Homemade Donut Holes
User Reviews
4.7
Homemade Donut Holes
Description
Homemade Donut Holes combine basic baking ingredients into a batter that fries into tender, golden spheres of dough. The recipe uses a mixture of flour, sugar, baking powder, salt, and nutmeg for flavor, combined with wet ingredients like milk, egg, vanilla, and melted butter. The batter is scooped carefully into hot canola or vegetable oil heated to 350°F and fried until cooked through and golden brown. The frying ensures a slightly crisp outer layer while maintaining a soft interior.
The recipe allows adjusting the size of the donut holes by changing the scooping amount, influencing the total yield. These donut holes can be served with accompaniments like melted chocolate sauce or warmed fruit jams, adding sweet, rich, or fruity notes as preferred.
For frying, a heavy-bottomed pot such as a Dutch oven is recommended to maintain steady oil temperature. Care should be taken to add batter gently into the hot oil to avoid splashing and burns. The recipe suggests lining a plate with paper towels and a wire rack to drain the donut holes after frying, keeping them crisp and avoiding sogginess.
Ingredients
- 2 cups all-purpose flour , (I always use unbleached)
- 1/4 cup granulated sugar , use less for a less-sweet donut hole
- 1 1/2 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg , optional
- 1 large egg
- 1 cup milk , I use whole
- 1/2 - 1 tsp vanilla extract
- 1/4 cup butter melted
- canola oil for frying; or peanut oil or vegetable oil
Instructions
- Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
- Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
- While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
- Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing! Hot oil is no joke and it hurts like crazy if you get burnt!
- Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.
FOR SUGARED DONUT HOLES:
- Add about a cup of granulated sugar to a shallow bowl. When you take the fried donut holes out of the oil, add them to the sugar bowl and toss to coat them in sugar. Transfer to cooling rack to cool down.
FOR GANACHE-DIPPED DONUT HOLES:
- Let donut holes cool on wire rack for a minute or so, then dip into ganache sauce. Return to cooling rack to finish cooling. Alternatively, dip a fork in the ganache sauce and wave it back and forth over donut holes to drizzle them with the sauce.
FOR RASPBERRY-FILLED DONUT HOLES:
- Let donut holes cool completely. Prepare a piping bag fitted with a round piping tip (alternatively, snip off just the tip of a corner of a ziploc bag and add piping tip to bag so it comes partially through the hole). Use the empty bag with the tip to poke a hole in the donut hole, being careful not to poke all the way through the other side. Fill bag with cooled or slightly warm raspberry sauce, and pipe into hole. Garnish with a little orange zest if you'd like.
Notes
- This recipe yields about 24 larger donut holes; using smaller scoops will increase the quantity.
- Chocolate sauce is made by melting semi-sweet chocolate with hot heavy cream until smooth and glossy.
- Fruit jam can be loosened with heat and enhanced with vanilla and orange zest to serve as a dipping sauce.
- Use a heavy-bottomed pan to maintain consistent oil temperature during frying for even cooking.
- Drop batter gently into hot oil just above the surface to minimize splashing and risk of burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 220mg | 9% |
| Potassium | 309mg | 7% |
| Sugar | 7g | 14% |
| Vitamin A | 260IU | 5% |
| Calcium | 142mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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