Why You\’ll Love This Donut Holes
These homemade Donut Holes are a fast, no-yeast treat that comes together in about 30 minutes. They are perfect for busy mornings, last-minute gatherings, or when you want a warm, cinnamon-sugar snack without fuss. Here are the main reasons this recipe will become a go-to in your kitchen:
- Ease of preparation: This quick, no-yeast Donut Holes recipe takes about 25 minutes of prep and 5 minutes of cooking. No proofing time or special equipment is required beyond a heavy-bottomed saucepan and a thermometer, so you can have warm treats fast.
- Health and portion control: Bite-sized Donut Holes make it easy to enjoy a sweet treat while managing portions. Each donut hole has a defined nutrition profile (162 calories, 26g carbohydrates, 3g protein), so you can track snacks without guessing.
- Versatility: This dough adapts well to different cooking methods and flavor coatings. You can deep-fry for classic crispness, air fry for a lower-oil option, or experiment with glazes and spices to suit dietary needs or taste preferences.
- Distinctive flavor: The combination of very cold butter worked into a quick dough and the warm cinnamon-sugar coating gives these Donut Holes a tender interior and a crunchy, fragrant exterior that stands out from boxed mixes.
Simple ingredients, quick steps, and a warm finish: these Donut Holes prove great baking does not need complicated techniques.
Jump to:
- Why You\’ll Love This Donut Holes
- How to Prepare the Perfect Donut Holes: Step-by-Step Guide
- First Step: Prep and mise en place
- Second Step: Heat the oil
- Third Step: Combine dry ingredients
- Fourth Step: Work in the butter
- Fifth Step: Add the milk and form dough
- Sixth Step: Shape the Donut Holes
- Seventh Step: Prepare the coating
- Eighth Step: Fry carefully
- Ninth Step: Maintain oil temperature and finish batches
- Final Step: Serve and enjoy
- Helpful timing summary
- Ingredients
- Dietary Substitutions to Customize Your Donut Holes
- Protein and main component alternatives
- Vegetable, sauce, and seasoning modifications
- Mastering Donut Holes: Advanced Tips and Variations
- Pro cooking techniques for consistent results
- Flavor variations to try
- Presentation tips
- Make-ahead options
- How to Store Donut Holes: Best Practices
- Refrigeration
- Freezing
- Reheating
- Meal prep considerations
- Nutrition Facts
- FAQs: Frequently Asked Questions About Donut Holes
- How many donut holes does this recipe make?
- Can I make donut hole dough ahead of time?
- Why do donut holes flip over while frying and how do I fix it?
- Can I make air fryer donut holes with this recipe?
- Can I turn this donut holes recipe into full-sized donuts?
- Donut Holes
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
How to Prepare the Perfect Donut Holes: Step-by-Step Guide
Follow these clear steps to make about 18 warm, golden Donut Holes. Keep a thermometer handy and read each step before starting. This section uses the recipe\’s exact measures and gives timing, temperature, and small adaptations for different needs.
First Step: Prep and mise en place
Gather ingredients: vegetable or canola oil for frying, 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 5 tablespoons unsalted very cold butter, and 3/4 cup whole milk. For the coating, mix 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Place a heavy-bottomed saucepan on the stove and line a plate with paper towels for draining.
Second Step: Heat the oil
Pour enough oil into the saucepan to reach 2-3 inches deep. Heat over medium until the oil reaches 350°F, checked with a candy or deep-fry thermometer. Keeping the oil at 350°F is important for even browning and a tender interior. If you prefer less oil, see the air fryer adaptation in the FAQ section below.
Third Step: Combine dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisking ensures the baking powder is evenly distributed so the Donut Holes rise uniformly.
Fourth Step: Work in the butter
Grate 5 tablespoons of very cold unsalted butter into the dry mix using the small side of a grater. Stir until the butter is incorporated and visible as small bits in the flour. Using very cold or even briefly frozen butter gives the dough pockets of fat that create a light, tender texture in the finished Donut Holes.
Fifth Step: Add the milk and form dough
Pour in 3/4 cup whole milk and stir until a soft dough forms and clings together. If the dough seems sticky, add a tablespoon or two of flour at a time until it is manageable. Transfer the dough to a lightly floured surface and knead gently just until smooth, about 6 to 8 turns. Over-kneading will make the dough dense.
Sixth Step: Shape the Donut Holes
Divide and roll the dough into tight balls about 1.5 tablespoons each. A cookie scoop or tablespoon measure makes portioning even. Tightly rolled balls are less likely to unravel while frying. Aim for about 18 donut holes from this recipe.
Seventh Step: Prepare the coating
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set nearby so you can roll the warm Donut Holes as soon as they come out of the oil.
Eighth Step: Fry carefully
Fry 2 to 3 donut holes at a time for about 90 seconds total, turning halfway through so they brown evenly. Use a slotted spoon or spider to turn and remove them. They should be deep golden brown. Drain on paper towels and let cool just long enough to handle, about 30 to 60 seconds, then roll in the cinnamon-sugar mixture for an even coating.
Ninth Step: Maintain oil temperature and finish batches
Allow the oil to return to 350°F between batches to keep fry times consistent and prevent greasy results. Frying only a few at a time helps the oil stay stable. Test the first batch for doneness and adjust frying time slightly based on your pan and oil volume.
Final Step: Serve and enjoy
Serve warm for the best texture and flavor. These Donut Holes are ideal as a snack, dessert, or breakfast treat. Leftovers store well for a short time and the dough can be prepped ahead. See storage details in the dedicated section below.
Helpful timing summary
| Task | Approx. Time |
|---|---|
| Prep and dough mixing | 20-25 minutes |
| Shaping and frying | 5 minutes active frying (plus heating oil) |
| Total | About 30 minutes |
Ingredients
Use the exact quantities below when making these Homemade Cinnamon Sugar Donut Holes.
- Enough to fill 2-3 inches of a saucepan – vegetable oil or canola oil for frying
- 2 cups – all-purpose flour
- 3 tablespoons – granulated sugar (in dough)
- 1 tablespoon – baking powder
- 1 teaspoon – salt
- 5 tablespoons – unsalted very cold butter
- 3/4 cup – whole milk
- 1/3 cup – granulated sugar (for rolling)
- 1 1/2 teaspoons – ground cinnamon (for rolling)
Dietary Substitutions to Customize Your Donut Holes
Protein and main component alternatives
While this Donut Holes recipe does not center on a protein ingredient, you can adjust the dairy and fat components to meet dietary needs.
- Milk swaps: Replace whole milk with a plant-based milk (soy or oat) for a dairy-free version. Choose unsweetened varieties to avoid extra sugar altering the dough texture. For best results, choose a slightly thicker plant milk like oat or soy.
- Butter alternatives: If you need a dairy-free option, use a solid vegan butter chilled and grated the same way as the very cold unsalted butter. The key is to keep the fat chilled so it forms small pieces in the dough and contributes to flakiness.
- Lower-fat option: Use 2% milk and reduce butter by 1 tablespoon for a slightly lighter bite, though texture will be marginally less tender.
Vegetable, sauce, and seasoning modifications
These Donut Holes are a blank canvas for spices and coatings. Try these simple changes based on season or preference.
- Spice variations: Swap the cinnamon for pumpkin pie spice, cardamom, or a 50/50 mixture of cinnamon and nutmeg for a fall twist.
- Savory experiment: For a unique take, omit the sugar in the dough, fry as directed, and toss briefly in a light honey butter with a pinch of sea salt for a sweet-salty snack.
- Glazes and toppings: Instead of the cinnamon-sugar roll, dip warm Donut Holes in a quick glaze made from powdered sugar and milk, or drizzle melted chocolate. Add chopped nuts or sprinkles right after glazing.
Mastering Donut Holes: Advanced Tips and Variations
Pro cooking techniques for consistent results
Small details make a big difference when frying Donut Holes. Follow these tips for the best texture and even color.
- Keep butter very cold: Use frozen or very cold butter and grate it. This yields small butter pockets that create a tender interior when fried.
- Temperature control: Use a reliable thermometer and keep oil at 350°F. If the oil is too hot, the exterior will darken before the center cooks. If too cool, dough soaks up oil and becomes greasy.
- Fry in small batches: Cook 2 to 3 at a time for stable oil temperature. Allow oil to return to 350°F between batches.
Flavor variations to try
Change up the coating or add mix-ins to make each batch feel new.
- Brown butter sugar: Toss warm holes in a mixture of browned butter and brown sugar for a caramel-like finish.
- Maple glaze: Mix 1 cup powdered sugar with 1 to 2 tablespoons real maple syrup and a splash of milk to make a thin glaze for dipping.
- Filled centers: Pipe a small amount of jam or pastry cream into cooled holes with a piping tip for filled donut holes.
Presentation tips
Serve the Donut Holes on a shallow bowl lined with parchment, sprinkle extra cinnamon-sugar lightly on top, and add a dusting of powdered sugar for contrast. For parties, arrange them around a small bowl of chocolate or caramel for dipping.
Make-ahead options
To save time, prepare the dough ahead or fry early and reheat later.
- Prepare dough and refrigerate: The dough can be mixed and refrigerated up to 3 days. Shape balls just before frying for the best texture.
- Fry in advance: Fryed Donut Holes can be stored in a paper-towel-lined airtight container for up to 1 day. Reheat in a 350°F oven for a few minutes to refresh crispness.
- Freeze finished pieces: Cool completely, flash-freeze on a tray, then transfer to a sealed bag for up to 3 months. Reheat straight from frozen in a 350°F oven for 5 to 7 minutes.
- Note: For more easy dessert ideas and no-fuss sweets, try this easy dump cake dessert recipe for a larger crowd: peach cobbler dump cake.
How to Store Donut Holes: Best Practices
Proper storage keeps Donut Holes tasting fresh and prevents them from becoming soggy. Below are recommended refrigeration, freezing, reheating, and meal prep strategies.
Refrigeration
Store cooled Donut Holes in a paper-towel-lined airtight container at room temperature for up to 1 day. If you must refrigerate, use an airtight container and place a fresh paper towel inside to absorb moisture; refrigerate up to 2 days but expect a slight loss of crispness.
Freezing
Freeze cooled Donut Holes on a baking sheet until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. To reheat, place frozen donut holes in a 350°F oven for about 5 minutes until warm and slightly crisp. This restores texture better than microwaving.
Reheating
The best way to reheat is in a hot oven (350°F) for 4 to 6 minutes. For a quicker option, use an air fryer at 350°F for 3 to 5 minutes. Avoid microwaving for long periods because it makes them soggy.
Meal prep considerations
Make dough the night before to save time in the morning. If you plan to make them for a party, fry in advance and reheat in the oven just before serving, then toss with the cinnamon-sugar coating or glaze right before serving for the freshest taste.
Nutrition Facts
| Nutrient | Per Donut Hole |
|---|---|
| Calories | 162 |
| Carbohydrates | 26g |
| Protein | 3g |
| Fat | 6g (3g saturated) |
| Cholesterol | 14mg |
| Sodium | 244mg |
| Potassium | 143mg |
| Fiber | 1g |
| Sugar | 9g |
| Vitamin A | 173 IU |
| Calcium | 68mg |
| Iron | 1mg |
For context on how these treats compare to other fried donuts, you can read a detailed recipe and comparison at Fried Donut Holes No Yeast recipe and check calorie guides like this glazed donut calories resource.
FAQs: Frequently Asked Questions About Donut Holes
How many donut holes does this recipe make?
This donut holes recipe yields about 18 bite-sized pieces, depending on how large you roll the dough balls—aim for 1 to 1.5 inches in diameter for even frying. If you make them smaller, you could get up to 24; larger ones might yield 12 to 15. To ensure consistency, use a cookie scoop or tablespoon to portion the dough. After frying, they expand slightly, so start small to avoid overcrowding the pot. This amount serves 4 to 6 people as a snack or dessert. Double the recipe for a crowd, and freeze extras after cooling for up to 3 months—thaw and reheat in a 350°F oven for 5 minutes to restore crispness.
Can I make donut hole dough ahead of time?
Yes, prepare the donut hole dough up to 3 days in advance. After mixing and the first rise, punch it down, shape into a ball, and store in an airtight container or plastic wrap in the fridge. The cold slows fermentation, improving flavor. When ready to fry, let it sit at room temperature for 30 to 60 minutes to warm up, then portion and proceed with the second rise if needed—about 20 minutes in a warm spot. This method saves time for busy mornings. Avoid freezing raw dough, as it affects texture; freeze fried holes instead. Label the container with the date to track freshness.
Why do donut holes flip over while frying and how do I fix it?
Donut holes flip due to their round shape and rising air bubbles creating uneven buoyancy in hot oil—it’s common with small fried doughs. Don’t worry; they cook through quickly in 2 to 3 minutes total. Use a spider strainer or slotted spoon to gently nudge and flip them every 30 seconds, dunking lightly to submerge undercooked sides. Maintain oil at 350-375°F with a thermometer for stability. Fry in small batches (4-6 at a time) to avoid temperature drops that worsen flipping. Once golden, drain on paper towels. For less hassle, chill dough balls 15 minutes before frying to firm them up, reducing movement.
Can I make air fryer donut holes with this recipe?
Yes, this dough-based recipe adapts well to the air fryer since it’s not a thin batter. Skip deep frying: roll into 1-inch balls, let rise 20 minutes, then brush lightly with melted butter or oil. Air fry at 350°F for 6-8 minutes, shaking the basket halfway, until golden. No need to flip individually. Spray the basket with nonstick spray first. They won’t be as crispy as fried but taste great with less oil—perfect for healthier homemade donut holes. Toss in cinnamon sugar or glaze post-cooking. Test one first to adjust time based on your model; smaller holes cook faster. Yields the same 18 pieces.
Can I turn this donut holes recipe into full-sized donuts?
Absolutely, use the same dough for classic ring donuts. After the first rise, roll to 1/2-inch thickness on a floured surface. Cut with a 3-inch round cutter and a 1-inch cutter for the hole (reuse centers as extra holes). Let rise 20-30 minutes until puffy. Fry at 350-375°F, 1-2 minutes per side, until deep golden. Drain and coat in sugar or glaze. Expect 8-12 full donuts plus holes from scraps. The dough’s yeast and fat content works perfectly for both—chewy inside, crisp outside. Proof in a warm, draft-free spot for best rise. Store leftovers in an airtight container for 2 days or freeze unglazed for 1 month.
Donut Holes
🍩 Enjoy warm, freshly made donut holes in just 30 minutes without any yeast or rising time required
⏰ Perfect for satisfying your sweet tooth cravings with quick and easy homemade treats that taste better than store-bought
- Total Time: 30 minutes
- Yield: 18 donut holes
Ingredients
Instructions
1-First Step: Prep and mise en place Gather ingredients: vegetable or canola oil for frying, 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 5 tablespoons unsalted very cold butter, and 3/4 cup whole milk. For the coating, mix 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Place a heavy-bottomed saucepan on the stove and line a plate with paper towels for draining.
2-Second Step: Heat the oil Pour enough oil into the saucepan to reach 2-3 inches deep. Heat over medium until the oil reaches 350°F, checked with a candy or deep-fry thermometer. Keeping the oil at 350°F is important for even browning and a tender interior. If you prefer less oil, see the air fryer adaptation in the FAQ section below.
3-Third Step: Combine dry ingredients In a medium bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisking ensures the baking powder is evenly distributed so the Donut Holes rise uniformly.
4-Fourth Step: Work in the butter Grate 5 tablespoons of very cold unsalted butter into the dry mix using the small side of a grater. Stir until the butter is incorporated and visible as small bits in the flour. Using very cold or even briefly frozen butter gives the dough pockets of fat that create a light, tender texture in the finished Donut Holes.
5-Fifth Step: Add the milk and form dough Pour in 3/4 cup whole milk and stir until a soft dough forms and clings together. If the dough seems sticky, add a tablespoon or two of flour at a time until it is manageable. Transfer the dough to a lightly floured surface and knead gently just until smooth, about 6 to 8 turns. Over-kneading will make the dough dense.
6-Sixth Step: Shape the Donut Holes Divide and roll the dough into tight balls about 1.5 tablespoons each. A cookie scoop or tablespoon measure makes portioning even. Tightly rolled balls are less likely to unravel while frying. Aim for about 18 donut holes from this recipe.
7-Seventh Step: Prepare the coating Combine 1/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set nearby so you can roll the warm Donut Holes as soon as they come out of the oil.
8-Eighth Step: Fry carefully Fry 2 to 3 donut holes at a time for about 90 seconds total, turning halfway through so they brown evenly. Use a slotted spoon or spider to turn and remove them. They should be deep golden brown. Drain on paper towels and let cool just long enough to handle, about 30 to 60 seconds, then roll in the cinnamon-sugar mixture for an even coating.
9-Ninth Step: Maintain oil temperature and finish batches Allow the oil to return to 350°F between batches to keep fry times consistent and prevent greasy results. Frying only a few at a time helps the oil stay stable. Test the first batch for doneness and adjust frying time slightly based on your pan and oil volume.
10-Final Step: Serve and enjoy Serve warm for the best texture and flavor. These Donut Holes are ideal as a snack, dessert, or breakfast treat. Leftovers store well for a short time and the dough can be prepped ahead. See storage details in the dedicated section below.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Maintain oil at exactly 350°F with a thermometer to ensure perfectly cooked donut holes every time
🧊 Use very cold butter, ideally frozen and grated, for the best texture and flaky interior
⚂ Fry only 2-3 donut holes at a time to keep the oil temperature stable and prevent soggy results
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut hole
- Calories: 162 kcal
- Sugar: 9 g
- Sodium: 244 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 14 mg
