These Fried Donut Holes are a dream come true for anyone craving a quick, indulgent treat without the fuss of yeast. Light, fluffy, and coated in a sweet cinnamon-sugar glaze, they offer the perfect balance of crispy edges and tender centers. Ready in just 30 minutes, they’re ideal for satisfying sudden sweet cravings or impressing guests with minimal effort.
Each bite delivers a burst of warm, comforting flavors, with a hint of vanilla and a satisfying crunch from the golden exterior. Made with simple pantry staples, these donut holes are easy to whip up yet feel like a special indulgence. Whether enjoyed fresh out of the fryer or paired with your morning coffee, they’re a delightful way to brighten any moment.
Ingredients for Fried Donut Holes (No Yeast)
- Vegetable oil or canola oil for frying (enough to fill a saucepan 2-3 inches deep)
- 2 cups (250 g) all-purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons (70 g) unsalted butter (very cold, place in freezer for 15 minutes before use)
- ¾ cups (175 ml) whole milk
- ⅓ cup (67 g) granulated sugar (for rolling)
- 1 ½ teaspoons ground cinnamon (for rolling)
Step-by-Step Instructions
- Heat the oil: Fill a medium-sized, heavy-bottomed saucepan with 2-3 inches of oil. Heat over medium heat to 350°F (175°C). Use a candy or frying thermometer to monitor the temperature. This may take about 20 minutes.
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.
- Add the butter: Grate the cold butter using a box grater and add it to the flour mixture. Stir until well-incorporated (small butter pieces will remain). Alternatively, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix in the milk: Add the milk and gently stir until the dough clings together.
- Knead the dough: Transfer the dough to a well-floured surface and knead gently until it forms a cohesive ball. If the dough is too sticky, work in additional flour until smooth and manageable.
- Shape the donut holes: Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Prepare the cinnamon sugar: In a small dish, stir together the sugar and cinnamon for rolling. Set aside.
- Line a plate: Prepare a large plate or baking sheet by lining it generously with paper towels for the cooked donut holes.
- Fry the donut holes: Once the oil reaches 350°F (175°C), carefully fry 2-3 donut holes at a time. Lower them into the oil with a slotted spoon (do not drop them to avoid splashing). Fry for approximately 90 seconds, turning halfway through, until evenly golden brown.
- Drain and coat: Remove the donut holes with a slotted spoon and place them on the paper towel-lined plate. Let them sit for about a minute, then roll them in the cinnamon sugar mixture until fully coated.
- Repeat: Allow the oil to return to 350°F (175°C) between batches. Repeat until all donut holes are cooked and coated.
Perfect Pairings: Sauce and Topping Ideas
While the cinnamon-sugar coating is classic, you can elevate your donut holes with a variety of dips and toppings. Try a chocolate ganache made with equal parts melted chocolate and heavy cream, or a vanilla glaze using powdered sugar, milk, and a splash of vanilla extract. For a fruity twist, serve with a side of raspberry jam or lemon curd.
Quick Storage and Reheating Tips
These donut holes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive their crispiness, reheat in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it can make them soggy.
Fun Variations to Try
Switch up the flavor by adding 1 teaspoon of vanilla extract or zest of one lemon to the dough. For a nutty twist, mix in ½ cup of finely chopped pecans or almonds. You can also experiment with coatings like powdered sugar, cocoa powder, or even a maple glaze.
Time-Saving Hacks for Busy Bakers
To speed up the process, prep your cinnamon-sugar mixture and set up your frying station before starting the dough. If you’re short on time, skip the rolling step and simply drop spoonfuls of dough directly into the oil for a more rustic look.
Essential Equipment Guidance
Using a candy or frying thermometer is crucial for maintaining the right oil temperature. A slotted spoon ensures safe and easy handling of the donut holes. If you don’t have a box grater, a pastry cutter works just as well for incorporating the butter.
Fried Donut Holes (No Yeast)
Ingredients
- Vegetable oil or canola oil for frying
- 2 cups all-purpose flour (250 g)
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons unsalted butter (70 g) (very cold, I like to place mine in the freezer 15 minutes before beginning)
- ¾ cups whole milk (175 ml)
For rolling
- ⅓ cup granulated sugar (67 g)
- 1 ½ teaspoons ground cinnamon
Instructions
- I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts. Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn’t touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.
- Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.
- Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.
- Add milk and gently stir until all ingredients are combined and the dough clings together.
- Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I’ve found on hot days or if my butter isn’t cold enough the dough can be quite sticky)
- Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.
- Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don’t drop them in or the oil may splash, lower them into the oil instead).
- Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.
- Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.