These delicious bite-sized old fashioned donut holes remind me of an early morning breakfast at my family’s cottage. There is an old-style grocery store there that makes donuts, fresh; every morning. It was like a tradition to have these little bites of joy with our coffee. This recipe is dedicated to all the past and future trips to north Wisconsin.
Cake donut holes are easier to make than traditional yeast donuts. With this recipe, you won’t have to worry about waiting for the yeast to rise. That’s thanks to baking powder. It provides enough expansion in the dough and works wonders for a thick cake-like donut.
How to make Old Fashioned Donut Holes
- Heat oil in a large dutch oven to 375 degrees F. I use a meat thermometer to gauge temperature.
- Alternatively, add a small piece of food to hot oil and if it immediately sizzles and rises to the surface of the oil, it should be ready.
- In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- Whisk to combine. Pour melted butter over dry ingredients.
- Mix until crumbly. Stir in milk and egg until a thick batter of dough forms.
- Take 1 1/2 -2 tablespoons of dough and form into a small ball.
Repeat until dough is gone. - Carefully drop in 5-6 donut holes into hold oil.
- Fry, turning once, for three minutes or until golden.
- Place the fried holes on a cookie sheet set above a plate and allow the oil to drain off.
- Toss 1 cup sugar in a paper lunch bag.
- Close bag and shake donut holes in batches of 6 until coated.
- We love to eat these warm or to rewarm them in a skillet on low.
- Store in air-tight container until ready to eat.
Old Fashioned Donut Holes Variations
There are many different ways to make Old Fashioned Donuts. Here is a list of some suggestions
- Cinnamon donut holes
- Glazed donut holes
- Peanut glazed donut holes
- Jelly filled donut holes
- Chocolate donut holes
- Pistachio donut holes
I know I just hate when my dough doesn’t rise right with yeast and this way, it’s easier to work with!
How to Serve Old Fashioned Donut Holes
You can do a number of different things with these donut holes. In my family we enjoy them when they are fresh and warm. However, even if they are not warm you can just throw them in the microwave for 15-30 seconds to bring them to the perfect temperature. Some people enjoy them at room temperature too!
These old-fashioned sugar donut holes are easy to make on a cozy weekend in and they are a favorite during the holiday season. I can’t think of a holiday where we don’t make donuts. These are great for special summer vacations and holidays like Christmas, Thanksgiving, and 4th of July.
If you’re not a breakfast person, wait until you try these no-fuss, yeast-free bakery style donuts. You won’t be able to stop at just one!
Benefits of No Yeast Old Fashioned Donut Holes
- No Yeast donuts tend to be denser which makes them ideal for fillings and toppings.
- No Yeast donut holes come together quickly and do not require a proofing time.
- No Yeast donuts tend to taste more cake like
What are Old Fashioned Donut?
Donut holes are small, round, bite-sized pieces of fried dough, typically made from the same ingredients as traditional donuts. They are often created by cutting out the center of a larger donut or by forming small balls of dough.
Are donut holes the same as munchkins or timbits?
Yes, donut holes are often referred to by various names depending on the brand or bakery. Munchkins is a term used by Dunkin’, while Timbits is used by Tim Hortons. Despite the different names, they all refer to the same concept: small, round pieces of fried dough.
How should I store leftover donut holes?
Donut holes are best stored in an airtight container at room temperature for up to 2-3 days. If you need to store them for longer, you can freeze them in a freezer-safe container for up to a month. Just be sure to thaw them at room temperature before reheating or serving.
Can I reheat donut holes?
Yes, you can reheat donut holes in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for a few minutes until warmed through. This will help restore their softness and freshness, especially if they have been stored for a day or two.
Other Similar Recipes
- Air Fryer Donuts
- Apple Cider Donuts
- Mardi Gras King Cake Cinnamon Roll Cookies
- New Orleans Mardi Gras King Cake Praline Cracker Candy
- Mardi Gras Cream Cheese King Cake
- Easy Cherry Cream Cheese Danish
- Easy Blueberry Lemon Cream Cheese Danish
Old Fashioned Donut Holes
Equipment
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 quart vegetable oil, to fry donuts
- 1 cup sugar, to coat donuts
Instructions
- Heat oil in a large dutch oven to 375 degrees F. I use a meat thermometer to gauge temperature. Alternatively, add a small piece of food to hot oil and if it immediately sizzles and rises to the surface of the oil, it should be ready.
- In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.
- Pour melted butter over dry ingredients.
- Mix until crumbly. Stir in milk and egg until a thick batter of dough forms.
- Take 1 1/2 -2 tablespoons of dough and form into a small ball. Repeat until dough is gone.
- Carefully drop in 5-6 donut holes into hold oil.
- Fry, turning once, for three minutes or until golden.
- Place the fried holes on a cookie sheet set above a plate and allow the oil to drain off.
- Toss 1 cup sugar in a paper lunch bag. Close bag and shake donut holes in batches of 6 until coated.
- We love to eat these warm or to rewarm them in a skillet on low.
- Store in air-tight container until ready to eat.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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7 Responses
Thanks for this recipe. My great grandmother used to make donut holes.
I followed this recipe exactly and can honestly say it is the best non-yeast donut hole I’ve tried! I did however fry at a lower temperature (around 290-300 degrees) so that the dough wasn’t too crispy or hard. They taste great the next day also when microwaved for 10 seconds. Thank you so much!!
Any tips on how to not get the dough so sticky? I had trouble making them into balls as the dough stuck to my fingers, so they all turned out very wonky! Still delicious though.
Oil! Keep a dish of vegetable oil or cooking spray on hand. Then, coat your hands in it when needed.
Hi, there! I just want to know if I can bake these donut holes in mini muffin pans? Any suggestions about the oven temp. and baking time?
Thanks in advance! 😊
You should be able to. Bake at 350 and check often until they are golden brown.
These are my favorite kind of donut – simple flavor, easy to pop one or three into your mouth! I’ll try these out with the kiddos.