Glazed Donut Holes That Vanish Before Dinner Even Hits the Table
There are certain recipes that earn their place in your permanent rotation not because they’re complicated or impressive-looking, but because people simply cannot stop eating them. These glazed donut holes are exactly that kind of treat. Golden, puffy, and kissed with a thin, crackly glaze, they have a way of disappearing from the bowl the moment you set them down — which is precisely what happened the first time I made them for a house full of unexpected guests.
The outside crisps up beautifully into a deep amber color, while the inside stays soft and almost pillowy. The glaze soaks in just slightly, giving each bite that classic, old-fashioned donut shop flavor without any of the fuss. Whether you’re hosting neighbors, feeding a crowd, or just treating your family on a lazy weekend morning, this recipe delivers every single time.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup warm whole milk (around 110°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Vegetable oil or canola oil, for frying (enough to fill pot about 3 inches deep)
For the Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Method
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