Donut Holes Recipe

Activate yeast & combine liquids

Warm the milk to about 100–110°F (warm to the touch, not hot). In a small bowl combine warm milk, warm water and 1 tsp of the sugar (from the measured 1/4 cup) and sprinkle the instant dry yeast over the surface. Let sit 5–7 minutes until foamy. In a separate large mixing bowl whisk together the flour, remaining sugar and salt.

Mix dough

Make a well in the dry ingredients. Add the foamy yeast mixture, the egg, and the softened butter. Stir with a wooden spoon or paddle attachment until a shaggy dough forms. If using a stand mixer, mix on low 2–3 minutes, then increase to medium until the dough comes together, about 4–6 minutes. The dough should be soft, slightly sticky but manageable; add up to 2 tbsp more flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape into holes

Turn the risen dough onto a lightly floured surface and gently deflate. Roll into a 1-inch thick rectangle. Using a 1–1.25 inch round cutter (or rolling into a log and cutting into 1-inch pieces), cut out approximately 40–48 donut holes. Keep any trimmings, re-roll once and cut remaining holes. Place cut pieces on a parchment-lined tray, cover lightly and let rest 20–30 minutes for a brief second rise — they should puff slightly.

Heat oil

Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 2–3 inches (approximately 4–6 cups depending on pot). Heat to 350°F (175°C). Use a candy thermometer to maintain temperature. If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily but not brown instantly.

Fry donut holes

Working in small batches (6–8 at a time depending on pot size), gently lower chilled dough pieces into the hot oil with a slotted spoon or spider. Stir gently so they don't stick to the bottom. Fry until golden brown on all sides, about 2–3 minutes per batch — flip if necessary to brown evenly. Maintain oil temp at 340–360°F. Use a slotted spoon to remove and transfer to a wire rack set over a baking sheet lined with paper towels to drain.

Cool before filling

Let the donut holes cool until warm but not hot, about 10–15 minutes. If too hot, fillings will run; if too cool, glaze adhesion may be poor.

Prepare fillings

If dulce de leche is very thick, stir until smooth. Fit two piping bags with small round tips (about 1/8–1/4 inch) — one filled with dulce de leche and one with chocolate-hazelnut spread. For the hazelnuts: toast them in a dry skillet over medium heat 3–5 minutes until fragrant, let cool and chop finely if not already chopped.

Fill donut holes

Using a long, thin skewer or a small round piping tip, poke a hole into the side of each donut hole about halfway through. Insert the piping tip and gently squeeze about 1–1.5 teaspoons of either dulce de leche or chocolate-hazelnut spread into each sphere. Alternate fillings for variety. Stop filling when slight resistance is felt to avoid bursting the donut.

Coat & finish

For a cocoa powdered finish: in a shallow bowl combine powdered sugar and unsweetened cocoa powder; toss some filled donut holes in the mixture for a light dusting. For a chocolate drizzle: warm the melted dark chocolate slightly (in short bursts in the microwave or over a double boiler) to a pourable consistency and drizzle over donut holes using a spoon. Immediately sprinkle chopped toasted hazelnuts over the warm drizzle so they adhere. If desired, finish a few with a tiny pinch of coarse sea salt to contrast the sweetness.

Optional shimmer

If you prefer a glossy sheen on some donut holes before filling, lightly brush with the egg yolk + milk slurry and quickly sear in oil for 5–10 seconds per side (optional step done before frying in the main frying step) — note this is optional and not necessary for traditional texture.

Serve the donut holes warm or at room temperature. They are best eaten within the first 24 hours. Store cooled, filled donut holes in an airtight container in the refrigerator for up to 3 days; bring to room temperature or warm for 10–15 minutes before serving. Unfilled donut holes can be frozen in a single layer then transferred to a freezer bag for up to 1 month; thaw and reheat in a 350°F oven for 5–7 minutes before filling.