Homemade Glazed Doughnut Holes Recipe

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
4 cups vegetable oil, for frying
1 cup powdered sugar, for coating

Steps and instructions

In a large bowl, combine the flour, granulated sugar, baking powder, nutmeg, and salt.
In another bowl, whisk together the buttermilk, eggs, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
On a floured surface, roll out the dough to about 1-inch thickness.
Using a small round cookie cutter or a melon baller, cut out small circles from the dough.
Heat the vegetable oil in a deep fryer or large pot to 375 degrees F.
Fry the doughnut holes in batches, not overcrowding the pot, until they are golden brown on all sides, about 2-3 minutes.
Remove doughnut holes with a slotted spoon and drain on paper towels.
While still warm, roll the doughnut holes in powdered sugar until they are fully coated.
Allow to cool slightly before serving.

Tools for making

Large bowl - for mixing the dry ingredients
Another bowl - for whisking the wet ingredients
Rolling pin - for rolling out the dough
Small round cookie cutter or melon baller - for cutting out the doughnut holes
Deep fryer or large pot - for frying the doughnut holes
Slotted spoon - for removing the doughnut holes from the oil
Paper towels - for draining the fried doughnut holes

Recipe variations

Chocolate Glaze: Dip the doughnut holes in melted chocolate for a rich and indulgent twist.
Cinnamon Sugar Coating: Instead of powdered sugar, roll the doughnut holes in a mixture of cinnamon and granulated sugar.
Filled Doughnut Holes: Use a piping bag to inject your favorite filling, such as jelly, custard, or Nutella, into the center of each doughnut hole.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the doughnut holes gluten-free.
Vegan Option: Replace the buttermilk with non-dairy milk, such as almond or soy milk, and use a vegan butter substitute to make the recipe vegan-friendly.
Flavored Dough: Add flavorings such as vanilla extract, almond extract, or lemon zest to the dough for extra taste.
Sprinkle Toppings: After coating the doughnut holes in powdered sugar, sprinkle them with colorful sprinkles or shredded coconut for added texture and visual appeal.

Recipe overview

For those with a sweet tooth, this Doughnut Holes recipe is a sure-fire hit. These bite-sized treats are simple to make, yet deliver on the comforting, sweet, and slightly nutty flavors we all love in a doughnut. You'll be combining basic baking ingredients to form a dough, which you'll then roll out and cut into small circles. After a quick fry and a roll in powdered sugar, you'll find yourself with a batch of irresistibly soft, sweet, and slightly crunchy doughnut holes. Perfect for a breakfast treat or a dessert, these doughnut holes will have everyone coming back for seconds!

Common questions

Can I use a different type of flour? You can try using whole wheat flour or a gluten-free flour blend, but it may affect the texture of the doughnut holes.
Can I substitute buttermilk with regular milk? Yes, you can use regular milk as a substitute for buttermilk. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
Can I bake the doughnut holes instead of frying them? While it is possible to bake the doughnut holes, they won't have the same crispy texture as the fried version. If you prefer baked doughnut holes, preheat the oven to 350 degrees F and bake them for about 10-12 minutes or until they are cooked through.
Can I freeze the doughnut holes? Yes, you can freeze the doughnut holes. Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Can I use a different coating instead of powdered sugar? Absolutely! You can coat the doughnut holes with cinnamon sugar, cocoa powder, or even a glaze made with powdered sugar and milk.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used to thoroughly mix the wet ingredients.
Rolling Pin - For rolling out the dough to the desired thickness.
Cookie Cutter or Melon Baller - To cut out small circles from the dough.
Deep Fryer or Large Pot - For frying the doughnut holes.
Slotted Spoon - Used to remove the doughnut holes from the hot oil.
Paper Towels - To drain the fried doughnut holes and remove excess oil.
Powdered Sugar Shaker - For coating the warm doughnut holes with powdered sugar.

Origin stories

Doughnut holes, as we know them today, are a purely American invention, though the concept of fried dough is nearly universal across different cultures. The intriguing history of doughnut holes actually dates back to the mid-19th century. A sailor named Hanson Gregory, from Rockport, Maine, claimed to have invented the ring-shaped doughnut by punching a hole in the middle of the dough, solving the issue of the dough's center not cooking thoroughly during frying. The cut-out portions from the center would be fried as well and came to be known as "doughnut holes." Today, these delicious little treats are enjoyed worldwide, with each country putting its own spin on the traditional recipe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.