Donut Holes (Fried, No Yeast)
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4.7
427 reviews
Excellent
Donut Holes (Fried, No Yeast)
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Donut Holes (Fried, No Yeast) are small fried dough balls made from a batter of all-purpose flour, sugar, baking powder, salt, and very cold butter mixed with milk. After frying in hot oil, the donut holes are rolled in a cinnamon sugar mixture for a sweet finish. The texture is tender yet slightly crisp on the outside, with a soft interior. These donut holes are enjoyable warm and can be a treat for breakfast or snack time.
Description
Donut Holes (Fried, No Yeast) create a soft and flavorful bite-sized pastry using no yeast but baking powder for leavening. The cold butter grated into the dry ingredients contributes to a tender crumb with some richness. Once fried at a carefully maintained 350°F oil temperature, the donut holes develop a golden crust with a fluffy, moist center. Rolling them in cinnamon sugar adds a classic sweet spice coating that complements the simple dough.
The frying process requires attention to oil temperature and timing to ensure the donut holes cook evenly without being greasy or undercooked. They are best enjoyed fresh and warm, making them ideal for impromptu gatherings or a quick homemade treat.
Storing leftover donut holes in a paper towel-lined airtight container helps maintain some freshness, but they are best consumed within one day as texture diminishes over time.
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Ingredients
- vegetable oil for frying, or canola oil
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons butter very cold, I like to place mine in the freezer 15 minutes before beginning, unsalted
- ¾ cups milk whole
For rolling
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts. Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.
- Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.
- Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.
- Add milk and gently stir until all ingredients are combined and the dough clings together.
- Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I've found on hot days or if my butter isn't cold enough the dough can be quite sticky)
- Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.
- Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).
- Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.
- Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
Equipments used:
Notes
- Fry one donut hole first to check doneness and adjust cooking time as needed.
- Maintain consistent oil temperature at 350°F for even cooking and a golden exterior.
- Enjoy donut holes warm; they do not keep well beyond one day but can be stored in a paper towel-lined airtight container.
Nutrition Information
Show Details
Serving
1donut
Calories
162kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
244mg
(10%)
Potassium
143mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
173IU
(3%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18donut holes
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 162kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 244mg | 10% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 173IU | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
427 reviews
Excellent
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