Easy Donut Holes are the ultimate sweet treat. They’re bite-sized and perfectly fluffy, doing away with the fryer mess and long preparation time of traditional donuts. Instead, these delightful morsels come together quickly, transforming basic pantry ingredients into something truly special. When you bite into one, you’ll discover a warm, soft center coated in cinnamon sugar or glaze, bringing the comfort of homemade goodness straight to your kitchen. No more store-bought versions that leave you wanting; these little gems satisfy every craving with ease.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Donut Holes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Donut Holes

I still remember the first time I made Easy Donut Holes. It was a chilly Saturday morning, and the aroma of fresh fried dough wafted through the house, turning breakfast into a cheerful event. Today, I want to share this simple recipe that promises a warm smile with every indulgent bite. So, roll up those sleeves, gather your ingredients, and let’s make a batch that’s sure to impress!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in no time! With just a few steps, you can have fresh donut holes ready in about 30 minutes.
Irresistible Flavor: The combination of rich cream and sugar creates a delightful taste with a texture that’s just so soft and airy.
Eye-Catching Appeal: Serve these cuties at any gathering, and watch them disappear in an instant; they’re simply adorable!
Flexible Serving: Perfect for breakfast, as a snack, or even dessert – they fit any occasion!
Diet-Friendly Options: Easily adapt this recipe to be gluten-free or dairy-free with the right substitutions!

Ingredients You’ll Need

5 cups vegetable oil: You’ll need this for frying. Canola oil is a good alternative if you prefer.
2 cups + 2 tablespoons (298g) all-purpose flour: This forms the base for your donut dough. Ensure it’s spooned and leveled for accuracy.
2 ½ teaspoons (11g) baking powder: This is your leavening agent, giving the donut holes their fluffiness.
¼ cup (50g) granulated sugar: Adds sweetness to the dough and balances the flavors.
½ teaspoon salt: Just a pinch enhances the flavors and brings everything together.
1 cup (237ml) heavy whipping cream: This rich cream gives the dough its delightful moisture and a touch of decadence.
½ cup (119ml) whole milk: Combines with the cream for a soft and tender crumb.
Toppings: Consider a mix of cinnamon and sugar for rolling, or a simple glaze made from powdered sugar and milk.

How to Make Easy Donut Holes

Mix the Dry Ingredients: In a large bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, 2 ½ teaspoons baking powder, ¼ cup granulated sugar, and ½ teaspoon salt until well combined.
Combine Wet Ingredients: Pour in 1 cup heavy whipping cream and ½ cup whole milk. Stir with a wooden spoon or spatula until the dough is thick and gooey; it should hold together but be quite moist.
Scoop the Dough: Use a cookie scoop to portion out 1 tablespoon balls of dough. You can either drop these directly into the hot oil or rest them on a parchment-lined baking sheet while the oil heats up.
Heat the Oil: In a 3-quart saucepan, heat the oil to 350°F. A thermometer is key here; make sure it’s accurate. Set up a cookie sheet lined with paper towels nearby in preparation for the fried donut holes.
Fry the Donut Holes: Gently place 3-4 dough balls into the hot oil, being sure not to overcrowd the pan. This keeps the temperature steady. Fry for about 3-5 minutes, flipping them halfway through, until they’re a lovely dark golden brown.
Drain and Cool: Use a slotted spoon to transfer the donut holes to the paper towel-lined sheet. Let them cool for a few moments before tossing them in cinnamon sugar or glazing them.

Storing & Reheating

Once cooled, store your Easy Donut Holes at room temperature in an airtight container for up to two days. If you want to keep them longer, wrap them tightly in plastic wrap or store them in a freezer-safe bag for up to three months. For reheating, simply pop them in the oven at 350°F for a few minutes until warmed through. Keep in mind that their texture may soften slightly after freezing, but a quick reheat works wonders!

Chef’s Helpful Tips

Avoid Overcrowding: Fry in small batches to maintain the oil temperature and ensure even cooking.
Watch the Temperature: If the oil gets too hot, the outside can burn while the inside remains undercooked.
Cooling Time: Give your donuts a minute or two to rest on paper towels; this helps absorb excess oil.
Flavor Variations: Consider adding vanilla extract or a dash of nutmeg to the dough for some extra flavor.
Consistency is Key: If the dough feels too wet, gradually add a bit more flour until it holds together better.

These Easy Donut Holes are truly a crowd-pleaser and a wonderful treat for any occasion. Don’t hesitate to play around with toppings or glazes based on what your family loves. The recipe is flexible, and that’s what makes baking such a joyous adventure!

Recipe FAQs

Can I make these donut holes ahead of time?

Absolutely! You can prep the dough ahead of time and store it in the refrigerator for up to 24 hours. Just remember to bring it back to room temperature before frying.

What can I use instead of vegetable oil for frying?

Canola oil is a great substitute, and you could even use peanut oil if you’re looking for something with a higher smoke point.

How do I know when the oil is ready for frying?

Using a thermometer is the best way to measure oil temperature. You can also drop a small piece of dough into the oil; if it bubbles and rises to the surface, the oil is ready.

Can I bake these instead of frying?

While the texture will be different, you can bake these donut holes at 350°F for about 10-15 minutes, depending on their size. Just keep an eye on them until they are lightly golden!

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Easy Donut Holes

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Author: Peter
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 36 donut holes 1x
Category: Desserts & Appetizers
Method: Frying
Cuisine: American

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Description

Experience the delightful taste of Easy Donut Holes, featuring a gooey dough made of flour, baking powder, and rich cream. These perfectly fried treats are quick to make and are topped with a sweet glaze or cinnamon sugar, making them a perfect snack for any gathering or just a cozy afternoon treat at home.

Ingredients

Scale

5 cups vegetable oil
2 cups + 2 tablespoons (298g) all-purpose flour
2 ½ teaspoons (11g) baking powder
¼ cup (50g) granulated sugar
½ teaspoon salt
1 cup (237ml) heavy whipping cream
½ cup (119ml) whole milk
Toppings – see notes.

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Instructions

In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add heavy whipping cream and milk to the dry ingredients; stir with a spatula until the dough is cohesive and gooey.
Using a cookie scoop, form 1 tablespoon balls of dough and place them on a parchment-lined baking sheet or directly into hot oil.
Heat vegetable oil in a 3-quart saucepan to 350°F, using a thermometer to monitor the temperature.
Fry 3-4 donut holes at a time, ensuring not to overcrowd them, for about 3-5 minutes until golden brown, flipping halfway through.
Remove the fried donut holes with a slotted spoon and place them on a paper towel-lined sheet to drain. Let cool slightly before adding toppings.

Notes

Ensure the oil temperature stays at 350°F for even frying.
Let the donut holes cool a bit before rolling them in the sugar topping to avoid melting.
Experiment with different toppings like glaze or powdered sugar.