Name: 20 Minute Donut Holes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 195g all purpose flour; 1 1/2 tsp. baking powder; 1/3 tsp. salt; 115ml buttermilk; 60g granulated sugar; 40g melted butter; 4 cups vegetable oil; 1/4 cup melted coconut oil; 1/2 cup granulated sugar

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It’s a good day for donut holes

I am so excited to finally bring you this 20 minute donut hole recipe! Trust me, recipe is going to be a standard in your home. This recipe is so easy, and the fact that there is no yeast is an actual dream! This 20 minute donut holes recipe is so light and fluffy. And I find that rolling them in a bit of melted coconut oil beforehand, allows the sugar to grip to the donut and create a lovely outer crust at the same time.

I made these for Iftaar (our dinner at sunset when we break our fast for the day) and the fact that I could make them just 45 minutes before breaking fast, made these even better! I always incorrectly time when to bake something for iftaar because time seems to move so fast after 4pm. But with these donut holes, I find that if you make them 45 minutes before, it gives you enough time to have warm donut holes and to prepare anything else you have waiting as well.

How to make the 20 Minute Donut Holes Recipe

The batter may seem a bit moist and sticky when you are about to fry the donuts off. I would suggest that you do not add more flour than is suggested as this will result in a very dense donut.
If the batter is too sticky for you, cover your hands in flour and then proceed to the roll the dough. This will help you roll a round donut and stay consistent.
I used a thermometer for the oil, and I find that it really helped to achieve a well cooked donut without burning it. The temperature you want to cook the donut at is 356F or 180C.
Do not add more than 6 donut holes at a time to the pot. When you add more donut holes, the oil becomes cooler and takes longer to fry the donut holes. If you add roughly 6 at a time, the temperature should stay consistent.
Keep a medium sized bowl, with 4 tablespoons of melted coconut oil in it. When the donut holes come out of the oil and they are strained and drained of any excess oil They can be dipped into coconut oil and then into the sugar. This will help the sugar stick to the donut and create a crunchy, outer layer.

What oil should you use?

You want a neutral oil that has a high smoke point. For this recipe, I used Sunfoil Oil but you can use any vegetable oil that you like. If you would like to know more about what a high smoke point is, click here.

Wet Ingredients

Buttermilk being added to melted butter

Adding the wet to dry

This will form a dough and you will then roll out the small donut holes. I like to dust my hands with flour when rolling so the batter doesn’t stick to my hands.