This donut holes recipe features perfectly fluffy and delicious bite-sized doughnuts coated in a simple glaze. They have no yeast and are baked to perfection!
In a large mixing bowl, combine the flour with vanilla yogurt until completely combined and 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. 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 lined plate to firm them up.
Notes
TO STORE: Keep the baked and glazed donut 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.