Ingredients

1 1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 to 1/2 teaspoon cinnamon and/or nutmeg (optional)

1 tablespoon baking powder

1/2 cup whole milk

1 large egg

1/3 cup granulated sugar

2 tablespoons melted butter

Vegetable oil (for frying)

2 cups powdered sugar

1/3 cup half and half (or whole milk)

1 teaspoon vanilla extract

Cinnamon sugar (optional)

Chocolate glaze (optional, 1 batch)

Fruit jelly or jam (optional)

Additional powdered sugar (about 1.5 cups, optional)

Instructions

Step 1: Whisk together the flour, salt, and optional cinnamon or nutmeg with the baking powder in a medium bowl. Set aside.

Step 2: Pour vegetable oil into a large, deep skillet about 2 to 3 inches deep. Heat the oil to 360°F–375°F. Use a clip-on thermometer for accuracy or test by dropping a bit of water in; if it sizzles, the oil is ready.

Step 3: In a large bowl, whisk the milk, egg, sugar, and melted butter together. Add the dry ingredients to the wet and stir just until combined; avoid over-mixing.

Step 4: The batter will be sticky. Use a small cookie scoop sprayed with non-stick spray or two spoons to scoop about 2 teaspoons of dough for each donut hole.

Step 5: Carefully drop the dough into hot oil, frying 5 to 7 donut holes at a time. Cook for 1 to 2 minutes per side, flipping as they cook. Don’t overcrowd to ensure even cooking.

Step 6: After frying, transfer donut holes to a paper towel-lined plate to drain and cool slightly for 1 to 2 minutes.

Step 7: For a traditional glaze, whisk powdered sugar, half and half, and vanilla extract until smooth. Dunk warm donut holes in the glaze and place on a wire rack to let excess drip off. Enjoy immediately.

Step 8: For cinnamon sugar coating, toss hot donut holes in cinnamon sugar right after frying.

Step 9: To coat with powdered sugar, wait for donut holes to fully cool, then toss in powdered sugar using a bowl or a paper bag for easier coating.

Step 10: To fill donut holes, cool slightly until safe to handle. Fill a piping bag with jam or jelly, insert the tip into the center of each donut hole, and gently squeeze in the filling. Optionally, coat with cinnamon sugar before filling and then add glaze or toppings as desired.

Tips & Variations

Use a clip-on thermometer to maintain the oil temperature steady for perfectly cooked donut holes.

For extra flavor, try adding citrus zest or vanilla extract directly to the batter.

Switch up the coating by rolling donut holes in chopped nuts or shredded coconut after glazing.

Try different fillings like chocolate ganache or cream cheese frosting for variety.

Storage

Store donut holes in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncoated donut holes in a single layer, then transfer to a freezer bag for up to 1 month. Reheat gently in the oven or toaster oven to regain crispness. Avoid storing glazed or powdered donut holes in the fridge as they may become soggy.

FAQs

Can I bake these donut holes instead of frying?

This recipe is designed for frying to achieve the classic crispy exterior and tender interior. Baking will yield a different texture and won’t brown the same way, but you can try baking at 350°F for about 10–12 minutes until golden.

What if I don’t have a thermometer for the oil?

You can test the oil temperature by dropping a small piece of batter or a drop of water into the oil. It should sizzle and float immediately. Keep the heat medium to prevent overheating and adjust as needed during frying.