Easy Powdered Sugar Donut Holes

Our Best Easy Powdered Sugar Donut Holes Recipe is good, easy classic powdered sugar donut holes that are so simple and quick, you'll never buy them from a store again!

These powdered sugar donuts take less than 30 minutes from the time you heat up the oil and mix the donuts to their resting time and time it takes to roll them in powdered sugar. Doughnut holes are bite sized morsels of happy and are sure to become your family's newest favorite recipe!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to MAke Quick good Powdered Sugar Donut Holes

These powdered sugar donut holes are easy (a great introduction to frying), good, and taste like the classics you pick up at the grocery store – except about a million times better.

Powdered Sugar Donut Hole Ingredients

First assemble the following ingredients:

• All-purpose flour (2 cups) – All-purpose flour forms the foundation of the dough, creating tender donut holes with the right amount of structure.
• Granulated sugar (¼ cup) – Granulated sugar lightly sweetens the dough, allowing you to adjust the sweetness to your taste.
• Baking powder (1 ½ Tbsp) – Baking powder provides the lift that makes the donut holes light, fluffy, and perfectly puffed.
• Kosher salt (½ tsp) – Kosher salt balances the sweetness and enhances the rich flavors of the other ingredients.
• Ground nutmeg (¼ tsp) – Ground nutmeg adds a subtle warmth and classic bakery-style flavor that pairs beautifully with the vanilla and powdered sugar.
• Large egg (1) – A large egg binds the ingredients together while adding richness and helping the donut holes maintain their shape.
• Milk (1 cup) – Whole milk creates a smooth batter and adds moisture for a soft, tender interior.
• Vanilla extract (½ – 1 tsp) – Vanilla extract adds a warm, sweet aroma that enhances the overall flavor of the donut holes.
• Melted butter (¼ cup) – Melted butter adds richness and moisture, giving the donut holes a soft crumb and buttery taste.
• Oil for frying – A neutral oil such as canola, peanut, or vegetable oil fries the donut holes until they're golden brown with a crisp exterior and fluffy center.

Steps to Deep Fry Donut Holes

Heat oil. Heat oil until it reaches 350 F degrees. Adjust heat level as needed while cooking to be sure you keep the 350 degree temperature.

Mix Dough. While oil is heating, stir ingredients (except for powdered sugar) together in a bowl. Do not overwork.

Fry. Once oil has reached 350 F degrees, use a long handled metal ladle or scoop to shape batter and drop donut hole dough into the oil. Take caution when dropping donut hole dough into oil, never have hands or face near pot or over pot. Add only 6-8 donut holes to oil at a time so they dont drop oil temperature and have enough room to cook.

Remove and Drain. When donut holes are lovely golden brown and puffy, remove from oil with long tongs or a frying basket. Place donut holes on paper towel and let excess oil drain off and cool.

Roll. When donut holes are warm but not hot, roll in powdered sugar. The steam will help sugar stick to donuts, but if they are too hot it will “melt”. Serve immediately.

Kitchen notes

These tips and tricks will help you deep fry donut holes easily, every time!

Use the Right Tools. Use a long handled metal spider/strainer to drop and remove donut holes in hot oil if not using a deep fryer with its own basket.

Check Temp. Check oil temperature as you cook. It is imperative oil temperature is maintained at 350 degrees when frying for best results. Well heated oil should immediately puff and lightly brown a piece of dough when added to the oil. If dough sinks and does not bubble, the oil is too hot.

Turn down the Heat. If dough floats and becomes dark brown immediately (well before 1-2 minutes), oil is too hot.

One Bowl. No need to separate dry ingredients in a small bowl – this recipe can all be made in one large bowl. Combine melted butter, flour, sugar, baking powder all in one!

Our Pro Tip

Fryer Safety Tip

Before you fill the deep fat fryer with oil, make sure the fryer is turned off, away from water sources and wiped dry. turn off stove when adding oil to preheated pan and stand back from pan. When frying, keep hands and face away from pan and use long tongs to add or remove donut holes from deep fryer.

Drain. Let donut holes rest briefly on a paper towel or a cooling rack to drain excess oil. This will help your donut holes from tasting and feeling too greasy.

Coat in Sugar. Toss donuts in powdered sugar (confectioners sugar) when still warm, but not hot. The steam from the donuts heat will help the powdered sugar stick to the donut. If too hot, the donut will make the sugar look “wet”, so let it cool until warm.

Use Cinnamon. To give this recipe a good cinnamon sugar donut hole flavor instead of powdered sugar, swap powdered sugar for ½ cup of cinnamon sugar.

Dry. Let donut holes dry on a paper towel to drain excess oil and cool down to warm but not hot.

Muffin Tin. You can also make these baked donut holes in a muffin tin or even a mini muffin pan for deliciously easy donut flavor when you don't have a rounded pan.

Other Easy Desserts You'll Love

If you love this easy donut hole recipe, but want to make a baked version, please head to our 10 Minute Cinnamon Sugar Donut Hole Recipe.

If you love these easy powdered sugar donut holes, check out our other favorite easy desserts.

Try The Best Easy Lemon Bars RecipeCullers with Chocolate GlazeThe Best Fudge Brownies RecipeDanish Dream Cake – Easy Coconut Caramel Cake and The Best Easy Chewy Sugar Cookies Ever Recipe next.

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Powdered Donut Hole FAQs

Can we make these donut holes ahead of time?

Yes! They are best enjoyed fresh, but you can make them a day ahead and store them in an airtight container at room temperature. Dust with fresh powdered sugar before serving for the best appearance.

What is the best oil for frying donut holes?

Neutral oils like canola, vegetable, or peanut oil work best because they have a high smoke point and won't overpower the flavor.

How do we know when the oil is the right temperature?

Use a deep-fry thermometer to keep the oil at 350°F. If you don't have one, a small drop of batter should sizzle and rise to the surface within a few seconds.

Can we make these without a deep fryer?

Absolutely! A heavy-bottomed pot or Dutch oven works perfectly for frying donut holes on the stovetop.

Can we bake these instead of frying them?

This recipe is designed for frying, so baking will produce a different texture. If you'd like baked donut holes, it's best to use a recipe specifically developed for baking.

Can we add spices or flavorings to the batter?

Yes! Cinnamon, nutmeg, almond extract, lemon zest, or even a pinch of cardamom can add good flavor variations.

Can we fill these donut holes?

Yes! After frying and cooling slightly, you can use a piping bag fitted with a small filling tip to add jam, pastry cream, chocolate, or fruit curd.

How should we store leftover donut holes?

Store them in an airtight container at room temperature for up to 2 days. For the freshest taste, add another light dusting of powdered sugar before serving.

Can we freeze donut holes?

Yes. Freeze the cooled donut holes without the powdered sugar for up to 2 months. Thaw at room temperature, warm briefly if desired, and coat with fresh powdered sugar before serving.

Ingredients

• 2 cups all-purpose flour, (we always use unbleached)
• ¼ cup granulated sugar, use less for a less-sweet donut hole
• 1 ½ Tbsp baking powder
• ½ tsp kosher salt
• ¼ tsp ground nutmeg, optional
• 1 large egg
• 1 cup milk, we use whole
• ½ – 1 tsp vanilla extract
• ¼ cup melted butter
• oil for frying, (canola, peanut, or vegetable are good choices)

Method

1. Line a large baking sheet or platter with paper towels over a cooling rack.
2. If using a deep fryer, pour oil into basket according to manufacturer directions.
3. If using a pan, pour oil into heavy bottomed pan (we prefer to use an enameled dutch oven or steel pan since cast iron can break down oil faster.)
4. Heat oil until it reaches 350 F degrees.
5. Adjust heat level as needed while cooking to be sure you keep the 350 degree temperature.
6. While oil is heating, stir ingredients (except for powdered sugar) together in a bowl. Do not overwork.
7. Once oil has reached 350 F degrees, use a long handled metal ladle or scoop to shape batter and drop donut hole dough into the oil.
8. Take caution when dropping donut hole dough into oil, never have hands or face near pot or over pot.
9. Add only 6-8 donut holes to oil at a time so they dont drop oil temperature and have enough room to cook.
10. When donut holes are lovely golden brown and puffy, remove from oil with long tongs or a frying basket.
11. Place donut holes on paper towel and let excess oil drain off and cool.
12. When donut holes are warm but not hot, roll in powdered sugar. The steam will help sugar stick to donuts, but if they are too hot it will “melt”.
13. Serve immediately.