Cake Doughnut Holes

Prep 1 hr 10 min
Total 1 hr 10 min
Ingredients 9
Servings 34

Gone are the days of waiting in line for your number to be called—skip that trip to the bakery, and make these delicious Cake Doughnut Holes in the comfort of your own home. Using our kitchen-tested method, you can have warm, sugary, homemade doughnut holes in a snap. They're incredibly delicious all on their own, but we've also included directions for both glazed and cinnamon sugar-coated versions that are sure to satisfy any sweet tooth.

By Pillsbury Kitchens

Updated November 28, 2019

Ingredients

3

to 3 1/4 cups all-purpose flour
1

cup sugar
1 1/2

teaspoons baking powder
1/4

teaspoon baking soda
1/2

teaspoon salt
2

eggs
1/2

cup milk
1/4

cup butter, melted
3

cups vegetable oil, for frying

Steps

Hide Images

1

In small bowl, mix 1 1/4 cups of the flour, 3/4 cup of the sugar, the baking powder, baking soda and salt until well mixed. Set aside.
2

In large bowl, beat eggs, milk and melted butter with electric mixer on medium speed until well blended. Add flour-sugar mixture; beat on medium speed 1 minute, scraping bowl occasionally or until smooth. Gradually stir in 1 1/2 cups of the remaining flour (dough will be slightly soft and sticky).
3

Heat oil in heavy 3-quart saucepan or deep fryer to 375°F.
4

Meanwhile, sprinkle work surface with 1 tablespoon flour. Gently roll dough in flour until well coated and dough is soft. Add 1 tablespoon flour at a time, if needed, to desired dough consistency. With floured rolling pin, roll dough to 1/2-inch thickness. Using 1 1/4-inch round cookie cutter dipped in flour, cut doughnut holes; reroll scraps. Keep dough covered with plastic wrap while frying.
5

Carefully, drop 4 to 5 doughnut holes at a time into hot oil. Fry doughnut holes, turning once, 2 to 3 minutes or until deep golden brown. Drain on paper towels. Immediately roll each doughnut hole in remaining 1/4 cup sugar.

For the perfect doughnut holes, make sure your oil temperature remains at 375°F. If the oil is too hot, the doughnut holes will be dark and split on the outside, and center will be doughy. If the oil is too cool, the doughnut holes will absorb more oil during the longer fry time and be greasy.
Be precise when measuring the amount of flour used in this recipe. Adding too much flour will make these doughnuts dry and tough.
To glaze doughnuts: In small bowl, stir 2 cups powdered sugar and 3 to 4 tablespoons milk until smooth glaze forms. If glaze is too thick, stir in milk 1 teaspoon at a time until desired consistency. Dip cooled doughnut holes into glaze; let stand 5 minutes to set.
To make ahead: Cool and freeze plain doughnuts in resealable food-storage plastic bag. When ready to serve, heat oven to 350°F. Place desired amount of doughnut holes in a single layer in ungreased 15x10x1-inch pan. Bake 8 to 10 minutes or until heated through. Immediately roll in sugar.