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Golden fried donut holes dusted in sugar, freshly made and served warm on a white plate.

Fried Donut Holes

Soft, fluffy, and golden brown—these fried donut holes are the ultimate homemade treat. Made with a sweet yeast dough and simple ingredients, they’re crisp on the outside, tender on the inside, and absolutely irresistible when rolled in sugar. Whether served plain, filled with jam, or dipped in cream, these bite-sized donuts are anything but boring!
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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.

Notes

For the fluffiest donuts, don’t rush the rising times.
Make sure the oil stays around 160°C for even frying—too hot and the outside will burn before the inside cooks.
These are best enjoyed fresh, but can be stored for 1–2 days in an airtight container.
You can freeze the unfried, risen dough balls. Thaw, rise again, and fry as usual.
To bake instead of fry: Bake at 180°C (350°F) for 12–15 minutes. They’ll be more like soft buns than classic donuts.