Easy Homemade Glazed Doughnut Holes Recipe
These Easy Homemade Glazed Doughnut Holes are soft, fluffy, and perfectly sweet, coated in a silky vanilla glaze. Perfect as a delightful snack or breakfast treat, these doughnut holes are deep-fried to golden perfection and finished with a homemade glaze that adds just the right amount of sweetness and shine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 30 doughnut holes 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Glaze:
- 1 1/2 cups confectioners’ sugar
- 3 1/2 tablespoons whole milk
- 2 teaspoons vanilla extract
For the Doughnut Holes:
- 5 cups vegetable oil, for frying
- 1 cup milk
- 1 large egg
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (½ stick) unsalted butter, melted
Instructions
- Prepare the Doughnut Dough: In a large mixing bowl, combine the milk, egg, and melted unsalted butter. In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Heat the Oil: Pour 5 cups of vegetable oil into a heavy deep pan or Dutch oven and heat over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy to ensure the proper frying temperature.
- Shape and Fry Doughnut Holes: Using a small cookie scoop or spoon, drop small balls of dough into the hot oil carefully. Fry the doughnut holes in batches to avoid overcrowding, turning occasionally until they are golden brown on all sides, about 2-3 minutes per batch.
- Drain the Doughnuts: Remove the fried doughnut holes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Make the Glaze: In a medium bowl, whisk together the confectioners’ sugar, whole milk, and vanilla extract until smooth and glossy. It should be thick but pourable. Adjust consistency by adding more milk or sugar if needed.
- Glaze the Doughnut Holes: While the doughnut holes are still slightly warm, dip them into the glaze to coat fully or drizzle the glaze over them. Place on a wire rack for the glaze to set before serving.
Notes
- Use a deep-fry thermometer to maintain consistent oil temperature for best results.
- Do not overcrowd the pan when frying to ensure even cooking and prevent oil temperature from dropping.
- The glaze can be refrigerated in an airtight container for up to one week.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter.
- Leftover doughnut holes are best eaten fresh but can be reheated briefly in the oven for a warm treat.
Keywords: glazed doughnut holes, homemade doughnuts, easy doughnut recipe, fried doughnut holes, vanilla glaze, sweet doughnuts