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Easy Donut Holes Recipe Everyone Will Love

Easy Donut Holes Recipe Everyone Will Love

These fried cake-style donut holes are soft in the middle, golden on the outside, and finished with a classic cinnamon-sugar coating. The simple batter fries in small batches for a warm homemade treat in about 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Donut Hole Batter
  • 1 3/4 cups (220 g) All-purpose flour
  • 1/3 cup (65-70 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/4-1/2 teaspoon Ground nutmeg, optional
  • 1 Large egg
  • 1/2 cup (120 ml) Whole milk
  • 2 tablespoons Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
For Frying
  • 4-6 cups, or enough for 2-3 inches in the pot Vegetable, canola, or peanut oil
Cinnamon-Sugar Coating
  • 1/2 cup Granulated sugar
  • 1-2 teaspoons Ground cinnamon

Method
 

Step-by-Step
  1. Whisk the flour, granulated sugar, baking powder, salt, and optional nutmeg in a medium bowl. In a second bowl, whisk together the egg, whole milk, melted butter, and vanilla.
  2. Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick and slightly sticky, with a few small lumps remaining; do not overmix.
  3. Let the batter stand for about 5 minutes while the oil heats. Combine the cinnamon and sugar in a shallow bowl so the coating is ready as soon as the donut holes are fried.
  4. Pour enough oil into a heavy saucepan or deep fryer to create a 2–3-inch depth, usually 4–6 cups, and heat it to 350°F (175°C). Use a thermometer to keep the temperature steady.
  5. Drop rounded teaspoons or small tablespoon portions of batter into the hot oil, working in batches so the pan is not crowded. Fry for approximately 2–3 minutes, turning several times, until puffed and evenly golden brown.
  6. Transfer the cooked donut holes to a paper-towel-lined rack or tray. While they are still warm, toss them in the cinnamon-sugar mixture and serve.

Notes

Keep the oil close to 350°F. Oil that is too cool can make the donut holes greasy, while oil that is too hot can brown the outside before the centers cook. Use a small cookie scoop or two lightly oiled teaspoons for evenly sized pieces, fry in batches, and let the oil return to temperature between batches.