Doughnut holes are the irresistible, poppable centers of classic doughnuts—small, round, and perfect for sharing (or not). This recipe gives you two ways to make them: a lighter baked version and a classic fried version, both coated in cinnamon sugar or glaze. They come together quickly with pantry staples, and the results are tender, fluffy, and dangerously easy to eat by the handful.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, but classic)
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (if making fried version)
- For cinnamon sugar coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
- For glaze: 1 cup (120 g) powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using).
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; the dough should be soft and slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently knead 2-3 times until it comes together. Pat the dough into a 1/2-inch (1.25 cm) thick round.
- Using a small round cutter (about 1 inch / 2.5 cm) or a knife, cut out doughnut holes. Gather scraps, re-roll, and cut again.
- For baked version: Preheat oven to 375°F (190°C). Place the dough balls on a parchment-lined baking sheet, about 1 inch apart. Bake for 8-10 minutes until golden and a toothpick inserted comes out clean. Let cool slightly.
- For fried version: In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Carefully drop a few dough balls into the oil, making sure not to overcrowd. Fry for 1-2 minutes per side, turning occasionally, until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- While still warm, toss the doughnut holes in cinnamon sugar or dip them in glaze (if using). Serve immediately.
Tips
- Don’t overmix the dough: Overworking develops gluten, making the doughnuts tough. Mix until the flour is just incorporated.
- Oil temperature is key: If the oil is too hot, the outside burns before the inside cooks; too cool, and they absorb oil and become greasy. Use a thermometer and maintain 350°F (175°C).
- Substitutions: For a dairy-free version, use almond milk and coconut oil (melted) instead of butter. For gluten-free, swap the flour with a 1:1 gluten-free baking blend, but expect a slightly denser texture.
- Make ahead: You can prepare the dough and cut the holes, then refrigerate them on a baking sheet for up to 2 hours before frying or baking.
Serving Suggestions
Serve doughnut holes warm with a cup of coffee or hot cocoa. They’re perfect for brunch, party platters, or as a fun weekend treat. You can also serve them with a side of chocolate sauce, caramel, or fruit jam for dipping.
Variations
- Chocolate glazed: Add 2 tablespoons cocoa powder to the glaze and a pinch of instant espresso for depth.
- Lemon poppy seed: Add 1 tablespoon poppy seeds and 1 tablespoon lemon zest to the dough. Glaze with a simple lemon glaze (powdered sugar + lemon juice).
- Jelly-filled: After frying, use a piping bag with a small tip to inject a little jam into the center of each hole.
Storage and Reheating
Store leftover doughnut holes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, place in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds. Fried doughnuts are best reheated in the oven to restore crispness.
Frequently Asked Questions
Can I make these without a special cutter? Yes, use a small shot glass or the rim of a piping tip. Alternatively, roll the dough into small balls by hand, though they may be slightly less uniform.
Why are my baked doughnut holes dry? Overbaking is the most common culprit. Start checking at 8 minutes and remove them as soon as a toothpick comes out clean. Also, ensure you measure flour correctly—spoon it into the cup and level off, rather than scooping.
Can I use self-rising flour? Yes, but omit the baking powder and salt from the recipe. Self-rising flour already contains leavening and salt.
How do I know the oil is at the right temperature without a thermometer? Drop a small cube of bread into the oil. If it browns in about 60 seconds, the oil is around 350°F (175°C). If it browns faster, the oil is too hot.
Can I make the dough ahead and refrigerate overnight? Yes, you can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and cooking.
Are these safe for people with nut allergies? Yes, this recipe is nut-free. Just ensure your baking powder and other ingredients are certified nut-free if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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