Homemade Donut Holes with Cinnamon Sugar and Glaze Recipe

Introduction

Donut holes are delightful little bites of fried dough, perfect for a sweet snack or dessert. Crispy on the outside and soft on the inside, these treats can be enjoyed plain, glazed, or rolled in cinnamon sugar. They’re easy to make at home and sure to satisfy any sweet tooth.

Ingredients

• 2 cups (240g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 3 teaspoons (14g) baking powder
• ¾ teaspoon (4g) salt
• ½-1 teaspoon (1-2g) ground nutmeg
• ¾ cup (177ml) whole milk
• 2 large eggs
• ½ teaspoon (2-3ml) vanilla extract
• 3 tablespoons (42g) unsalted butter, melted
• Oil (for deep-frying)
• ½ cup (50g) powdered sugar (for glaze)
• 3 tablespoons (45ml) whole milk (for glaze)
• 1 teaspoon (5ml) vanilla extract (for glaze)
• 1 cup (200g) granulated sugar (for cinnamon sugar)
• 1 tablespoon (8g) ground cinnamon (for cinnamon sugar)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg.
2. Step 2: In another bowl, mix the milk, eggs, and vanilla extract well. Stir in the melted butter until combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring until combined. Set the dough aside.
4. Step 4: Pour oil into a medium pot to a depth of at least 3 inches (5cm). Heat the oil to 375℉ (175℃), using a thermometer to ensure accuracy.
5. Step 5: While the oil heats, line a plate or baking sheet with paper towels to drain the fried donut holes.
6. Step 6: Once the oil is hot, reduce the heat to medium-low. Using an ice cream scoop or spoon, drop 1-2 tablespoons of dough gently into the oil. Fry in batches without overcrowding.
7. Step 7: Fry each batch for 1-2 minutes on one side until golden brown, then flip and fry for another 1-2 minutes until cooked through.
8. Step 8: Remove the donut holes with a slotted spoon and drain on the prepared paper towels. Taste one to check doneness before continuing with the rest.
9. Step 9: Repeat frying with remaining dough. While still warm, either prepare the glaze or roll the donut holes in cinnamon sugar.
10. Step 10 (Glaze): To make the glaze, whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle or dip the warm donut holes and let the glaze set on a wire rack.
11. Step 11 (Cinnamon Sugar): Mix granulated sugar and cinnamon in a bowl. Roll the hot donut holes in the mixture until coated.

Tips & Variations

• Use a thermometer to maintain the correct oil temperature; too cool oil will make the donuts greasy, too hot will burn them.
• For a richer flavor, substitute some of the milk with buttermilk.
• Experiment with different toppings such as powdered sugar, chocolate drizzle, or fruit preserves.
• To keep donut holes warm while frying batches, place them on a baking sheet in a low oven (about 200℉ / 90℃).

Storage

Store leftover donut holes in an airtight container at room temperature for up to 2 days. They lose crispness quickly, so reheat in a 350℉ (175℃) oven for 3-5 minutes to restore the crunch. Avoid storing glazed donut holes in the fridge as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake donut holes instead of frying them?

Yes, you can bake them at 375℉ (190℃) for about 10-12 minutes until golden and cooked through. However, frying gives them their classic crisp exterior that baking won’t replicate exactly.

What can I use instead of nutmeg?

If you don’t have nutmeg, you can omit it or substitute with a pinch of ground cinnamon or allspice for a warm, spiced flavor.

Homemade Donut Holes with Cinnamon Sugar and Glaze Recipe

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★★★★★

4.8 from 131 reviews

These classic homemade donut holes are soft, fluffy, and perfectly golden with a delightful crispy exterior. Deep-fried to perfection and optionally coated with a sweet vanilla glaze or cinnamon sugar, they make an irresistible treat for breakfast or snacks.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 donut holes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 3 teaspoons (14g) baking powder
• ¾ teaspoon (4g) salt
• ½–1 teaspoon (1-2g) ground nutmeg

Wet Ingredients

• ¾ cup (177ml) whole milk
• 2 large eggs
• ½ teaspoon (2-3ml) vanilla extract
• 3 tablespoons (42g) unsalted butter, melted

For Frying

• Oil (for deep-frying)

Glaze (Optional)

• ½ cup (50g) powdered sugar
• 3 tablespoons (45ml) whole milk
• 1 teaspoon (5ml) vanilla extract

Cinnamon Sugar Coating (Optional)

• 1 cup (200g) granulated sugar
• 1 tablespoon (8g) ground cinnamon

Instructions

1. Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Stir well to evenly distribute the leavening and spices.
2. Mix Wet Ingredients: In a separate medium bowl, whisk together the whole milk, eggs, and vanilla extract. Add the melted unsalted butter and mix thoroughly until smooth and combined.
3. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until fully incorporated and the dough is uniform. Set the batter aside while preparing the oil for frying.
4. Prepare Frying Oil: Fill a medium pot with at least 3 inches (5 cm) of oil to allow the donut holes to float and cook evenly. Heat the oil to 375℉ (175℃) using a thermometer to monitor the temperature precisely.
5. Drain Setup: While the oil heats, line a plate or baking sheet with paper towels to absorb excess oil from the donut holes after frying.
6. Begin Frying: Once the oil is at temperature, reduce the heat to medium-low. Using an ice cream scoop or spoon, scoop 1-2 tablespoons of dough and gently drop into the hot oil. Fry in small batches to avoid overcrowding, which can reduce oil temperature and cause sogginess.
7. Cook Donut Holes: Fry the dough balls for about 1-2 minutes on one side until golden brown. Flip them carefully and fry the other side for an additional 1-2 minutes until golden and cooked through.
8. Drain Donuts: Remove the fried donut holes with a large slotted spoon or skimmer and place them immediately on the prepared paper towels to soak up excess oil. Taste one to check doneness before frying the rest.
9. Finish Frying: Repeat frying with remaining batter, ensuring oil returns to correct temperature before each batch.
10. Prepare Cinnamon Sugar (Optional): In a small bowl, mix granulated sugar and ground cinnamon together. While donut holes are still hot, roll them in the cinnamon sugar to coat thoroughly. Serve immediately.
11. Prepare Glaze (Optional): While donut holes cool slightly, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust thickness by adding more powdered sugar or milk to get a thick but pourable consistency.
12. Glaze Donut Holes: Drizzle the glaze over warm donut holes or dip each donut hole in the glaze, ensuring an even coating. Place glazed donut holes on a wire rack to let the glaze set before serving.

Notes

• Maintaining the oil temperature at 375℉ (175℃) is crucial for crispy and evenly cooked donut holes.
• Do not overcrowd the frying pot to prevent the oil temperature from dropping too much, which will result in greasy donuts.
• You can adjust the nutmeg amount according to your preference; it adds a warm spice flavor.
• Glaze or cinnamon sugar coating is optional but highly recommended for added flavor.
• Use a thermometer for oil temperature accuracy and safety.
• Store any leftovers in an airtight container at room temperature and reheat briefly for freshness.

Keywords: donut holes, deep-fried donuts, cinnamon sugar donuts, glazed donuts, homemade donut holes, breakfast treats, fried dough balls