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Doughnut Holes

Doughnut Holes

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What exactly is Doughnut Holes you may ask!  That centre bit that you cut out of a doughnut, it’s exactly that.

Only this time you will be making them in a jiffy. No yeast for rising and no waiting time. Quick, easy and irresistable!

Doughnut Holes on paper with flowers on left and jam on right

You will have Doughnut Holes that are crispy on the outside and soft and pillowy on the inside. Everything a great Doughnut Hole should encompass.

And all you need is about 30 minutes of your precious time. Be warned they are addictive!

What ingredients do I need?

That’s the wonderful thing about these Doughnut Holes. You use staple pantry ingredients and there’s no eggs.

Ok, I exxagerate a little, buttermilk is not something everybody has available all the time so I guess you may have to get that.

I have tried making these doughnuts with milk too, although it worked well it wasn’t as pillowy soft as the ones with buttermilk. So I suggest you use buttermilk, it will be so worth it.

Although people recommend homemade buttermilk, for me it’s not the same. I have tried making buttermilk at home and trust me the results were never the same.

Just my opinion but if you feel it works go ahead.

Quick and Easy

You should all know my middle name by now…haha! This is quick and easy. I honestly did not fuss over it. I literally dumped all my dry ingredients into a bowl.

I then added my wet ingredients, gave it a mix with a whisk and I was good to go.

Consistency of the batter

This is a slightly thick batter. I won’t exactly say drop consistency but close enough. You will require 2 spoons to get the batter into the oil.

The buttermilk didn’t exactly work on it’s own so I added a couple of tablespoons of milk just to get the consistency to what I wanted. 

It worked like a charm. I suggest you use a measuring tablespoon and scoop the batter. Try using another spoon to neaten the batter a little, you get what I mean.

Gently slide the batter into the oil. That way you should get fairly round doughnut holes.

I know I have been bad with videos but I will get that going again soon. As soon as I can breath a little.

Can I bake these in the oven?

I guess you can but I haven’t tried doing that just yet. But you can give it a try and let me know if it works. Baking it in the oven won’t exactly give you the same results as the deep-fried ones.

As I say if you are eating things in moderation a little bit of deep-frying won’t cause much harm. As long as you don’t deep-fry too often. 

If you do try my recipe please drop me a comment and leave a star rating, it is always appreciated.

More Sweet Treats to try:

Doughnut Recipe

Double Chocolate Blueberry Muffins

Vanilla Choc-Chip Muffins

Doughnut Holes

These doughnut holes are seriously addicitive. Crisp on the outside and soft on the inside
Course Dessert
Cuisine American
Keyword doughnut holes, doughnuts, no yeast doughnuts
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18


  • 1 cup cake wheat flour/all purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla essence
  • 3 tbsp melted butter
  • 1/2 cup buttermilk
  • 2 tbsp milk


  • 1/2 cup icing sugar
  • 2 tbsp milk

Cinnamon Sugar

  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon powder


  • Add the flour, baking powder and sugar to a large bowl and give it a quick mix
  • Mix the butter, vanilla essence, buttermilk and milk together and add it to the dry ingredients. Use a whisk and combine well, ensuring there's no lumps
  • Heat some oil on medium heat. I usually drop a small piece of dough into the oil and if it rises to the top I know my oil is ready
  • Use a measuring tablespoon or cookie scoop and scoop the batter. Use another spoon to gently slide the batter into hot oil
  • Gently fry the doughnuts until golden brown. Adjust the temperature if the doughnuts are browning too quickly as the insides won't be cooked
  • Drain the doughnuts on paper towels
  • You can either wait for them to completely cool and dip them in the glaze or you can roll them in the sugar whilst they are warm


  1. You can replace the vanilla with nutmeg if you prefer, about a 1/4 teaspoon of ground nutmeg
  2. You can use the glaze or the sugar. I used a bit of both
  3. You can also pipe some jam or chocolate into the doughnuts using a piping bag and nozzle. Doughnuts must be cold before you pipe them in
  4. I added 2 tablespoon sugar which well for us, if you prefer you can add more sugar for a sweeter doughnut. Although the glaze or cinnamon sugar adds enough sweetness to the end result.
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Tuesday 12th of January 2021

Can this be used to make the traditional long doughnut with a piped filling like custard or cream?


Tuesday 12th of January 2021

Hi Sheethal! I don't think this recipe will quite work for the long doughnuts.In my opinion the long doughnuts need to be soft so there should be some yeast and kneading involved. I will try and post a recipe soon:-)

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