Easy Homemade Glazed Doughnut Holes: Your Ultimate No-Yeast Recipe for Instant Delight
My love for doughnuts is no secret; it’s a full-blown obsession! From the rich Glazed Sour Cream Doughnuts to the delightful Baked Mini Buttermilk Doughnuts, and who could forget the legendary Just a Taste Doughnuthon where I conquered nine doughnuts over five miles? My journey through the world of sweet fried dough has been extensive, but today, I’m thrilled to share a recipe that truly stands out: Easy Homemade Glazed Doughnut Holes. These little bites of heaven are incredibly simple to make and promise to become your new favorite treat, perfect for any time a craving strikes.
These Easy Homemade Glazed Doughnut Holes are truly the cat’s pajamas, the bee’s knees, the llama’s… mama! They perfectly capture everything you desire in a doughnut hole: a wonderfully soft, doughy interior, a delicately crisp exterior, and that irresistible sticky-sweet glaze. The best part? No yeast is involved! This means no lengthy rising or rolling is required, making this an incredibly quick and convenient recipe. It’s a win, win, and another win for anyone looking for a delicious, easy homemade treat without the fuss.
Why Choose Homemade Glazed Doughnut Holes?
There’s something incredibly satisfying about creating a fresh batch of doughnuts right in your own kitchen. While store-bought options are plentiful, nothing beats the warm, melt-in-your-mouth goodness of homemade glazed doughnut holes. You have complete control over the ingredients, ensuring quality and freshness. Plus, the aroma that fills your home as these golden beauties fry is an experience in itself. This recipe simplifies the process, eliminating the intimidation often associated with making doughnuts from scratch.
The Magic of No Yeast: Quick & Easy Doughnut Delight
Many traditional doughnut recipes rely on yeast, which requires proofing and a significant time commitment. This no-yeast doughnut hole recipe is a game-changer for busy home bakers and anyone new to frying. By using baking powder as a leavening agent, we bypass the need for lengthy rising times, cutting down the total preparation to just about 30 minutes from start to finish. This means you can whip up a batch of warm, perfectly glazed doughnut holes whenever the craving hits, without planning hours ahead. It’s the ultimate solution for instant gratification!
In short: a few simple ingredients and just 30 minutes of your time will yield these fantastic homemade glazed doughnut holes. And a big congratulations to you, because you’ve just been appointed president of the No Sharing Club. Seriously, these are so good, you might not want to share a single one!
Perfecting Your Fry: Tips for Golden Doughnut Holes
Achieving perfectly fried doughnut holes is simpler than you might think. The key lies in maintaining the correct oil temperature. A deep-fry thermometer is your best friend here, ensuring the oil stays at a consistent 350°F. If the oil is too hot, the doughnut holes will burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become greasy. Remember not to overcrowd your pot; fry in batches to keep the oil temperature stable and allow each doughnut hole enough space to cook evenly. A slotted spoon is ideal for flipping and removing them safely, ensuring that beautiful golden-brown finish.
And a quick update! Ask and ye shall receive. Chocolate lovers won’t want to miss my Glazed Homemade Chocolate Doughnut Holes. For those who adore a classic vanilla glaze, these original doughnut holes are pure perfection, but don’t hesitate to explore other flavor profiles!
Variations and Serving Suggestions
While the classic vanilla glazed doughnut hole is undeniably delicious, there are countless ways to customize this recipe to your taste. For instance, consider adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor. Once glazed, you can sprinkle them with colorful sprinkles for a festive touch, or a dusting of cocoa powder for an extra hint of chocolate (especially if you haven’t made the dedicated chocolate version). These doughnut holes are perfect for breakfast, brunch, or as a delightful dessert. Serve them alongside a cup of coffee or tea, or as a fun treat for kids’ parties. They also make a fantastic addition to an ice cream sundae, adding a warm and chewy element. Their bite-sized nature makes them ideal for sharing – or not, if you prefer to keep them all to yourself!
More Doughnut Recipes You’ll Love
If these quick and easy glazed doughnut holes spark your inner baker, be sure to explore more of my favorite doughnut-inspired creations:
- Chocolate Doughnut Holes: For the ultimate cocoa indulgence.
- Mini Sour Cream Doughnut Muffins: A delicious twist that combines muffins with doughnut flavor.
- Air Fryer Biscuit Doughnuts: A healthier, simpler way to enjoy doughnuts without deep frying.
- The Ultimate Doughnut Sundae: An epic dessert for true doughnut enthusiasts.
- Glazed Sour Cream Doughnuts: A classic, rich, and tender doughnut recipe you’ll adore.
Making homemade glazed doughnut holes is an incredibly rewarding experience that brings joy to any occasion. Whether it’s a special breakfast, a delightful dessert, or just a spontaneous craving, this no-yeast recipe makes it accessible and quick for everyone. With minimal effort and maximum flavor, you’ll be enjoying warm, fluffy, and perfectly glazed treats in no time. So gather your ingredients, follow these simple steps, and prepare to be amazed by how easy and delicious homemade can be.
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Easy Homemade Glazed Doughnut Holes
Ingredients
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
Equipment:
- Deep-fry thermometer; Small ice cream scoop
Instructions
Make the glaze:
- Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
- Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
- In a small bowl, whisk together the milk and the egg.
- In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
- Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly’s Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
Kelly’s Notes:
- The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
- The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don’t have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
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