Perfect Doughnut Holes
These Munchkin-inspired donuts are way easier to make than traditional donuts.
Serves6 to 8
Makes20 to 28
Prep5 minutes
Cook21 minutes to 30 minutes
Snackable, bite-sized, and nearly impossible to stop at one, these doughnut holes are absolutely irresistible. These Munchkin-inspired doughnuts are way easier to make than traditional yeasted doughnuts. There’s no rolling and cutting out rounds — instead just drop batter by the spoonful right into hot oil. The result: round, fluffy doughnut holes that are ready in less than an hour. If you love cake doughnuts, it doesn’t get any easier than these.
What Are Doughnut Holes?
Doughnut holes are small, bite-sized doughnuts that were traditionally cut out from the center ring of a doughnut. However, in this recipe we spoon the batter right into the hot oil using a cookie scoop to obtain a nice round shape without a lot of fuss.
Best Tips and Tricks for Making Doughnut Holes
- Use a cookie scoop (or two spoons) to form the balls: For the best shape, form the doughnuts with a small cookie scoop with a release lever. Level the batter with a knife or against the side of the bowl and release directly into the hot oil. Don’t stress out if you don’t have one — shape doesn’t affect flavor, after all. You can use two spoons instead to drop the batter in. It might not be as round, but they’re going to be irresistible either way.
- Keep the oil temperature around 350°F: While oil temperatures can vary up to 25°F in either direction, the optimal temperature for the perfectly golden and cooked doughnut hole is 350°F. While frying, turn the heat up or down to keep it in this range.
- Stir a few times while frying: Using a kitchen spider or slotted spoon, stir the doughnuts occasionally while they fry to ensure that both the top and bottom sides are golden and evenly cooked.
- Cool slightly before tossing in sugar or glazing: Hot out of the oil, the doughnuts will clump and melt the sugar (or glaze). It’s best to cool them on a wire rack or paper towel-lined baking sheet for about a minute before tossing with sugar (or longer if you’re glazing).
Can I Bake Doughnut Holes Instead of Frying?
No, this batter needs to be fried. Plus frying adds that iconic flavor and round shape. If you want to bake doughnuts, opt for these apple cider doughnuts instead.
Donut Holes Recipe
These Munchkin-inspired donuts are way easier to make than traditional donuts.
Prep time 5 minutes
Cook time 21 minutes to 30 minutes
Makes 20 to 28
Serves 6 to 8
Nutritional Info
Ingredients
- 2 cups
all-purpose flour
- 1/4 cup
granulated sugar
- 2 teaspoons
baking powder
- 3/4 teaspoon
kosher salt
- 1/2 teaspoon
baking soda
Pinch ground nutmeg
- 4 tablespoons
unsalted butter
- 1
large egg
- 1 teaspoon
vanilla extract
- 1 cup
buttermilk
- 6 cups
canola oil, or other high smoke point neutral oil, for deep frying
- 1/2 cup
granulated sugar or cinnamon sugar, for tossing
Instructions
Place 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, 1/2 teaspoon baking soda, and a pinch of ground nutmeg in a large bowl. Whisk to combine.
Cut 4 tablespoons unsalted butter into cubes and place in a small, microwave-safe bowl. Microwave until just melted, stirring halfway through, about 30 seconds total.
Place 1 large egg and 1 teaspoon vanilla extract in a medium bowl and whisk to combine. Add 1 cup buttermilk and whisk until combined. Add the butter and whisk to combine.
Heat 6 cups canola oil in a large pot or Dutch oven over medium-high heat until 350°F. Meanwhile, fit a wire rack over a rimmed baking sheet, or cover the baking sheet with paper towels. Place the remaining 1/2 cup granulated sugar or cinnamon sugar in a large bowl.
Working in 2 to 3 batches of about 10 each, carefully use a small rounded 2-tablespoon cookie scoop or add a heaping tablespoon of batter to the hot oil. Cook, stirring with a spider or slotted spoon a few times, until golden-brown and crisp, 3 to 5 minutes.
Using the spider or slotted spoon, transfer the donuts to the prepared baking sheet. Let cool slightly, about 1 minutes. Transfer to the bowl of sugar or cinnamon sugar and toss until coated, then return the donuts to the baking sheet. Serve warm or at room temperature.
Recipe Notes
Storage: Donut holes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day.