Before we dive into the crispy edges and fluffy centers of these delightful fried donut holes, I just want to say thank you. Thank you for stopping by, for being part of this sweet little corner of the internet where butter, sugar, and joy meet in the kitchen. If you’re anything like me, a freshly fried donut hole—still warm, still sugared—is the kind of magic that turns an ordinary afternoon into something memorable.
These donut holes are everything I love in a treat: soft and airy inside, crisp and golden on the outside, and absolutely begging to be rolled in sugar or filled with jam. You don’t need a fancy donut pan or special equipment—just a bit of time, a little kneading, and the reward is totally worth it.
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Why You’ll Love These Fried Donut Holes
- Simple ingredients, bakery-style results – All pantry staples, nothing fussy.
- Soft and fluffy texture – Thanks to the enriched yeast dough, they’re light as air inside.
- Endless customizations – Sugar-dusted, jam-filled, or plain and proud.
- Crisp golden exterior – That slight crunch when you bite in? Perfection.
What Do These Donut Holes Taste Like?
Imagine biting into something warm and delicate, the inside almost melting on your tongue. There’s the richness of butter, the gentle sweetness of vanilla sugar, and a golden crust that gives way with the tiniest crunch. It’s nostalgic, comforting, and—dare I say—better than store-bought.
Benefits of Making Your Own Donut Holes
- No preservatives – Just pure, wholesome ingredients.
- Customizable fillings – Think Nutella, whipped cream, or your favorite jam.
- Perfect for sharing – These are made to be passed around with a smile.
Ingredients You’ll Need
- 300g bread flour (or plain flour works too)
- 30g sugar
- 1 sachet vanilla sugar (grab it here)
- 125ml warm milk
- 6g dry yeast
- 1 egg
- 50g unsalted butter, room temp
- A pinch of salt
Tools You’ll Need
- Large mixing bowl
- Kitchen scale (for precision)
- Dough scraper or spatula
- Tea towel or plastic wrap
- Deep pan for frying
- Slotted spoon or frying spider
- Paper towels for draining
- Optional: Cookie cutter (if rolling and cutting dough)
Ingredient Swaps & Additions
- No vanilla sugar? Add ½ tsp vanilla extract to the milk.
- Dairy-free version? Use plant-based milk and vegan butter.
- Add-ins: Try orange zest in the dough for a citrus twist or cinnamon sugar for coating.
How to Make Fried Donut Holes (Step-by-Step)
1. Activate the Yeast
In a small bowl, dissolve the yeast in warm milk (not hot!) and let it sit for 5 minutes until foamy.
2. Mix the Dry Ingredients
Combine flour, sugar, vanilla sugar, and salt in a large mixing bowl.
3. Combine Wet and Dry
Pour in the milk-yeast mixture. Stir gently to combine.
4. Knead the Dough
Add the beaten egg, mix again. After 3 minutes, work in the soft butter. Knead for 10–15 minutes until the dough becomes soft and elastic—not sticky.
5. First Rise
Form into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled—about 1.5 hours.
6. Shape the Dough
Punch out the air (degas) and divide into small 20g balls. Or, roll the dough out to 1 cm thick and cut using a cookie cutter.
7. Second Rise
Place the dough pieces on baking paper, cover with a tea towel, and let rise again for about 1 hour.
8. Fry Time
Heat oil to 160°C (medium heat). Fry donut holes in batches until golden on all sides—this only takes a couple of minutes per side.
9. Sweet Finish
Toss the hot donuts in granulated sugar or wait until cool and dust with icing sugar. Want to go the extra mile? Pipe in some pastry cream or jam!
What to Serve With Donut Holes
- Hot coffee or chai – The contrast of warm doughnuts with a strong brew? Heaven.
- Berry compote – A tangy dip for balance.
- Whipped cream – For that decadent café-at-home feel.
Tips for the Best Donut Holes
- Don’t rush the rise. A well-proofed dough is key to fluffy donuts.
- Use a thermometer if possible to monitor oil temp—too hot and they’ll burn, too cool and they’ll soak up oil.
- Fry in small batches to avoid overcrowding the pan.
Storage Instructions
- Room temp: Store in an airtight container for up to 2 days. Reheat briefly in the microwave or air fryer.
- Freezer: Freeze uncoated donut holes for up to 1 month. Thaw, reheat, and sugar before serving.
Frequently Asked Questions
Can I bake these instead of frying?
These are meant to be fried for that classic donut flavor and texture, but you can bake them at 180°C for 12–15 minutes. They’ll be more like soft rolls.
Can I make the dough in advance?
Yes! Let the dough do its first rise overnight in the fridge. Shape and rise again the next day.
What oil is best for frying?
Neutral oils like canola, sunflower, or peanut oil are great choices.
Final Thoughts
If you’ve never made homemade donuts before, this is the perfect recipe to start with. It’s simple, reliable, and yields donut holes that are anything but boring. Soft, golden, sweet, and versatile—these are the little treats that disappear fast, and for good reason.
And hey—if you try this recipe, I’d love to see it! Share your creations on Pinterest and tag me so I can cheer you on.
You Might Also Love
- Peach Cobbler Biscuits – a summertime favorite with caramelized peachy goodness.
- Peach Jam Thumbprint Cookies – buttery, fruity, and perfect for gifting.
- Baked Peach Donuts – a healthier twist with summer vibes.
Nutritional Info (Per Donut Hole – approx.)
- Calories: 90
- Fat: 4g
- Carbohydrates: 12g
- Sugar: 3g
- Protein: 2g
Ready to fry up a batch? Let me know how yours turn out—and don’t forget to subscribe so you never miss a recipe.
Fried Donut Holes
Equipment
- Mixing bowl
- Whisk or fork
- Kitchen scale
- Dough scraper or spatula
- Tea towel or plastic wrap
- Cookie cutter (optional)
- Deep saucepan or fryer
- Slotted spoon or spider strainer
- Thermometer (for oil temperature)
- Paper towels (for draining)
Ingredients
- 300 g bread flour or plain flour
- 30 g sugar
- 1 sachet vanilla sugar
- 125 ml warm milk
- 6 g dry yeast
- 1 egg
- 50 g unsalted butter room temperature
- 1 pinch of salt
- Neutral oil for frying canola or sunflower
- Granulated sugar or icing sugar for coating
- Optional: jam or cream for filling
Instructions
- Activate the yeast:
- In a small bowl, dissolve the dry yeast in warm milk. Let sit for 5 minutes until foamy.
- Combine dry ingredients:
- In a large bowl, mix flour, sugar, vanilla sugar, and salt.
- Add wet ingredients:
- Pour in the milk-yeast mixture and mix. Then add the beaten egg.
- Knead the dough:
- After 3 minutes of mixing, add the softened butter. Knead for 10–15 minutes until the dough is soft and elastic.
- First rise:
- Shape the dough into a ball, place in a greased bowl, and cover. Let rise in a warm place until doubled in size (about 1.5 hours).
- Shape the dough:
- Degas the dough. Shape into small 20g balls or roll out to 1 cm thick and cut with a cookie cutter.
- Second rise:
- Place dough pieces on baking paper, cover with a tea towel, and let rise until puffy (about 1 hour).
- Fry the donuts:
- Heat oil to 160°C (medium heat). Fry the donut holes in batches until golden brown on both sides, about 1–2 minutes per side.
- Coat or fill:
- Roll in granulated sugar while hot, or wait until cool to dust with icing sugar. Optionally fill with jam or cream.
