Baked Donut Holes

My 4-ingredient baked donut holes are deliciously fluffy and so easy to customize. No yeast, long rest times, or fryer oil needed! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 50kcal

Author Arman Liew

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.

Video

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.

Nutrition