Donut Holes with Glaze—Soft, Golden, and Drenched in Sweet Vanilla Shine

Donut holes are the bite-sized joy of the donut world—fluffy on the inside, crisp on the outside, and coated in a shiny vanilla glaze that melts in your mouth. These homemade donut holes are everything the bakery versions wish they could be: freshly fried, soft and cakey, and dipped in a sweet, sticky glaze that sets to glossy perfection. Whether you’re serving them warm for breakfast, bringing them to brunch, or snacking straight from the plate, these little golden gems are addictive in the best way.

Why You’ll Love These Glazed Donut Holes

They’re fast, fried perfection. You get all the comfort of a classic glazed donut, but in poppable, shareable form. The dough is simple and comes together without yeast—so there’s no rise time and no waiting. Just mix, shape, fry, and glaze. The glaze is smooth, sweet, and vanilla-forward, coating each donut hole with a layer of sugary bliss that dries to that iconic bakery sheen. They’re best served warm, but still soft and dreamy hours later.

Ingredients

For the Donut Holes

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg
• ¾ cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 large egg
• Oil for frying (vegetable or canola)

For the Glaze

• 1½ cups powdered sugar, sifted
• 3–4 tbsp milk
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2. In another bowl, whisk together milk, melted butter, vanilla, and egg.
3. Add wet ingredients to dry and stir until a soft, sticky dough forms—do not overmix.
4. Heat oil in a deep pot to 350°F. Use a thermometer for accuracy.
5. Scoop dough using a small cookie scoop or spoon and gently drop into the hot oil.
6. Fry in batches, turning occasionally, for 2–3 minutes until golden brown and puffed.
7. Remove with a slotted spoon and drain on paper towels.
8. In a separate bowl, whisk together powdered sugar, milk, and vanilla until smooth.
9. Dip warm donut holes into the glaze, then place on a wire rack with parchment underneath to catch drips.
10. Let the glaze set for 10–15 minutes before serving (or enjoy them sticky and warm immediately).

Tips for the Best Donut Holes

Use fresh oil and maintain the temperature at 350°F for even frying. Don’t overcrowd the pot—fry in small batches so the oil stays hot. Stir the glaze between dips to keep it smooth. If dough is too sticky to handle, lightly flour your hands or spoon. Want extra shine? Double dip each donut hole after the first glaze sets.

Variations

Add lemon or maple extract to the glaze for a flavor twist. Coat them in cinnamon sugar instead of glaze for a classic fair-style version. Dip in chocolate ganache for extra indulgence.

Storage

Best enjoyed fresh, but you can store glazed donut holes in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 5–7 seconds to soften. Avoid refrigerating as it changes the texture.

Final Thoughts

Donut holes with glaze are the ultimate treat—you get all the flavor of fresh donuts in bite-sized form, with a sweet, shiny finish that makes them totally irresistible. Whether you’re frying up a weekend breakfast or satisfying a late-night sweet tooth, this recipe brings that warm bakery magic straight to your kitchen.

Stick around—every visit tastes better than the last at The Buttered Bliss.