These easy and delicious Donut Holes are the perfect treat for breakfast or as a sweet snack. Crispy on the outside, soft on the inside, and coated in a luscious glaze, they come together in just 30 minutes! Using simple ingredients like canned biscuits, they are a quick way to satisfy your donut cravings without the hassle.
Why You’ll Love This Recipe
These donut holes are a breeze to make, and the result is a delightful, melt-in-your-mouth treat that’s hard to resist. They’re crispy on the outside, soft on the inside, and covered in a sweet, vanilla glaze. Perfect for a weekend breakfast, special occasions, or whenever you need a quick, satisfying dessert, these donut holes will be a hit every time!
Ingredients
For the Donuts:
-
4 cups vegetable oil (for frying)
-
1 (16 oz) can flaky jumbo biscuits
For the Glaze:
-
1 1/2 cups powdered sugar
-
2 tsp vanilla extract
-
3 tbsp whole milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Heat the oil:
Add vegetable oil to a heavy-bottom pot, ensuring there is at least 2 inches of oil covering the bottom. Heat the oil over medium-high heat until it reaches 350°F. -
Prepare the glaze:
In a small bowl, stir together the powdered sugar, vanilla extract, and milk until smooth. Set aside. -
Prepare the donut holes:
Open the can of biscuits and use scissors to cut each biscuit into 6 pieces. Roll each piece in your hands to form round balls. -
Fry the donut holes:
Carefully place a few donut holes at a time into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will cause the oil to drop in temperature. Fry for a few minutes until golden brown. -
Drain and cool:
Remove the donut holes from the oil and place them on a baking sheet lined with paper towels to drain. Let them cool slightly. -
Glaze the donut holes:
Use a fork or tongs to dip and swirl each donut hole into the glaze. Allow the excess glaze to drip off before placing them on a wire rack to set. -
Serve and enjoy:
Serve the donut holes warm, fresh from the fryer, and enjoy the sweet, sticky glaze!
Servings and Timing
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Servings: 40 donut holes
-
Prep time: 15 minutes
-
Cook time: 15 minutes
-
Total time: 30 minutes
Variations
-
Flavored Glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
-
Sugar Coating: Instead of glaze, roll the donut holes in a mixture of cinnamon and sugar for a classic coating.
-
Stuffed Donut Holes: Add a small spoonful of jam or Nutella to the center of each biscuit piece before frying for a filled donut hole.
Storage & Reheating Tips
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Storage: Store leftover donut holes in an airtight container at room temperature for up to 2 days.
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Reheating: Reheat in the microwave for 10-15 seconds or in the oven for a few minutes to restore warmth and freshness.
FAQs
1. Can I use a different type of biscuit for this recipe?
Yes, you can use other biscuit types, but flaky jumbo biscuits work best for creating light, airy donut holes.
2. Can I bake the donut holes instead of frying them?
While frying gives donut holes their signature crispy texture, you can bake them in a preheated oven at 375°F (190°C) for 8-10 minutes. Just keep in mind they won’t be as crispy as fried ones.
3. Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time and store it in the fridge. Stir well before using.
4. How can I make the donut holes less sweet?
If you prefer less sweetness, reduce the amount of powdered sugar in the glaze, or opt for a cinnamon-sugar coating instead of the glaze.
5. Can I freeze the donut holes?
Yes, you can freeze the donut holes before glazing. Once they are cooled, store them in an airtight container in the freezer for up to 1 month. Reheat in the microwave or oven before glazing.
6. Can I make these donut holes without the glaze?
Yes, you can skip the glaze and roll the donut holes in cinnamon-sugar for a more traditional donut hole.
7. How do I know when the donut holes are done frying?
The donut holes should be golden brown on the outside and float to the surface of the oil when they’re done. Use a slotted spoon to remove them once they’re fully cooked.
8. Can I add fillings to the donut holes?
Yes, you can add a small spoonful of jam, Nutella, or peanut butter to the center of each biscuit piece before frying for a stuffed donut hole.
9. Can I use non-dairy milk for the glaze?
Yes, you can use non-dairy milk, such as almond or oat milk, as a substitute for whole milk in the glaze.
10. Can I make these donut holes gluten-free?
Yes, you can use gluten-free biscuits if needed. However, the texture and flavor may differ slightly from the traditional version.
Conclusion
These Easy Donut Holes are a quick and irresistible treat that’s perfect for breakfast or dessert. With their crispy, golden exterior, soft interior, and sweet glaze, they’re sure to become a favorite. Whether you’re making them for a family breakfast or a fun snack, these donut holes are a deliciously simple way to indulge your sweet tooth!
Print
Donut Holes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 40 donut holes
- Category: Breakfast
- Method: Frying
- Cuisine: Dessert
- Diet: Vegetarian
Description
These Easy Donut Holes are crispy on the outside, soft on the inside, and coated in a sweet, sticky glaze. Quick and simple to make, they are perfect for breakfast or as a sweet snack.
Ingredients
- For the Donuts:
- 4 cups vegetable oil (for frying)
- 1 (16 oz) can flaky jumbo biscuits
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 3 tbsp whole milk
Instructions
- Heat the oil: Add vegetable oil to a heavy-bottom pot, ensuring there is at least 2 inches of oil covering the bottom. Heat the oil over medium-high heat until it reaches 350°F.
- Prepare the glaze: In a small bowl, stir together the powdered sugar, vanilla extract, and milk until smooth. Set aside.
- Prepare the donut holes: Open the can of biscuits and use scissors to cut each biscuit into 6 pieces. Roll each piece in your hands to form round balls.
- Fry the donut holes: Carefully place a few donut holes at a time into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will cause the oil to drop in temperature. Fry for a few minutes until golden brown.
- Drain and cool: Remove the donut holes from the oil and place them on a baking sheet lined with paper towels to drain. Let them cool slightly.
- Glaze the donut holes: Use a fork or tongs to dip and swirl each donut hole into the glaze. Allow the excess glaze to drip off before placing them on a wire rack to set.
- Serve and enjoy: Serve the donut holes warm, fresh from the fryer, and enjoy the sweet, sticky glaze!
Notes
- Storage: Store leftover donut holes in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in the microwave for 10-15 seconds or in the oven for a few minutes to restore warmth and freshness.
- Variations:
- Flavored Glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
- Sugar Coating: Instead of glaze, roll the donut holes in a mixture of cinnamon and sugar for a classic coating.
- Stuffed Donut Holes: Add a small spoonful of jam or Nutella to the center of each biscuit piece before frying for a filled donut hole.
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 6g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
