Easy, from-scratch, no yeast donut holes! These homemade donuts can be mixed up and fried in minutes! A great guide for making donuts on your own at home!
I spent six years of my life shackled to a deep fry station.
I exaggerate a bit, I wasn’t exactly shackled (only by the need for a paycheck to keep my college from slamming its door in my face each semester), and it was more often the drive-thru window or the sandwich station that I found myself stuck overseeing, but in the six years that I worked for a particular red-hatted fast food company, I experienced a lot of deep frying and bathed my fair share of curly fries and chicken tenders in sizzling wells of golden-brown (more often brown-brown) oil.
And, every evening when I would punch out to go home, my clothes, hair, and skin would be saturated with the distinct scent of all things deep fried.
So I think that might be why it’s taken me so long to share anything on my site that’s been fried, despite the fact that deep fried desserts are truly some next-level stuff… 6 years of scrubbing oil out of your (already acne-prone) pores will do that to you (and if I never see another curly fry in my life, that’s just fine by me).
But today, I’m finally breaking my no-fry streak with these incredibly easy, bite-sized, no yeast homemade donut holes, made with my versatile no yeast cinnamon roll dough and fried until golden-perfection.
Deep frying can be a little messy, but it’s quick, and the results are well-worth any cleanup. These donut holes need to only fry for about 3 and a half minutes (do them in batches of about 4-5 at a time), then roll them in cinnamon/sugar (or powdered sugar — makes them taste like funnel cake or fried dough) and you’re done. Coupled with the fact that the dough is also very simple to make and comes together easily, you can easily have home-fried donuts ready for eating in under 30 minutes.
I’m not sure there’s anything quite as beautiful as watching homemade donuts floating in golden oil until they’re cooked to perfection <3
Except maybe eating said hot homemade donuts.
To be honest, I have quite a few homemade donut hole recipes coming up (ones with surprises tucked inside), but I wanted to share this basic recipe first, as it’s going to be the foundation for the future ones.
Stay tuned, and Happy Friday!
Donut Holes (Fried, No Yeast)
Ingredients
- Vegetable oil or canola oil for frying
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 5 Tbsp butter cold
- 3/4 cups milk
For rolling
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Combine flour, sugar, baking powder and salt and mix.
- Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.
- Add milk and mix until all ingredients are combined.
- 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)
- Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Fill a medium-sized saucepan 2-inches deep with your oil over medium-high heat. Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature.
- Heat oil to 350F (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
- While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare two plates for your cooked donut holes by lining them generously with paper towels.
- Once oil has reached 350F, very carefully fry your donut holes, about 4 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 3.5 minutes*, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
- These donuts are best enjoyed warm/hot, and do not carry over well to the next day.
Notes
While these should take about 3.5 minutes under optimal conditions with a consistent oil temperature of 350F, it's still important to check so that you don't end up with 1 1/2 dozen donuts that are still gooey in the middle!
Nutrition
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Ben says
October 12, 2019 at 6:06 pmThese are fantastic and a breeze to make with a fry daddy. I used a food processor to cut in the butter and then switched to a stand mixer with a dough hook before adding the milk. Rolled mine in cinnamon and sugar and they are to die for.
Sugar Spun Run says
October 12, 2019 at 7:12 pmI am so glad that you enjoyed the fried donut holes and happy that they worked well in the fry daddy. Thanks for commenting. 🙂
Angel Gibbs says
October 8, 2019 at 11:52 pmI cant do yeast anything so this was a joy…. I burned some because it’s my first try but they were yummy!
Katie says
September 24, 2019 at 8:13 pmCan the dough be made a day in advance, roll it into a ball, refrigerate or freeze and fry the following day with the same results?
And is it fluffy enough to fill it with jam or custard?
Sugar Spun Run says
September 25, 2019 at 2:14 pmHello, Katie! You can make the dough in advance, however, I recommend storing it in the refrigerator in an airtight container, not the freezer. The donut holes are slightly dense, so I am not sure how it would do filled. Let me know how they turn out. Enjoy! 🙂
Caius Cosades says
October 6, 2019 at 3:27 pmWARNING: Bleach is not a suitable alternative to milk. You will get very sick. I do not recommend using it as a substitute for milk.
Serena says
September 18, 2019 at 8:34 pmWell I tried making the donut holes but they didn’t work out well because if my lack of skill. I had so much left over dough and wasn’t bothered to prepare the fryer so I popped a few of the bad boys in the microwave for a minute and boom. Scones. Great microwave scone recipe!
Sam says
September 18, 2019 at 8:58 pmI’m glad you enjoyed them, Serena! 🙂
Charlotte ebel says
September 16, 2019 at 9:27 pmThis is my first time trying recipes on facebook and the first one i tried was making donut holes without yeast they were sooooo good for first try and will get even better second time
Sam says
September 16, 2019 at 9:29 pmI am so glad you enjoyed the donut holes, Charlotte! 🙂
Aeman says
August 25, 2019 at 12:43 pmThe first four donuts turned out great in taste and shape but after that the other donuts broke and didn’t fry. What was the reason of that?
Sam says
August 25, 2019 at 12:52 pmIt sounds like the oil temperature might have gotten too cool after the first few. Make sure it gets back to temperature between donuts. I hope that helps!
Aeman says
August 28, 2019 at 10:03 amThank you! When I will try it next I will tell you how it turned out.
Charlotte ebel says
September 16, 2019 at 7:14 pmI prep everything before making dough I had cinnamon sugar in one dish and cocunut in other and icing sugar another one got my cookie sheets lined and oil heating on low I used small scoop so they would be same size dough easy but i found some were a bit raw when oil got tto hot i took off heat then put it back on medium so they would not burn
Kristi E. says
August 22, 2019 at 5:59 pmSuper easy and totally YUMMY
Sugar Spun Run says
August 22, 2019 at 8:19 pmThank you, Kristi! I am so happy that you enjoyed the donut holes. 🙂
Charlotte Ebel says
September 16, 2019 at 9:14 pmI previosly add an comment after making them the first time and they were delicious I made 8 and rolled in icing sugar and then cinnamon sugar and then ate 8 not good for a diabetic!! Can you put them in fridge for a few days and make more later
Sam says
September 16, 2019 at 9:30 pmHi Charlotte! If you don’t cook the dough, I think it will work to keep it in the refrigerator for a few days. 🙂
Ashley says
August 20, 2019 at 10:02 pmHello, I tried this recipe, not sure what happened cause they came out tasting like biscuits but it’s ok cause there still great!!!
Sugar Spun Run says
August 21, 2019 at 11:02 amHello, Ashley. Since the recipe does not use yeast the dough is very similar to a biscuit dough. Usually after frying it, it will taste more like a donut. I am happy you enjoyed it overall! 🙂
Najiyya says
August 18, 2019 at 6:11 amHi Sam, I tried this recipe along with my kids and we absolutely loved it. This is my first ever comment on any of the blogs ever, I think your best donuts recipe forced me to do that 😊.
Stay blessed.
Sam says
August 18, 2019 at 10:02 amThank you so uch, Najiyya! I appreciate you taking the time to leave a comment and I’m so glad everyone enjoyed the donut holes. 🙂
Kim says
July 26, 2019 at 12:26 pmMade these at the cabin – very quick and easy to put together! Because we have 3 Celiacs in our family I substituted King Arthur Measure for Measure Gluten Free Flour- worked great! Thanks!
Sam says
July 26, 2019 at 12:55 pmI am so glad you enjoyed the donut holes, Kim! Thank you for the feedback using gluten free flour. 🙂
Nicky says
July 1, 2019 at 12:09 pmWOW. I’ve wanted to make homemade donuts for years but have been too nervous to try it. I finally got up the courage, and the very first time I made them with your recipe they were AMAZING!! Me and my family are extremely grateful, tho I think this may put a permanent end to any hopes of sticking to a diet.
I think the secret really is your recipe – the biscuit-style dough made with cold butter is perfect. Thanks so much.
Sam says
July 1, 2019 at 12:20 pmHi Nicky! I’m so sorry about the loss of your ability to diet. 😂 I am so glad you enjoyed the donut holes so much. Thank you for the comment. 🙂
Amy says
June 20, 2019 at 8:24 amDo you have a bake recipe?
Sam says
June 22, 2019 at 11:30 pmHi Amy, I have a baked Snickerdoodle donut recipe.
Noelle says
July 17, 2019 at 6:57 amHi amy so i have looked at the recipe and have everything but cream tartar in the snickerdoodles recipe and would like to know do i have to make it with cream tartar…
Chopper . says
June 2, 2019 at 12:44 pmThanks, getting tired of bannock
Elzabe Fisher says
May 30, 2019 at 9:16 amHi, would you also consider using fruitcake mix in the dough? If yes how would you do it? I am still learning so some pointers would help a lot. Thamks a lot.
Sam says
May 31, 2019 at 9:15 pmI’m sorry but I’ve never tried with a fruitcake mix so I really can’t say.
Sarah says
April 29, 2019 at 9:22 pmCan I put the oil in my pot and cook the donuts instead of deep frying it
Sam says
April 29, 2019 at 10:04 pmHi Sarah! I’m not sure I understand the question. That’s how I do it here. I don’t have a deep fryer.
Jayden says
May 6, 2019 at 1:48 pmYes we did it in foods but it will cook really fast depending on what temp you have it at put it more towards the low side just to cook all the way throughout the donut