Foolproof Donut Holes Recipe: Easy No-Yeast Treats

I still remember my first attempt at making donut holes – flour everywhere, oil spattering, and a moment of pure panic when I realized I had no idea what I was doing! That’s why I created this foolproof donut holes recipe that doesn’t need yeast or special skills. In just 30 minutes, you’ll have warm, bite-sized treats that taste like they came from a bakery. These little golden puffs of joy have become my go-to when I need a quick sweet treat that makes everyone smile.

Why You’ll Love This Foolproof Donut Holes Recipe

This donut holes recipe stands out from the rest for so many reasons:

• No Yeast Required – Skip the lengthy rising time and get straight to the good part
• Ready in 30 Minutes – From ingredients to plate in half an hour
• Beginner-Friendly – Perfect for first-time fryers with simple, clear steps
• Customizable – Start with the basic recipe, then dress them up with your favorite toppings

Essential Equipment for Perfect Donut Holes

Having the right tools makes frying donut holes much easier and safer:

• Deep-fry thermometer – Ensures your oil stays at the perfect 350°F for golden, evenly cooked donut holes
• Small ice cream scoop – Creates uniformly sized donut holes for even cooking
• Heavy-bottomed pot – Distributes heat evenly and prevents hot spots that could burn your treats
• Slotted spoon or spider – Safely removes donut holes from hot oil without splashing
• Paper towel-lined baking sheet – Absorbs excess oil for perfectly crisp exteriors
• Cooling rack – Allows glaze to drip off for the perfect coating

Frying Safety for Beginners

Deep frying doesn’t have to be intimidating if you follow these safety tips:

1. Set up your station properly – Place your pot on a back burner away from children and pets. Have all equipment and ingredients ready before heating the oil.
2. Never fill your pot more than halfway – Oil expands when heated and bubbles when food is added. Leave at least 2 inches between the oil and the top of the pot.
3. Control your heat – Use medium heat and be patient as the oil comes to temperature. Rushing with high heat can cause dangerous flare-ups.
4. Keep water away – Water and hot oil don’t mix. Dry all utensils completely before they touch the oil.
5. Have a lid nearby – In case of fire, a pot lid can safely smother flames. Never use water on an oil fire!
6. Keep a watchful eye – Never leave hot oil unattended, even for a minute.
7. Cool before disposing – Let used oil cool completely before filtering and storing or discarding.

Ingredients

For the Donut Holes:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup (1/2 stick) unsalted butter, melted
• 5 cups vegetable oil, for frying

For the Glaze:

• 1 1/2 cups confectioners’ sugar
• 3 1/2 tablespoons whole milk
• 2 teaspoons vanilla extract

Instructions

1. Prepare 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 donut holes.
2. Heat the oil. 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.
3. Mix wet ingredients. In a small bowl, whisk together the milk and the egg.
4. Combine dry ingredients. 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.
5. Fry the donut holes. 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. 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.
6. Glaze and serve. 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.

Aisha’s Tips:

• The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch donut hole. If you prefer smaller donut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger donut holes or 4 dozen of the smaller variety.
• The roundness of the donut 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 donut holes will not be as uniformly round in shape.

Beyond the Glaze: Creative Donut Hole Topping & Flavor Ideas

While the vanilla glaze in this recipe is delicious, don’t be afraid to experiment with different flavors and textures:

Alternative Cooking Methods: Baked & Air Fryer Donut Holes

If you prefer not to deep-fry, these alternative methods work beautifully:

Baked Donut Holes

1. Preheat your oven to 375°F and lightly grease a mini muffin tin.
2. Follow the recipe to make the batter, but add an additional 2 tablespoons of melted butter to compensate for the lack of oil.
3. Spoon the batter into the mini muffin cups, filling each about 2/3 full.
4. Bake for 10-12 minutes until golden brown and a toothpick inserted comes out clean.
5. While still warm, brush lightly with melted butter before dipping in glaze or rolling in toppings.

Air Fryer Donut Holes

1. Preheat your air fryer to 350°F.
2. Follow the recipe as written to make the batter.
3. Lightly spray the air fryer basket with cooking spray.
4. Using your ice cream scoop, place small scoops of dough into the air fryer basket, leaving space between each (work in batches).
5. Lightly spray the tops of the dough with cooking spray.
6. Cook for 4-5 minutes until golden brown and cooked through.
7. While still warm, dip in glaze or roll in your preferred topping.

Ingredient Substitutions for Your Donut Holes Recipe

Need to accommodate dietary restrictions or missing an ingredient? Try these tested substitutions:

Troubleshooting Common Donut Hole Problems

Even experienced bakers encounter issues. Here’s how to solve the most common donut hole challenges:

• Dough is too sticky to handle:
  If your dough is sticking to everything, refrigerate it for 15-20 minutes to firm it up. You can also lightly oil your ice cream scoop for easier release.

• Donut holes are greasy:
  This happens when your oil temperature is too low. Make sure your oil stays at 350°F. If it drops when you add the dough, wait for it to return to temperature before adding more.

• Raw centers:
  Your donut holes might be too large or your oil might be too hot. Try making smaller scoops and check that your oil stays around 350°F, not higher.

• Donut holes falling apart in the oil:
  Your batter might be too wet. Add 1-2 tablespoons of flour to help it hold together better.

• Oil temperature fluctuating too much:
  Don’t crowd the pot – fry in smaller batches to maintain temperature. Also, use a heavy pot that retains heat well and give your oil time to recover between batches.

• Misshapen donut holes:
  Practice makes perfect with your scooping technique. Make sure your batter is well-mixed and consider chilling it briefly if it’s too loose.

Storage Tips & Making Ahead

Storing Cooked Donut Holes:

• Room temperature: Best eaten same day but can be stored in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days. Microwave for 10 seconds to refresh before eating.
• Freezer: Place completely cooled donut holes on a baking sheet, freeze until solid, then transfer to a freezer bag. Store for up to 3 months. Thaw at room temperature and warm slightly before serving.

Make-Ahead Options:

• Prepared batter: Can be refrigerated for up to 24 hours. Let it come to room temperature for about 15 minutes before frying.
• Pre-measuring ingredients: Combine dry ingredients in advance and store in an airtight container until ready to use.
• Glazes and toppings: Most can be prepared 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.

What to Serve with Homemade Donut Holes

Turn your donut holes into part of a special breakfast or dessert spread:

• Coffee pairings: Serve alongside a rich cold brew, cinnamon latte, or hot chocolate for dipping
• Breakfast board: Create a beautiful spread with fresh fruit, yogurt, and these donut holes for a weekend breakfast board
• Dessert platter: Pair with ice cream and various dipping sauces like caramel, chocolate, and fruit purees
• Drink station: Set up a milk bar with different flavors (strawberry, chocolate, vanilla) for dunking
• Brunch favorites: They complement savory dishes like egg casserole or breakfast tacos for a sweet-savory balance

Frequently Asked Questions About This Donut Holes Recipe

• Can I double this donut holes recipe?
  Yes! This recipe doubles easily. Just make sure your pot is large enough to maintain safe oil levels and fry in multiple batches to avoid overcrowding.

• What’s the difference between cake donut holes and yeast donut holes?
  This recipe creates cake donut holes, which use baking powder for leavening and have a more dense, tender crumb. Yeast donut holes require rising time and have a lighter, airier texture.

• Can I make the batter the night before?
  Yes, you can refrigerate the batter overnight in an airtight container. Let it sit at room temperature for about 15 minutes before frying.

• Why didn’t my donut holes puff up?
  Check that your baking powder is fresh (not expired) and that your oil was at the correct temperature (350°F). Oil that’s too cool won’t create the immediate reaction needed for proper puffing.

• How do I know when the donut holes are done inside?
  They should be golden brown on the outside and feel light for their size. If you’re unsure, cut one open – it should be fluffy and cooked through with no wet batter.

• Can I use a deep fryer instead of a pot?
  Absolutely! Follow your deep fryer’s instructions and maintain the same 350°F temperature.

The Simple Joy of Homemade Donut Holes

Making these donut holes has become one of my favorite ways to bring a little sweetness into everyday life. There’s something magical about transforming simple ingredients into these golden, bite-sized treats that make everyone smile.

Whether you stick with the classic vanilla glaze or get creative with your toppings, the beauty of this recipe is how adaptable it is to your taste and comfort level. Even if you’ve never fried anything before, I promise these are totally doable!

I’d love to hear how your donut holes turn out! Drop a comment below with your favorite topping combination or tag me on social media with #AishaDonutHoles. Happy cooking, friends!

★ Did you make this recipe? Don’t forget to give it a star rating below!

Donut Holes Recipe

A delightful recipe for homemade donut holes, featuring a simple dough, deep-fried to golden perfection, and finished with a sweet vanilla glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 doughnut holes

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

Glaze

• 1 1/2 cups confectioners' sugar
• 3 1/2 tablespoons whole milk (for glaze)
• 2 teaspoons vanilla extract (for glaze)

Doughnut Holes

• 5 cups vegetable oil for frying
• 1 cup milk (for dough)
• 1 large egg
• 2 cups all-purpose flour
• 2 Tablespoons sugar (for dough)
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted

Equipment

• Medium bowl
• Large, heavy-bottomed pot
• Deep-fry thermometer
• Baking sheet
• Paper towels
• Small bowl
• Slotted spoon
• Cooling rack
• Small ice cream scoop
• Whisk

Method

 

Make the Glaze

1. Sift confectioners' sugar into a medium bowl, then slowly stir in milk and vanilla extract until smooth, adding more milk if a thinner glaze is desired. Cover the glaze with plastic wrap and set it aside.
2. Add vegetable oil to a large, heavy-bottomed pot, attach a deep-fry thermometer, and heat the oil over medium heat to 350ºF, then line a baking sheet with paper towels.

Prepare the Dough

1. In a small bowl, whisk together the milk and the egg.
2. In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt; then stir the milk-egg mixture into the dry ingredients, followed by the melted butter, mixing until a soft dough forms.

Fry and Glaze

1. Once the oil reaches 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, being careful not to overcrowd the pan, and fry them, flipping, for about 2 minutes until golden brown; transfer the doughnut holes to the paper towel-lined baking sheet using a slotted spoon.
2. Allow the doughnut holes to cool slightly, then dip them one by one into the glaze and transfer them to a cooling rack set atop a baking sheet to allow excess glaze to drip off; serve immediately.

Notes

Adjust glaze thickness by adding more milk if needed. Ensure proper oil level (at least 2 inches deep with 2 inches clearance from pot top) and do not overcrowd the pot when frying. Dough expands significantly; 1 tablespoon of batter yields a 2-inch doughnut hole. For uniform roundness, a small ice cream scoop is recommended, though spoons can be used.