Doughnut Holes
Delightful doughnut holes with a tender interior and crispy exterior, flavored with cinnamon and vanilla, perfect for satisfying sweet cravings or entertaining guests.
Ingredients
Instructions
- Mix all of the ingredients to form batter.
- Heat oil for frying in a medium-sized skillet.
- Drop batter by teaspoons into hot oil.
- Remove when brown on all sides.
- Drain on paper towels.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute buttermilk for the milk for a richer flavor. If you prefer a sweeter doughnut hole, increase the sugar to 1/2 cup. Ensure the oil is hot enough before frying to achieve a crispy exterior. For even more flavor, consider adding a dash of nutmeg along with the cinnamon.
Serving Suggestions
Serve these doughnut holes warm, dusted with powdered sugar, for a delightful treat. They pair wonderfully with coffee or hot chocolate for breakfast or an afternoon snack. For a fun twist, try dipping them in Decorator Buttercream Icing or chocolate for added sweetness.
Storage & Reheating
Store any leftover doughnut holes in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, which will help restore their crispiness. Avoid microwaving as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Doughnut Holes contains roughly 338 calories, with 4g protein, 49g carbohydrates, and 15g fat. It is an excellent source of vitamin C (33% of the Daily Value) and calcium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1067mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier option, but the texture may be denser. For gluten-free doughnut holes, consider using a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper binding.
What type of oil is best for frying?
Neutral oils with a high smoke point, such as vegetable oil or canola oil, are ideal for frying doughnut holes. Avoid using olive oil as it can impart a strong flavor and has a lower smoke point.
Can I make the batter ahead of time?
It’s best to prepare the batter just before frying to ensure optimal freshness and texture. If you want to save time, consider making a Make-Ahead Muffin Mix to save for another day, but keep in mind that this specific batter is best used fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).