📝 About This Recipe
These pillowy, bite-sized delights are the ultimate expression of the classic American bakery staple. Crafted with a tangy buttermilk dough and a hint of nutmeg, they boast a crisp, golden exterior that yields to a cloud-like center. Finished with a shimmering vanilla bean glaze, these donut holes are far superior to any store-bought version, offering a nostalgic warmth that makes them perfect for weekend brunches or cozy dessert platters.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 3/4 cup Buttermilk (full fat, at room temperature)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
For Frying
- 4-6 cups Vegetable oil (for deep frying (canola or peanut oil also work))
Vanilla Bean Glaze
- 1 1/2 cups Powdered sugar (sifted)
- 3-4 tablespoons Whole milk (adjust for desired thickness)
- 1 teaspoon Vanilla bean paste (or vanilla extract)
- 1 pinch Pinch of salt
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it reaches a depth of about 2-3 inches. Heat over medium heat until it reaches 350°F (175°C) on a candy thermometer.
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2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg until well combined.
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3
In a separate medium bowl, whisk the buttermilk, melted butter, egg, and vanilla extract until the mixture is smooth.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a wooden spoon or spatula to gently fold the ingredients together until just combined. Do not overmix, or the donuts will be tough.
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5
While the oil finishes heating, prepare the glaze by whisking the powdered sugar, milk, vanilla bean paste, and a pinch of salt in a shallow bowl until silky smooth.
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6
Line a baking sheet with paper towels and place a wire cooling rack on top of another baking sheet for the glazing station.
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7
Once the oil is at temperature, use a small cookie scoop (about 1 tablespoon capacity) to carefully drop 5-6 balls of dough into the hot oil. Avoid overcrowding the pot.
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8
Fry the donut holes for about 2-3 minutes, turning them frequently with a slotted spoon to ensure even browning. They should be a deep golden brown.
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9
Use the slotted spoon to transfer the fried holes to the paper-towel-lined sheet to drain for 30 seconds.
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10
While still warm, drop the donut holes into the glaze bowl, rolling them around to coat completely.
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11
Lift the glazed holes out with a fork or clean fingers and place them on the wire rack. The excess glaze will drip off, leaving a beautiful thin coating.
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12
Repeat the frying and glazing process with the remaining dough, ensuring the oil returns to 350°F between batches.
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13
Allow the glaze to set for about 5-10 minutes before serving warm.
💡 Chef's Tips
Use a thermometer to maintain the oil temperature; if it's too hot, the outside burns while the inside stays raw. Don't overmix the batter; a few small lumps are okay and ensure a tender crumb. For a variation, roll the warm, unglazed holes in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon. If you don't have buttermilk, mix 3/4 cup milk with 2 teaspoons of lemon juice and let sit for 5 minutes. Serve these immediately, as fried dough is best within a few hours of cooking.
🍽️ Serving Suggestions
Serve alongside a steaming cup of dark roast coffee or a creamy latte. Pair with a side of warm chocolate ganache or raspberry jam for dipping. Present on a tiered dessert stand for a beautiful brunch centerpiece. Serve in a parchment-lined paper cone for a fun, carnival-style experience. Accompany with a glass of cold milk for the ultimate nostalgic treat.