking soda had to be a typo. Turned out very bitter and salty and the texture is nothing like a doughnut

  42. 5 stars
    Omg thank you for the amazing recipe. The donut recipe was amazing!! The glaze recipe was really bad though. You should still definitly try the donut one.

    1. Hi Kaylee! I’m so glad you enjoyed the doughnuts, and I’m sorry you didn’t like the glaze!

    1. I’m sorry you didn’t enjoy the recipe, Lisa. I’ve never experienced those issues with this recipe.

  43. 5 stars
    Made some donut holes for my Dad for Father’s Day and they came out great! They are quick and easy to make and work with any toppings; I used the glaze, some cinnamon sugar, and a walnut/cookie crumble mix! Thank you!

  44. I substituted the milk in both the donuts and the glaze for coconut milk (not canned – it was in a carton), and the egg for a flax egg. I used about a tablespoon more flour, because coconut milk is thinner than whole milk. I also made them in the air fryer and they turned out wonderfully!!! I doubled the recipe and made half donut holes and half dinner rolls. If you want to make dinner rolls you can add a teaspoon of salt (this is optional; it’s for taste), skip the sugar (you might need a bit more flour to replace it), and add sesame seeds on top (also optional) – they come out great! Thank you for this recipe :)

  45. 5 stars
    This was so good! My kids absolutely loved them! Thank you for such an easy and simple recipe to follow that resulted in donut holes that are better than the storebought ones!

  46. Hi! I accidentally used 4 tablespoons of baking powder so now they rose like crazy but they still taste amazing! I have dyslexia so I also add to much cannula o the glaze but everything turned out alright! Loved em!

  47. Just made these donut holes. Fried up first 6, noticed I forgot to add butter. Went ahead and finished and they still tasted good.
    Easy, delicious recipe.

    1. Hi Kylie – I haven’t tried adding yeast so I’m not certain what the resulting flavor/texture would be.

  48. 5 stars
    absolutely loved these! taste exactly like the ones you get in the UK from the seaside – thankyou for the recipe!

    1. I wouldn’t recommend that, as the leaveners begin doing their lifting/puffing once they’re mixed in, so you’ll lose that “puff!”

    1. Hi Raye! I haven’t tried that so I’m not entirely sure what the results would be.

    1. Hi Naida! You can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

    1. Hi Abby! You’ll definitely need the butter in this recipe to achieve the desired results. :)

    1. Hi Allie – You can drop a small amount of dough into the fryer to test the oil temp (but a thermometer ensures the most accurate frying time!).

    1. Hi Natalie – I wouldn’t recommend using a meat thermometer as they are generally much shorter in length, and their temperature range isn’t typically high enough for deep frying.

  49. I made these doughnut holes, they are so delicious, but I didn’t need all the oil that the recipe called for, but thank you for this wonderful recipe!

  50. 5 stars
    My daughters and I tried these today and the were sooooooo yummy!! I didn’t have a icecream scoop so we just used a spoon. They didn’t look as pretty but turned out just fine! We also didn’t have vanilla so we substituted raspberry extract instead and colored the glass pink. DELICIOUS!

    1. I’m so glad you enjoyed the doughnut holes, Danni! And I’ve never tried making the dough in advance so I’m not sure what the results would be. Let me know if you give it a shot!

  51. 5 stars
    These were absolutely amazing!
    I have a big family so I doubled the recipe and then shared some with the neighbors … It made a LOT. :D
    I also didn’t have butter so I used melted shortening instead and it worked wonderfully.
    They came out pretty large for donut holes, but we didn’t mind that a bit!
    Will 100% recommend this recipe!

  52. Thank you for this simple recipe. I’m a horrible cook with a daughter who has an egg allergy and has never had donuts. I used your recipe with an egg replacer and it was the best donut hole I’ve ever tasted and my daughter said she has “ died and gone to heaven”. Thank you

  53. 5 stars
    Thank you for the recipe! Decided to use the air fryer with no oil. The donuts turned out wonderful. Super easy to make and very tasty.

    1. Hi! I’ve never tried that substitution so I’m not certain if that would work. Let me know if you give it a shot!

    1. You’ll definitely want to use unsalted butter, as salted butter will make the doughnuts way too salty!

  54. 3 stars
    The glaze was delicious! But the inside of my timbits were doughy even after an extended cook. I’m pretty sure I had a relatively consistent temperature throughout the frying period, not sure why it turned raw in the center. Overall, I think it would have been an amazing recipe if not for my fault somewhere in the cooking process.

  55. I want to make the recipe But I want to be clean on the baking powder is it 4 full tea spoons and 1/2 of teaspoon

  56. 5 stars
    Ive tried a hold bunch of different amounts of dough I put in town the oil n they keep coming out still dough in the middle but really dark if I cook them long enough for them to cook all the way through. I’ve turned the temp down but to no avail. Help?

    1. Hi Stephen – I’ve never made this recipe with buttermilk so I can’t say with certainty how it’d turn out.

  57. 5 stars
    Found the recipe three years ago, and made them. They were so good, but could not find the recipe again. I looked through all my saves, but no luck. So thrilled to find it again, pined it this time. Loved them so going to make them now.
    Carolyn W.

  58. 5 stars
    Follow up to doughy in the center. My boyfriend put them in a 350 degree oven, backed it down to 300 for 10 minutes and they were perfect!

  59. Tried this for so many times, still the best. The last time i tried this, i forgot to put egg but still tried to mix the egg even the batter’s already mixed well, to my surprise, it turned out so well, a crispier outside.

  60. 5 stars
    Mine were still doughy in the middle. I used the small cookie scoop and got my oil to 350, but then pulled out my thermometer. Not sure if my oil was hot enough or too hot? This is a super easy and tasty recipe! I will definitely try to perfect my cooking.

    1. Hi Renee! Definitely keep your deep-fry thermometer in the oil the entire time so you can be sure the oil is at the right temp. :)

  61. 5 stars
    I made these donut holes today and they are awesome gonna make them for our church bake sale thanks they so easy to make and delicious

  62. 5 stars
    Delicious. Plain and Simple. My 3 boys gobbled them up. Probably going to use this recipe every time we fry . Hubby thought they tasted like an old fashioned donut.

  63. 5 stars
    These were so good! I cook with an after school program with children ages 5-10. We only have an hour, so I was looking for a recipe that did not require yeast and the extra rising time. I also did not have my glasses on and grabbed almond extract instead of my vanilla, but I just added 1/2 a teaspoon. They were so wonderful, the kids raved they were the best they ever had , and I will make these again! Thank you!

    1. Hi Luisa! It should be pretty easy to fill the doughnuts after you’ve fried them. Just add your filling to a pastry bag fitted with a tip and pipe it in. Love the idea of filling them with lemon curd!

  64. 4 stars
    I made these today for my kids and they were a hit! So beware of how much dough you drop in as I had a few large ones at first, then adjusted. Nice and cakey like.

  65. 5 stars
    Do you have to use a deep-fry thermometer? Is their any other way to calculate the temperature of the oil?

    1. Hi Melody – You can drop a small amount of dough into the fryer to test the oil temp (but a thermometer ensures the most accurate frying time!).

  66. 2 stars
    Batter was lovely even though I preferred more sugar but once I tried to fr the dough it would not come out as a ball. I used a ice cream scoop and two spoons. Either way the doughnut holes weren’t holes.

    1. Hi Tina – I’ve never experienced that issue before as the batter is very loose and meant for scooping. Feel free to email me (kelly@justataste.com) and I’d be happy to help you troubleshoot.

  67. 5 stars
    Speaking from experience, if you try to fry a donut before the oil is the appropriate temperature, the donut will start to absorb the oil. That is why it is so important to use a thermometer or a fryer that you can set the temperature on.

  68. 5 stars
    I tripled the recipe and brought the doughnut holes to my 30 person management class. They were delicious and huge hit with everyone. Its also fun to explore with toppings, so don’t limit yourself to the glaze, but the glaze is still fantastic, so make sure to add it!

  69. 3 stars
    Mine were kinda soaked in oil, what did I do wrong? Wondering if oil wasn’t hot enough or if I left them in to long? Still, seems like a great recipe, I just want to know how to make it work for me!

  70. 5 stars
    Great recipe!
    I used egg replacement and my dough came out stringy so my donut holes are a little deformed. Do you have any suggestions?
    Thank you.

    1. Hi there! I’ve never tried this recipe with egg replacement so I’m guessing that’s why the texture/shape was off.

  71. 4 stars
    I made this with my 4 1/2 year-old daughter’s pre-kindergarten class, and they were a huge hit. We were interrupted by a fire drill, so the dough ended up rising quite a bit considering there wasn’t any yeast in it, and they fried up beautifully. Instead of the glaze, we dusted them with cinnamon sugar. Great recipe. I’ll definitely be using it again.

  72. Good morning I am going to give it a try, I also wanted to ask you how can I store left overs so they don’t dry for later on or maybe the next day? Thank you and have a blessed day

    1. Hi Ann! You’ll definitely want to use unsalted butter, as salted butter will make the doughnuts way too salty.

  73. 1 star
    These are not very good. I want a light donut and these are more heavy and crisp like fried bread. My kids didn’t even like them. I wont make these again.

  74. Hi!
    I’d really like to try this, besides other of your recepies :)
    The thing is, it would be really helpful, if you could tell me some metric equivalent of the “cups” you use.

    Thanks, Hanna

    1. Hi there, Hanna! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

  75. I tried this recipe and did everything I was supposed to do. My doughnuts always burned on the outside without cooking on the inside.

  76. Three years later and this recipe is still going strong. I…love… you. I love this recipe because I made half of the recipe and got 2 dozen and also, also… I was able to play with the flavor by adding a teaspoon of strawberry extract which turned out to be a very nice addition. Thank you!!!

  77. This is a great recipe Thank you. My granddaughter has stage 5 renal failure and she asked me to make her some doughnuts, when I came across this recipe I changed a couple of the ingredients to make so she can have and they turned out fantastic. I used Silk Almond milk with vanilla and instead of regular salt I used Hemalyian pink salt and only 1/4 tsp. The doughnut holes where fantastic my whole family enjoyed them. The glaze I used the almond milk also. It tastes great too. Thanks again

    1. I’m so sorry to hear about your granddaughter, Dwen. But I’m so glad she was able to enjoy the doughnuts with the substitutions you made!

  78. can you add yeast in this recipe to make it fluffier?

    If you can add, whats the quantity for this recipe?

    1. Hi Larry – I haven’t tried adding yeast so I’m not certain what the resulting flavor/texture would be.

    1. Hi Jeannie – The ingredient list and directions are underneath the last image of this post.

  79. I commend you on a really good recipe. You are absolutely right on the nice slight crisp outside and a soft delicious inside. The only thing I am going to do next time is add mace or nutmeg to give them a dash of added donut flavor.

    Thank you for sharing

    1. You could use maple syrup or almond extract but the flavor won’t be the same. Hope that helps!

  80. Hi, just wondering if the dough can be kept in the freezer if we don’t fry the entire batch? Thank you!

  81. We did ours two different ways one set glazed and one set brown sugared. While the recipe is simple and unlike the traditional 6-8 hours for our normal doughnuts. There is just one complaint; the glaze makes the already cake like texture of the doughnuts too thick. It’s better paired with a lighter flavor coating.

  82. made these this morning… batter yields approximately 2 dozen. We were really disappointed with them, they taste essentially like fried pancake batter… not great, will not make again. I prefer yeast donut holes.

    1. Hi Brandy – 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.

  83. Made these for my son… I’m not usually a fan… But these – OMG!! Absolutely delicious… I may lick the bowl!! Lol

  84. Today was a snow day, so there’s only one thing to do – bake! We just whipped these up and while the texture was perfect (so fluffy on the inside, slightly crispy on the outside) all I can taste is baking powder! Ick! That’s not a pleasant taste to bite into. My 3 year old daughter even cried b/c she didn’t like the “funny taste”. I would definitely reconsider the measurement if we made these again. /:

  85. Instead of serving immediately, try them after they’ve completely cooled. The glaze is crispy and improves the overall taste/texture of the donut!

  86. Just confirming….4 and a half teaspoons of baking powder?? That’s the same as one and a half tablespoons…just seems like a lot of baking powder. Going to try them out as is first. Yummm…donut holes.

    1. Hi Tyler – The recipe is correct as written, you’ll need 4 1/2 teaspoons baking powder. I hope you enjoy them!

  87. HORRIBLE, my doughnuts were VERY bland and were far too sticky to even shape. Cooking them might have been even worse, the outsides would be burnt and the inside ? Still DOUGH. After making them smaller they were still coming out burnt and not thoroughly cooked.

  88. My family and I absolutely loved these! So quick to make, very little mess and they taste so good. We had them with jam and found them so addictive. Thank for sharing this recipe!

  89. I’m 13, and I decided to try this with an orange glaze! My siblings love oranges, do you think I should put them in the glaze or batter?

    1. Hi Adam! I’ve never tried them with milk variations but I think it should work! Let me know if you give it a try :)

  90. How will these taste if I make them a night in advance and serve them the next day? Can they be reheated or do they taste fine served at room temp?

  91. I just made these using gluten free flour and they came out super tasty. I didn’t make a glaze just a simple sugar and cinnamon mix on the outside pretty tasty

  92. I’m 12 years old and I just made these start to finish by myself, they taste great! I recommend this to others!

  93. I made these before and the family loves them! This time, I I know i’m missing something. Where does the butter go?

    1. Hi Debbe! 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. Hope that helps, and I’m so glad you’ve been enjoying the recipe!

  94. Hum… I don’t think these are very soft inside. I just made a batch. Not what I was looking for. They are cooked through but they are firm. I was looking for soft pillow texture. I guess it’s back to the drawing board to look for yeast ones.

    1. Hi there! Because there is no yeast in this recipe, these will be more like cake doughnuts than yeast doughnuts, so the denser texture is exactly what the result should be.

  95. I made these donuts before and my family love them quick and simple. Now i want to make it for christmas day and i want to know can i make the dough the day before?

    1. Hi Myrna! So glad you’ve been enjoying the recipe! And I’ve never tried making the dough in advance, so I’m not sure how the doughnuts would turn out. Let me know if you give it a shot!

  96. I made this for me and some friends for a party I was hosting and I didn’t like how the first batch came out. Want the type of donut I liked and grew up with so I changed a few things and they were a huge hit!! This was an amazing recipe to go use as a starter so thank you for this!!!

    1. Hi Andrea! You can drop a small amount of dough into the fryer to test the oil temp (but a thermometer ensures the most accurate frying time!).

  97. I made these because I was craving homemade donuts.
    I usually make mine from deep frying rolled balls from a can if rolls or crasuants but I don’t have any right now :(
    This recipe was okay, I enjoy them but my family doesn’t really. They’re kinda a mix between a donut and cake donut. The taste reminds me of something but I don’t quite know what. I bet the dough would be really good for something else like hush puppies or maybe to add a chocolate chip in the center or whipped cream. I did try a Rolo in the center and cooked it and it was great. I also made a mix of cinnamon and sugar to dip them in and it was good. I bet the glaze is what makes these donuts but I couldn’t find confectioners sugar.
    Anyways, thank you for the recipe, they hit the spot.

  98. I’m allergic to everything, I made this with gluten free flour, 1/4 of apple sauce instead of egg, rolled in small balls and deep fried. Everyone absolutely loved these. I agree, very delicious and so easy to make.

    1. Hi Pattie – I’ve never tried that substitution so I’m not certain if that would work. Let me know if you try it!

  99. Hi-
    Thanks for the awesome recipe!
    Do you think these would be okay if they are made a day ahead or at least 8 hours ahead of time?

  100. When I Click On The Link There Is No Recipe It just Shows A Paragraph On The Glazed Doughnut Holes And Other Recipes… Where Is The Famous Glazed Doughnut Recipe ????????

    1. Hi there, Tedine! The ingredient list and directions are underneath the last image of this post. If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST and scroll down to view the recipe.

    1. Hi Ramisa – I’ve never tried that substitution so I’m not certain if that would work. Let me know if you give it a shot!

  101. Great recipe!! I shaped about a little more than a teaspoon worth of batter with a spoon and meausuring spoon and they came out great. It’s the lightest yeast free donut recipe I’ve tried. It’s my new go-to yeast free donut hole recipe for mornings. I leave bowls out with different toppings and jellies because glazed isn’t a family fave BUT even my pickiest one enjoyed this glaze.

  102. Very nice recipe. Helped me out….. A bit.

    I made the ones you have here, and they turned out great. Love the recipe and definitely saving it. However, I wanted to tweak it so that the dough was chocolate. I have a few ideas in mind, but I’m currently looking for suggestions. Thoughts?

  103. i made this recipe this morning the kids loved it the batter yielded much more than needed so i made 3 batches and trashed the rest id say tho one batch of batter would make about 20 donut holes

  104. Is there a way I can bake these instead of fry? I know some people use mini cupcake pans but I wasn’t sure if it would work with the batter.

    1. Also Ryan, another way to drop sodium in baked goods is to use unsweetened coconut milk or canned coconut milk to add more richness. To go even further there is a baking powder and baking soda with no sodium, there are places on line to buy it(because both those products have a crazy amount of sodium). I have been on an extreme low sodium diet for medical reasons for 5 years. I change”normal” recipes all the time to work for me. Leaving salt out of baking recipes doesn’t really effect the flavor. I have passed many of my baked goods off, with no one being any wiser.

  105. My mom used to make doughnuts out of a canned biscuit with a hole torn in the center and fried. Of course they were shaken in a brown paper sack with powdered sugar to top it off. This batter had a very familiar flavor to those of when I was a kid. I did try the glaze, but the flavor wasn’t right for me so I opted to shake in a bag with powered sugar; I am a pro since that was my job as a kid!

    I fried them a little hotter (380 degrees) and the oil didn’t absorb into the doughnut batter so they were not greasy. However, they do cook faster and cannot be bigger than a tablespoon to avoid having a very crunchy outside and undercooked center.

    Will definitely make again! Thanks!

  106. OK. I’m goin’ in!. I have never used an on-line recipe! I will let you know what happens in an hour.

    1. Drop a small amount into the fryer to test the oil temp (but a thermometer ensures the most accurate frying time!).

  107. I think I’m missing something too – I followed the recipe exactly, and ended up with more of a deep-fried pancake. It was much more of a batter than a dough, and it absorbed way too much oil, making them extremely greasy and flat. Not sure what went wrong, but I’d think you’d want to add a lot more flour and sugar to your recipe if giving these a try.

  108. What would happen if we took the salt out? I’m focused on a low-sodium diet but am open to alternatives or straight removal if that wouldn’t drastically change the outcome.


  109. I followed the recipe exactly, but they turned out more like pancakes than donuts… What did I do wrong?

  110. Made these this morning! First batch was raw in the center, so I turned down the heat, made them smaller and cooked them longer. PERFECTION! So good! I will definitely make these again, not often though because I almost ate the whole batch!

    1. You’ll definitely want to include the baking powder, otherwise the doughnuts will be too dense.

  111. I doubled the amount of sugar and put the batter in a piping bag and used a star tip, so I made them like churros. Tossed them with sugar when still hot. Sooooo delicious!

    Thanks for the recipe!

  112. I make these all the time. SO easy and delicious! Try making the glaze with almond extract instead of vanilla. It really enhances the flavor.

  113. These are incredible! They were so easy and worth the calories! Definitely recommend making them!

  114. I’ve made these a couple of times now and am getting ready to make them again for a breakfast treat. SO easy and SO good! I suggest adding Vanilla to the recipe and since they are meant to be glazed, the doughnuts themselves aren’t very sweet and the balance is perfect. We’ve also tossed them in cinnamon sugar instead of a glaze. Very versatile recipe, going to try a fruit flavored version soon!

  115. These doughnuts were really good! My family loved them! I didn’t use a thermometer instead I just put my heat on low and when I thought the heat was read I spooned less than a teaspoon in and it was perfect! I also used a pot and when I put the dough in the oil I left it in for 1 minute flipped it in the pot and left it in for another minute. It came out GREAT. I must admit that when I followed the heat instructions the insides didn’t cook properly :(. So I turned the heat to what I thought was best! Just get creative with the heat temperature for the right amount of heat and you will get Great Tasting Doughnut Holes! I cant wait to try your chocolate doughnut holes recipe! :)

  116. I wanted to make some homemade yummy donuts and got just the opposite. The batter came out runny, and I didn’t want to add too much more flour. After experimenting a little with the consistency of the batter, I just tried them. The outside burned while the inside was still COMPLETELY RAW! I do not recommend this recipe at all. It also seems like others had the same issues.

  117. Saw the recipe on Facebook and had to give it a go. My mixture seemed a little runny so I just added a little extra flour. Pushed the mixture off a dessert spoon into the deep fryer, first ones I made hadn’t cooked through so I just made them a little smaller, I didn’t bother trying for a perfect shape, I like things to look homemade and the little antenna bits go really crunchy. I thought they came out nice and light, the mixture tasted nice just as it was but extra good dipped in the glaze. I say to anyone who had a failure with this recipe, don’t blame the recipe and think a little for yourselves . I used a deep fryer, no thermometer and they were great, I just hope there are some left for my family when they get home.

  118. Donuts typically have a spongy resistance. These came out crispy with airy, crumbly insides. Is that how they should be? Mine was more like an oily ball-shaped churro. Did a half recipe with whole egg and used a small fryer with fresh oil.

  119. Did recipe exactly to the T. Made sure oil was at 350. They burned on the outside quick and didn’t cook on the inside. Oh yeah, and yes I used a thermometer

  120. I just made these this morning, they were devoured!
    I used the exact recipe, except I added a touch of cinnamon.
    Light, not to sweet
    Thank you for sharing, will use this again ?

  121. Just made these! My boyfriend and I are vegan, so we “veganized” the recipe by using almond milk, earth balance butter, and Ener-G egg replacement. So good!

  122. I made these this morning and they were very tasty! My only issue with the recipe is that they came out more like a cake-donut, than a light and fluffy donut center. The flavor was fantastic, but the texture was just more dense than I’d hoped. Any suggestions?

    1. Hi there Jenni! So glad you enjoyed the recipe. Because there is no yeast in this recipe, these will be more like cake doughnuts than yeast doughnuts, so the denser texture is exactly what the result should be.

  123. Really would like to put Nutella cream cheese frosting in them, when would be the best time? Glaze then stuff OR have them cool a bit after I glaze then stuff?

  124. We made these donut holes today and felt like they had zero flavor. I double checked the recipe and didn’t forget anything. My little kids wouldn’t even eat them and they LOVE donuts! I ended up throwing away the rest of the batter.

  125. These were easy to make but I think these would be better as a recipe for some type of sweet bread bites instead of doughnuts considering how thick these turned out. And yes I did follow the receptor exactly And I had all the right instruments. I do think these would taste great with a cup of coffee or an easy snack in the morning for little ones.

  126. This really is a very easy doughnut recipe. I seem to be physically incapable of making anything that requires yeast, but thanks to this recipe now I too can make doughnuts! I also found them to be more like fritters or funnel cakes, but still delicious! Next time I may try adding more milk and/or butter to make it more batter-like.. They weren’t quite thick enough to roll into balls but they also weren’t runny enough to pour out from a doughnut dropper. .

  127. Hi thanks for the recipe, but NOT s/t I’d make again. As others expressed, the dough was pretty dense- not bad tasting for a fried ball of dough (think of a deep fried pancake, but even less fluffy), but definitely not a good ol donut hole! Also, I found that they weren’t even pretty; the balls ended up looking more like fritters/funnel cake shapes/ etc, not a proper round ball.
    I brought these to a fam party- reviews were split 50/50%… But even those who said it was great weren’t reaching for too many more ;-|
    Overall, not terrible, but disappointing.

    1. Hi Rachel! I’ve never tried that substitution so I’m not certain if that would work. Let me know if you give it a shot!

  128. I hope this shows up under the correct resI made some yesterday for today, yes They are addicting, and i put mine in a ziplock bag. I did not refrigerate,and they were NOT hard!! Also when we took some to his Nana’s (my sons) they were not hot, and they were loved just the same, However, if you do make them for the next day and want them hot a little zap in the micro should do it!!
    I have had to learn think outside the box with food , It is one of the main *SPD issues my son has, so keeping things at the same texture and temperature, can be hot,or not even very warm ~ *SPD~Sensory Processing Disorder

  129. why way too easy to make, but pinning anyway? i don’t understand your statement? do you only like really complicated items? Mill the flour? To each her own!!
    Id like to thank Kelly For putting up such a great no yeast , fun to make donut, and a great tasting glaze. My son and I had a great time making these.. They were the perfect amount of ease especially for my ADHD/SPD son!
    They came out fantastic, and gave him a huge sense of accomplishment as all I had to do was supervise..
    So, from all the parents of kiddos who want to learn how to bake and cook, but aren’t necessarily equipped just yet to take on a 2 hour prep time,A big Thank You!!
    PS Also A heartfelt Thank You from me, a full time single mother, who also has another Full time job outside the home, and is a pretty decent baker for posting such a wonderful recipe.This allowed me to have some great fun and bonding time with my son. We took the batch over to his Nana’s for Thanksgiving and his cousins, aunts, uncles and Nana all raved at the wonderful job he had done. They all gushed over the homemade glaze! He was an Instant hit, and his chest puffed out with pride over having done it all by himself. That means more to me than you know! So really, Once more, Thank You Kelly.!

  130. This was my first time making donuts they came out perfect.
    I’m shocked and amazed that I made them, but even more shocking was how good they were. Thank you!!!

  131. I have read through most of the comments and no one so far has asked this question?? Can you make the dough ahead of time and put it in the fridge for the next day?? I cant wait to make them. They look perfect!

    1. Hi Chana! I’ve never tried making the dough in advance, so I’m not sure how the doughnuts would turn out. Let me know if you give it a shot!

  132. My kids tasted doughnut holes in a Japanese resto in Chicago and had since then been begging me to make some at home. This was the easiest and fastest recipe I found but had some misgivings based on some of the negative reviews. I did more research and here’s what I found: 1) oil temp is really crucial; it has to be at at least 350F and maintained throughout to avoid soggy and dense doughnuts, so I kept the thermometer in while I fried the holes. The temp does fluctuate during frying; 2) sifting the dry ingredients makes for fluffier doughnuts; 3) keep it small because bigger holes will end up raw in the middle (so I did 1/2 of medium size ice cream scooper); 4) making a variety of dips is fun (I used Kelly’s basic glaze recipe and added caramel-salt, cocoa, lemon zest and lemon to create 3 different dips). Thanks for the recipe Kelly!

  133. I had a lot of leftovers from last night’s batch so I kept it in a ziplock bag. This morning I put it in the toaster oven at 300F for 5 minutes and they tasted great still! We had it for breakfast. Thanks for the recipe, Kelly!

  134. Milled flax seeds have been used a lot of times as egg substitute. The dough will be less fluffy but it works as a binder.

  135. My first few batch did not cook well in the middle either because it was too big so I used less dough (half of an ice cream scooper) and that solved the problem.

  136. I am so impressed with how easy and absolutely scrumptious these donuts are! I made them for the first time last night and this was my only successful attempt. My kids love it, my hubby loves it and so does his colleagues.
    Thank you for the recipe! I sure won’t be telling anyone this secret….lol



  137. I made these today because I saw them last night while scrolling through my FB. I had to modify them a little because of my wheat allergy. I used a GF Flour blend that I like, and they came out amazing! I had to stop myself from “sampling” these before I glazed them. The outside was nice and crunchy, while the inside gave a soft fluffy texture. My kids also enjoyed them and didn’t even notice that I swapped the wheat flour for GF flour either! Thanks for sharing this recipe.

  138. The donuts were good but the glass tasted like pir vanilla acstract and they tasted horrible I dident so anything wrong this recipe sucks do not make these

  139. Not worth making I’m sorry. I tried these tonight – I bake every day and have my own blog and run several online food/cooking groups. As I started with the recipe I thought … this is EXACTLY the same as my pancake batter…that’s weird. And yes, upon cooking, they tasted like pancake balls, not doughnuts. Sugar and cinnamon helped, but any larger than a teaspoon size were miserably gooey inside. It was pretty much impossible to make a nice ball – I finally managed it by putting the dough in a large zip-lock bag, snipping off a corner and squeezing out ball shapes and cutting with scissors. Fiddly, messy, waste of ingredients. Even the kids (I have six) and hubby weren’t interested in them. I have a plate of cold awful pancake balls sitting in the kitchen. I won’t make these again. I’d rather spend the time using yeast and a proper doughnut recipe.

  140. Hi there.. may I know the measurements is gram?? I have try out the cup measurements.. but the batter came out to be very watery :(

  141. I was super excited to give these a try but they definitely do not taste like donuts. Had the oil temp right but they were still greasy and tasted like a fried fair food. Fair food is good but not what I was going for. My kids took one bite and walked away. Fail. Thanks for sharing though.

  142. I’ve made this three times now, each time, they came out perfectly. Moreover, they are so easy! But most of all, they taste delicious. I literally feel like breaking down and crying each time I take a bite. They are perfect. Thank you for sharing the recipe.

  143. So, I was wondering… how easy would it be to pipe these with raspberry jam or the chocolate ones with bavarian creme??

    1. Hi Bruce! It should be pretty easy to fill the doughnuts after you’ve fried them. Just add your filling to a pastry bag fitted with a tip and pipe it in. Love that idea!

  144. My little brothers teacher used soy milk for doughnuts. I’m sure it will work with these. They were AMAZING by the way.

  145. They were very easy to make. My husband loved them, but told me to put them with syrup next time, because they taste like pancakes! Not what I was going for, but I’m glad he and my son didn’t hate them. They did taste like pancakes! And looking at the recipe, it is very similar to my pancake recipe.

  146. Please forgive me if these have been mentioned in some of the other comments as I didn’t sit and read through them all. But for my family, they suggested added some vanilla extract (or another flavor) into the dough mixture to give it a little added flavor.

    I also found it was very easy to make the “balls” by putting the dough mixture into a pastry bag and then piping the dough out. I used a butter knife to cut the dough off after squeezing about 1/2 inch out. Depending on the size of your opening, you could do bigger or smaller. I ended up getting around 6 dozen donut holes doing it that way. And once they got in the oil, they “balled” up on their own. However, you will probably need to make more icing glaze though!

  147. Since yesterday was National Doughnut Day, I went searching for an easy recipe and took a chance on this. They are easy and taste absolutely wonderful. It’s a bit much for my husband and me, so I’ll do a 1/2 batch next time, but other than that, wonderful recipe. Keep them coming.

  148. I agree lol but you know what? It’s so hard to find anywhere that actually fries their own donuts at their bakery or even a place like dunkin donuts!!!! Sad fact is , all their donuts are shipped in already made and frozen ……all they do is thaw them out and heat them a little , and or glaze them!!!! I was a donut fryer for 5 of the 17 years that I worked as a baker for a large grocery chain , and was trained during the times where EVERYTHING was made from scratch in the bakery , and the only shipped into the bakery was ingredients!!! Even growing up and eating donuts from the bakery my gramma always took me to growing up in St. Louis , was a completely different different donut world than it is now!!!! Sigh….. To never get the experience of eating a fresh hot glazed donut right for the donut fryer is such a shame!!! They are completely different!!

  149. Just made these donut holes this morning. Me and my families new favorite donut. Fast to prepare and took no time at all to fry up. Thank you for a delicious donut hole recipe.

  150. Just got finished making these and yummo! Husband asked for donuts and since I didn’t want to go get any my 4 year old and I found this recipe and decided to try it. Very quick, easy and tasty. The only things I changed: used a combo of olive and coconut oils for frying and put together cinnamon and sugar in a paper bag and almost immediately after taking the donuts out of the oil they went into the bag for a good shake. Didn’t use the glaze. Delicious, my tummy and family thank you for posting :)

  151. I think, that if you don’t have a small ice cream scoop, a sturdy measuring tablespoon would do just as well. :-)

  152. I was wondering the same thing. Plus my daughter is allergic to eggs also so I usually replace the egg ingredient for sprite or ginger ale. Do you think it would work on this recipe?

    1. Hi Heather – I’ve never tried making this recipe without the eggs so I can’t say for certainty how they would turn out. You’ll definitely some sort of binding agent and I don’t think Sprite or Ginger Ale will make the batter thick enough. Let me know if you give it a shot!

    1. Hi Carmen – I’ve never made this recipe with Presto flour so I’m not sure if that will work.

  153. I think I’ll try these and since you said they are heavier maybe I’ll add apples and cinnamon and make mini Apple fritters.

  154. Tried these babies a few moments ago I used sour milk instead of butter and for the topping I used Lindt chocolate melted with milk tastes yummy will be making these babies again

  155. Hi! I want to make this donut coz it looks really good. Is it okay to use evaporated milk instead of whole milk?

    1. Hi Sherlyn – I’ve never made this recipe with evaporated milk so I can’t say with certainty how it’d turn out.

  156. I loved making these little balls of heaven. It’s exactly like the Indian version we have for doughnuts – goolgoolas. Skipped the glaze and rolled them in cinnamon sugar instead. The craving has been satisfied. Nom nom nom! =)

  157. Holy doughnut balls batman these morsels of sweet doughy goodness look like the the duck nuts! I can’t wait to try out this recipe. Thanks Kelly, Pinning and winning!

  158. Hey, I made these and fist let me say they are delicious! However I can not for the life of me get rid of the doughy center
    I followed the recipe to the T but they would not cook all the way through! HELP

    1. Hi Ali! That would likely be due to the temperature of the oil. Did you use a deep-fry thermometer?

  159. Just made these. They look delicious but don’t taste anything like I was expecting! They taste like dry dense fried bread. I am disappointed that I wasted expensive organic ingredients and now will end up throwing it away. If you are looking for an airy, somewhat chewy donut, this is NOT the recipe.

  160. I just made these and they were amazing! I only had 2% milk and it worked fine. I’ve not made it with whole so I have nothing to compare it to. The donuts were so light and fluffy. My only problem was there wasn’t enough glaze.

  161. I made these early today and they were about the grossest thing I’ve ever had. I went exactly by the recipe. there seem to be too much salt and baking soda and out of sweetness to it when I cooked it it smelled like fish

    1. Hi Alissa – I’ve never experienced these issues before. Was your baking soda fresh? And what type of oil did you use?

  162. I just made these, and I used buttermilk instead of milk
    , added cinnamon and sugar and my husband just said, “those are unbelieveable, hon!” Talk about light and delicious! Thank you so much for sharing! God bless you!

  163. Made these for breakfast this morning. Unfortunately, I did not get them done in time before my oldest left for school, but the rest of us loved them!

  164. I just made these and got worse results. I guess I should know better by know using a Pinterest recipe tat claims to be easy. The first batch of dough I fried, just fell apart, and when I rolled them, they didn’t stay in a little round ball. Bummed to have wasted all the oil and ingredients on this project!

    1. Hello – I’m sorry you didn’t enjoy the recipe. I have never experienced the dough falling apart. Did you use a deep-fry thermometer?

  165. Just made these with my own gluten free flour mix…..awesome! Also tried it with KAF gluten free all purpose baking mix…..awesome! I did add 2 teaspoons baking powder it the KA mix. I bake mine for 8-10 min. After deep frying them. This is to make sure they are done inside. I like mine a little bigger in size.

  166. Perfect! I made a half batch (with a small egg) and they were amazing. Crispy on the outside and the inside really impressed me; super fluffy, but the right amount of denseness and not airy. Will definitely make a full batch soon. I don’t use a thermometer, just heat the oil until a small drop of batter bubbles and floats up then turn the heat down slightly and fry up the love nuggets! :) Thank you so much for this recipe, I had several fails before this one.

  167. I usually make my own biscuits and breads so canned biscuits are never in the house. I have made donuts in the past with canned biscuits.

    I found these super easy to make utilizing 2 teaspoons. Big hit on a winter morning.

  168. i came across this recipe while i was craving for donuts.
    I’d tried it and the donuts are so fluffy and soft.
    it’s a perfect combination with the glazed.
    i love this recipe and thanks for sharing! =)

  169. Quick and easy. I thought the recipe made too many until there was only four left in a couple hours. I used Almond instead of vanilla. Yum,

  170. My sister had made these nd she stored them in an airtight container nd ther dd stay fresh for at least 2 days but later turned soggy cuz its warm in srilanka hehe… she made heaps… but v r a small family so v had to store nd eat lol loved them

  171. Hw many eggs do i add if im going to half d recipe..do i still add one ?.. v r just 2 at home nd im the only obe who wud eat sweets sadly… i really love to try this out…

  172. despite having the oil at exactly 350 degrees mine turned out doughy in the middle unless I fried them until the outside had an awful burnt flavor – though they were dark brown at that point , not charred. so disappointed.

  173. I just made these…very yum! Mine turned out like fritters too, and I used my deep fryer. They are perfect! My kids are at the Paddington Bear movie with the gramma, but when they get home, I imagine these will all be gone! Thanks!

    1. HI Savanah – In order for the recipe to turn out as described and pictured, yes, you’ll want to use all of the ingredients as specified. Enjoy!

  174. love this recipe and my kids love them as well :) i was reading some post about if 2% milk would work and about saving them for later , well i have done both :) 2% does work and i also covered them and placed them in my fridge over night , for school in the morning , they aren’t very hard but obviously harder then when you cooked them lol i think they tasted better cold , but then again thats my opinion :D

  175. Can you use self rising flour and not use the baking powder? I’m one of those people who never buy regular flour only self rising flour,

    1. Hi Paula – I’ve never tried making this recipe with self-rising flour so I can’t say with certainty if that would work.

  176. ​Hi, we tried making these donuts. They turned out great in appereance. However, when it came to the taste, it tasted too much like bread. It also lacked some of the distinct fluffy texture that donuts should have. What could be the reason for this?

    1. Hi Ede – There is no yeast in this recipe, so these are definitely denser than regular cake doughnut holes. Although I’ve never experienced them tasting like bread. Did you make the glaze as well?

  177. I have made these before and they are great as a latr night snack. I was 38w pregnant the first time. I can say if you dont need all the dough and put in a tupperware with a lid you can use it the next day. I didnt need that many dougnut holes at night but kids loved them for breakfast.

  178. Love the recipe, I’m making 2 different colors of frosting! Red and Green for Christmas. I’m in the Christmas baking mode. It’s so easy and I love that. Thank You and Happy New Year.

  179. I am wondering if you need exactly 4 1/2 teaspoons of baking powder or if you can substitute with yeast? ver delicous looking doughnut holes though!

  180. I just made these and they are AWESOME. I kept mine dairy free so I used water instead of milk and margarine instead of butter. I didn’t have an ice cream scoop so I used a regular Tbs measuring spoon.

    TiP: oil the spoon before dipping it into the batter, that way the dough falls out really easily resulting in almost perfect circles.
    i also filled them with jelly.

    Yum yum yum! Can’t wait to make them again!

    1. Hi Jennifer – I’m working on a chocolate version of the doughnut holes and will be sharing the recipe soon. Stay tuned!

  181. i really love this recipe and theres nothing better then some fresh dounuts so thankyou for sharing ur recipe

    kelly senyei

  182. I made these about an hour after I seen the recipe for them. They were really good and my husband and my son enjoyed dipping them in the glaze. They were really easy to make. I didn’t have a thermometer so since I have an electric stove, I just turn it to medium heat. Once I place some of the dough in and it start sizzling than I knew it was go time. They were fast and easy. Thanks for this recipe.

  183. I just made these and my husband loved them!
    I just followed the instructions and they came out perfect!!…my husband’s and I’m not much of a cook but he absolutely loved these! Thanks for the recipe!

  184. Hi very easy recipe I tried it came out well couldn’t stop eating. But it was very soft do u think I can make tower like a thing with this recipe? Then I have to fry the day before or how can I make this bit harder from outside?
    Also how did u take the perfect round shape

  185. I was so excited to try these; my kids were too. I’m not new to cooking so I’m not sure what happened. Temp was right, ingredients were good, and time was perfect, but they weren’t done and they would of burnt if I cooked them any longer. Dissapointed.

    1. Hi Melanie! I’m working on the chocolate version of this recipe right now and will be sharing it next week :)

  186. We made these. I didn’t have a scoop so I used a round one- tablespoon measure and let them plop in. I used my deep fryer. After a few weird shapes, they actually came out looking like little balls. I also used skim milk-they are delicious. I couldn’t tell any difference-better than the ones we have been buying at our local supermarket.

  187. I make my donut holes very similar, but substitute 3/4 Cup pumpkin butter and use 1/4 cup Wholemilk. sprinkle with cinnamon sugar. Thank you for sharing your post, it’s been a long time since I’ve made any

  188. These are amazing though a little time consuming. I sprinkled cinnamon over mine after drizzling the glaze over them. It totally made them 10 times yummier!

  189. So, I just tried making these myself and it turned out pretty well. They were incredibly easy to make and tasted pretty good. I think I would make a few small modifications for next time though. 1; they were a little dense, I’d change some of the baking powder into baking soda. I’d probably start with just changing 1 tsp. That should add enough leavening to get the desired density. 2: while the cakes were ok, they were a little bland. A little flavor would go a long way. I think I would throw a little almond extract into the mix just to get a little flavor into them. 3: The glaze was a little tart for my taste. I think I’d like to try using a basic glaze using softened butter and powdered sugar with no vanilla or flavoring added.

    On another note, I found it was also really easy to modify these. I made half the batch as the recipe called for, then added 1/4 cup of cocoa, 1 tbsp milk and 2 tbsp sugar to what was left to make half of them into delicious chocolate donuts.

    1. Hi Denise – I’ve never tried this recipe with gluten-free flour so I can’t say with certainty if it would work out. Let me know if you give it a shot!

  190. These doughnut holes look WONDERFUL. Doughnuts is my favorite food group. Are these like a cake doughnut?
    Can’t wait to make these for my grandchildren.

    1. Hi Sarah! I’ve never deep-fried with coconut oil so I can’t say with certainty how they would turn out. Let me know if you give it a shot!

  191. The doughnuts holes look so good. I wanted to ask about the baking powder. Is it 4 teaspoons and a 1/2, or is it 4 1/2 teaspoons? Please if you will let me know. Cause I would really want to make these. Thank you.

  192. I’ll give you my tip for frying without thermometer I turn heat on high til it gets hot then add donuts turn down to medium and that seems to work fine

  193. Amazing and i did make donuts out of them too just added a lil flour on top and bottom so i could flatten and cut the center out. This way i had donuts and holes THANKS!

    1. Hi Dorothy – I have only ever made this recipe using a deep-fry thermometer so unfortunately I am unable to specify with a visual cue when the oil may be hot enough. You can try dropping a very small portion of the dough into the oil and it should bubble vigorously and cook almost instantly, but it’ll be hard to tell if the oil changes temperature too quickly.

  194. I think I’m going to try these but add just a dash of dissolved yeast, not so much for the rising but for that touch of flavor I love so much in raised yeast doughnuts. I want the best of both worlds…great taste and immediate gratification!

  195. I made these and they are very yummy. I recommend letting them drain in a colander layered in paper towels to dry up as much oil as possible and then I sprinkled sugar and cinnamon on them and my 4 boys and 1 girl DEVOURED them!
    Thanks for the awesome recipe!