Homemade Buttermilk Donut Holes (without Yeast)

5 from 1 vote

Homemade Buttermilk Donut Holes (without Yeast)

What’s more fun than Homemade Buttermilk Donut Holes? They are light and fluffy, and perfect for a quick morning snack or dessert. With simple ingredients you probably already have in your kitchen, you can whip up a batch in no time. Plus, since there's no yeast, you don't have to wait for dough to rise. Just mix, fry, and enjoy a warm donut hole in minutes!

Prep Time10

Cook Time15

dough resting time15

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: donuts

Calories: 90kcal

Author: Cynthia Christensen

Equipment

Ingredients

Vanilla Glaze

1 ½ cups confectioners’ sugar
3 tablespoons whole milk plus more, if needed
2 teaspoons vanilla extract

Donuts

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg optional
1 large egg room temperature
1 cup buttermilk room temperature
1 teaspoon vanilla extract
¼ cup unsalted butter melted and cooled
Oil for frying

Instructions

Prep

Place a wire rack on a large sheet pan lined with a few layers of paper towels.
Pour about 2 inches of vegetable oil into dutch oven or heavy bottomed pan. Place over medium heat until oil comes up to 350°F. You may need to adjust the heat level during the frying process to maintain the 350°F temperature.

Make the glaze

Sift the powdered 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 other optional flavorings

In another bowl mix 1 cup of granulated sugar with 2 tablespoons of ground cinnamon. In a final bowl sift 1 cup of powdered sugar. Set aside.

Make batter

Whisk together flour, sugar, baking powder, baking soda, kosher salt, and nutmeg in a large mixing bowl.
In a separate mixing bowl, or large measuring cup, whisk together the buttermilk, egg and vanilla.
Pour the wet ingredients into the flour mixture and mix until there are still some dry ingredients peeking through.
Add melted butter and continue to stir until mixture forms a thick batter. Allow to rest for at least 15 minutes.

Fry donuts

Once oil has come to temperature, use a small (1 tablespoon) cookie scoop to portion batter and carefully drop into the hot oil. Add 6 to 8 donut holes to the oil. Let cook about 2 minutes, then flip over and cook another 90 seconds to 2 minutes. Use a slotted spoon or wire spider strainer to remove from the oil and place on the rack to cool.

Glaze and enjoy

Allow the donut holes to cool slightly. use a couple of forks to dip the doughnut holes into the glaze and roll them around a bit. Transfer them to back to the rack to allow the excess glaze to drip off.
If you want options, and we all love options, roll some of your donuts in cinnamon sugar or sifted powdered sugar, or both! Serve warm.

Notes

Make-ahead: You can make this batter the night before and cover with plastic wrap until morning. Take the batter out of the fridge and let it come to room temperature while you heat your oil.

Larger donuts?: I purposely have you use a 1 tablespoon scoop, or a 1 tablespoon measure, because it will double in size when it fries. If you try to make a larger doughnut, chances are when the outside is golden brown, the inside will still be doughy and raw.

Storage: You can keep your donuts loosely covered at room temperature for a day and your loved ones will still eat them and look pretty pleased with themselves.

Nutrition