Making Donut Holes: A Deep Fryer-Free Guide

Donut holes are a tasty treat, but what if you don't have a deep fryer? Well, fear not—you can still make these bite-sized treats at home! There are a few different ways to make donut holes without a deep fryer, including frying them in a pot of oil, baking them in mini muffin tins, or even using an air fryer.

One popular method is to fry the donut holes in a pot of oil. This gives them that classic crispy outside and fluffy inside texture. You'll need a heavy-bottomed pot, a thermometer to monitor the oil temperature, and enough oil to fill the pot by about 2-3 inches. Heat the oil to around 350°F, and then carefully drop spoonfuls of batter into the hot oil. Fry the donut holes for about 2 minutes per side, or until they're golden brown. Remove them from the oil and let them cool on a wire rack or paper towel-lined plate.

Another option is to bake your donut holes in the oven. This method is a bit healthier than frying, and it's also a bit less messy. Simply spoon your batter into mini muffin tins and bake according to your recipe instructions. You can also try using an air fryer if you have one—this will give you a similar texture to fried donut holes, but with less oil.

So, there you have it! You don't need a deep fryer to make delicious donut holes at home. With a few simple ingredients and a little creativity, you can enjoy these tasty treats any time you like.

Mix the dry ingredients

To make donut holes without a deep fryer, you'll need to mix together your dry ingredients in a large bowl. The exact quantities of each ingredient will vary depending on your recipe, but typically you'll need flour, sugar, baking powder, and salt. Some recipes also call for nutmeg, so you may wish to add a small amount of this spice to your dry mixture as well.

Use a whisk to combine the ingredients until they are well-mixed and there are no lumps. You can also use a food processor if you prefer, or a pastry cutter if you are mixing in butter at this stage.

Once your dry ingredients are thoroughly combined, you can add in the wet ingredients and begin to form your dough.

Combine wet and dry ingredients

Now that you've gathered your ingredients, it's time to combine the wet and dry ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. If you're making a more savoury donut hole, you can also add nutmeg. In a separate bowl, whisk together the wet ingredients: milk, egg, and vanilla.

Now, pour the wet ingredients into the dry ingredients and stir them together. You can use a wooden spoon to do this. At this point, the mixture will be a soft dough. Add the melted butter and stir until the mixture forms a thick batter. You may need to add more flour if the dough is too sticky.

Your dough is now ready to be fried!

Heat the oil

Heating the oil is a crucial step in making donut holes. Here is a detailed guide:

First, prepare a heavy-bottomed pot or pan. The pot or pan should be deep enough to allow for a layer of oil about 2-3 inches (5-7 cm) deep. This depth ensures that the donut holes will be fully submerged during frying. Attach a thermometer to the pot if you have one; this will help you monitor the oil temperature. If you don't have a thermometer, you can use a wooden spoon as a makeshift tool to check the oil's temperature.

For the oil, it's best to use a neutral-flavoured oil with a high smoke point. Options include vegetable oil, canola oil, peanut oil, safflower oil, or grapeseed oil. Pour the oil into your chosen pot or pan.

Now, turn on the heat. You'll want to heat the oil to a temperature of around 350°F (175°C). This temperature is crucial for achieving the desired crispy exterior and fluffy interior of your donut holes. The heating process may take around 20 minutes or longer, so it's a good idea to start heating the oil before you begin preparing the donut dough.

While heating the oil, you'll need to adjust the heat source as necessary to maintain the desired temperature. Don't let the oil get too hot, and be sure to give it time to return to the correct temperature between batches of donut holes.

Once the oil reaches the target temperature, you can carefully add the donut holes. Use a cookie scoop, slotted spoon, or wire spider to gently lower the donut holes into the hot oil. Avoid dropping them from too high above the oil to minimise splashing, as hot oil can be dangerous and cause burns. Fry the donut holes in batches of 2-3 at a time for about 90 seconds to 2 minutes, turning them halfway through to ensure even browning.

After frying, remove the donut holes from the oil using a slotted spoon or wire spider and place them on a paper towel-lined plate or baking sheet to cool slightly before coating them in sugar or glaze.

Fry the doughnut holes

Frying the doughnut holes is the most crucial step in the whole process. It is important to get the oil temperature right, so use a thermometer to monitor it. The ideal temperature is 350°F (175°C). If you don't have a thermometer, you can test the oil by dipping the handle of a wooden spoon into it. If the oil starts bubbling, it's ready, but if it starts leaping out of the pan, it's too hot.

Once the oil is at the right temperature, carefully lower 2-3 doughnut holes into the oil using a slotted spoon, making sure not to crowd the pan. Fry for about 90 seconds or until evenly golden, turning halfway through. Use the slotted spoon to remove the doughnut holes from the oil and place them on a paper towel-lined plate to cool.

It's important to let the oil come back up to temperature between batches. After frying the first batch, let them cool for a minute, then break one open to check if it's cooked through or needs more time. This will help you gauge the timing for the rest of the doughnut holes.

If you want to coat your doughnut holes in cinnamon sugar, prepare a cinnamon-sugar mixture by stirring together cinnamon and sugar in a small dish. Once the doughnut holes have cooled slightly, roll them in the mixture until fully coated.

Coat the doughnut holes

Once you've fried your doughnut holes, you'll want to coat them in something sweet. There are a few options for this.

Firstly, you could toss them in granulated sugar. This is a good option if you like your doughnut holes to have a crunchy exterior. You can also add cinnamon to the sugar for a more complex flavour.

Secondly, you could coat them in a glaze. This will give your doughnut holes a sticky exterior. To make a glaze, mix confectioners' sugar with milk and vanilla extract. You can also make fruity glazes by whisking together confectioners' sugar with thawed frozen juice concentrate.

Finally, you could dust your doughnut holes with powdered sugar, also known as confectioners' or icing sugar. This will give them a more subtle, less sweet coating.

Frequently asked questions