Donut Holes
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My easy baked donut holes need just four ingredients and turn out so fluffy. No yeast or oil required, they make a quick breakfast treat or snack. Easy to customize with step-by-step video.
I grew up loving Dunkin’ Donuts Munchkins (their version of donut holes), so creating an easy baked donut holes recipe was a must. During testing, I tried versions with and without yeast, and discovered that the yeast-free dough still makes donut holes that are soft, fluffy, and delicious- without the extra time or the effort (and we love that here!).
The homemade donut holes taste just like the real thing, only lighter and easier to make. I usually coat them in a simple glaze, but you can also roll them in cinnamon sugar, add mix-ins, or top them with frosting for endless variations.
Table of Contents
Why I love this recipe
- Quick and easy. We’re talking under 20 minutes.
- Only four ingredients! The dough itself is essentially my Greek yogurt dough, except for using vanilla yogurt instead of plain.
- Flexible and fun. My base recipe makes a handful of old-fashioned glazed donut holes. Enjoy them as-is, or have fun with the flavors!
Key Ingredients
Find the printable recipe with measurements below.
- Self rising flour. Make a batch of my homemade self rising flour before starting the donut holes. It’s a simple mix of flour, baking powder, and salt that you can keep in your cupboard at all times.
- Vanilla yogurt. Adds moisture, flavor, and helps bind the dough together. Many of you have asked if you can use plain or unsweetened yogurt, and you can- just be sure to add 3 tablespoons of white sugar or ¼ cup of maple syrup to balance the flavor.
- Glaze. I’m keeping things super simple with a mix of powdered sugar and milk.
Recipe variations
You can make the donut holes of your dreams by experimenting with the flavors in the dough and the decorations. Here are some ideas to get you started:
- Cinnamon sugar. Roll the donut holes in a mix of 3/4 cup of white sugar and 2 tablespoons of cinnamon before baking them.
- Chocolate. Fold ¼ cup of cocoa powder into the dough.
- Jelly-filled. Fill a piping bag with your favorite flavor of jelly or jam, then stick the tip in each donut hole and squeeze until it’s filled or feels slightly heavier in your hand.
- Blueberry. Fold ½ cup of fresh blueberries and 1 teaspoon of lemon zest into the dough.
- Protein donut holes. Swap out 1/4 cup of flour with equal amounts of your favorite protein powder. I recommend casein or brown rice protein for the best texture.
How to make donut holes
Step 1- Make the dough. Combine the flour and yogurt, mixing until smooth.
Step 2 – Knead and shape. Transfer the dough to a lightly floured surface, then knead it a few times until it smooths out. Shape into 12 balls of dough.
Step 3- Bake. Transfer the dough balls to a parchment-lined baking sheet. Bake until they’re golden.
Step 4- Glaze. Combine the powdered sugar and milk to form a glaze. Dip each donut hole in the glaze, rolling them around with two forks to ensure they’re fully coated.
Step 5- Set. Let the donuts sit on a wire rack until the glaze firms up.
Arman’s recipe tips
- If your dough is too wet, stir in one tablespoon of flour at a time until it’s easier to work with.
- If the dough is dry or crumbly, add one tablespoon of yogurt at a time until it comes together.
- Try not to overmix or over-knead the dough, as this can make the donut bites dense. I recommend mixing until no flour pockets remain.
- Watch the donut holes carefully at the 10-minute mark. You’ll know they’re ready when they’re golden brown on the sides and bounce back when you touch them.
- For more golden and tender donuts, brush the shaped dough balls with an egg wash or some melted butter before baking.
Frequently asked questions
Yes, you can. Instead of shaping them into balls of dough, shape them into a donut shape and make 6 instead of 12. Bake for an extra 5-6 minutes and double the glaze. I’d also suggest adding 1-2 tablespoons of maple syrup to compensate for the additional size.
Yes! Swap out the self-rising flour for a gluten-free self-rising flour. I have successfully used Dove’s Farm brand.
I tested these in the air fryer, and it’s identical to my air fryer donuts. Place the donut holes in a greased air fryer basket and air fry at 350°F for 8 minutes, shaking halfway through. Dip in the glaze and enjoy.
Yes. When I was in culinary school, we were taught the key to perfect fried donuts is keeping the oil at a steady temperature (350°F). I use about two inches of oil in a heavy pot, drop in a few donut holes at a time, and fry them for 2-3 minutes until golden. A quick drain on a wire rack and they’re ready for a glaze.
Storage instructions
To store: Keep the baked and glazed doughnut holes in an airtight container at room temperature. Make sure to eat them within two days. To keep them for up to 5 days, store them in the refrigerator.
To freeze: You can freeze the donuts without the glaze in a sealed container or bag for up to 6 months.
More homemade donut recipes
Baked Donut Holes
Video
Ingredients
- 1 cup self rising flour
- 6.5 ounces vanilla yogurt
- 2 cups powdered sugar
- 2 tablespoons milk or as needed
Instructions
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, combine the flour with vanilla yogurt and mix until a thick dough remains.
- Transfer the dough to a lightly floured kitchen surface and knead several times. Roll it out into a rectangular shape and chop it up into bite-sized pieces (around 1 1/2 inches). Using your hands, roll the dough into 12-15 small balls.
- Transfer the balls of dough onto a lined baking sheet and bake for 12-15 minutes, until golden around the sides. Remove from the oven and let them cool slightly.
- While the donut holes are cooling, whisk together the powdered sugar with milk until a thick glaze remains.
- Dip each donut hole in the glaze ensuring each one is fully coated. Place them on a wire rack until set.
Notes
- Yogurt: If you only have plain or unsweetened yogurt, add 3 tablespoons of sugar or 1/4 cup of maple syrup.
- Gluten-free: Use gluten-free self-rising flour. I had success with Dove Farms.
- Vegan: Use dairy-free or soy vanilla yogurt.
- Leftovers: Keep at room temperature for 2 days or the fridge for 5 days. You can freeze them for up to 6 months.
The donut holes turned out great. The recipe was really easy to read. YUM!!!
I enjoy your recipes a lot. Haven’t had time to. try many but plan to looking forward to trying the donuts
For fall I made these with a small can of pumpkin puree with the pie spices already in it.. I added a little sugar for sweetness and rolled them in cinnamon sugar. It was something I saw on a blog and I looked here for your ideas which are always delicious: )
I am definitely making these being they are low carb. I like the idea of no frying. Thanks for all your great recipes.
Thanks my friend
This looks very easy to make. I will make but without sugar as vanilla yoghurt is sweet on its
Own
I love your variety of recipes
do i fill the donuts with the jam filling before or after i bake them?
After you bake them!
Can you deep fry them in oil?
You sure can!
I’m wondering if powdered sugar in the dough may be replaced with muscovado (raw brown) sugar for a twist. Any comment or suggestion is gratefully appreciated in advance. Cheers y’all.
I haven’t tried, but I don’t see it dissolving well.
I see. Thanks a lot for your prompt and kind response and; …Happy Easter Sunday !!!.
What could substitute for the yogurt? Non dairy yogurt?
absolutely!