30-Minute Deep-Fried Donut Holes
Tender, fluffy donut holes made with a simple heavy cream and milk dough that fries up golden brown and airy. The rich cream creates an exceptionally soft texture while the quick mixing method keeps preparation simple. Perfect for weekend breakfasts, holiday gatherings, or whenever you crave fresh-made donuts without the complexity of yeast. Roll in cinnamon sugar while warm or drizzle with glaze for an irresistible treat that disappears as quickly as you can make them.
Ingredients
Instructions
- 1
Whisk flour, baking powder, salt, and sugar in a large bowl
- 2
Add heavy whipping cream and milk and stir with wooden spoon until dough comes together into gooey consistency
- 3
Scoop tablespoon-sized balls of dough with cookie scoop, either directly into hot oil or onto parchment-lined baking sheet to chill
- 4
Heat oil to temperature in saucepan using thermometer and place paper towel-lined cookie sheet nearby
- 5
Fry donut holes in small batches without overcrowding, monitoring oil temperature and adjusting heat as needed
- 6
Cook until dark golden brown, flipping halfway through cooking time
- 7
Remove with slotted spoon to paper towel-lined baking sheet and cool slightly before adding toppings
Tips
Use a thermometer to maintain consistent 350°F oil temperature for even browning and proper texture.
Don't overcrowd the pan when frying as this drops oil temperature and creates greasy donuts.
Chill scooped dough balls briefly before frying for easier handling and more uniform shape.
Good to Know
Best served fresh and warm, store leftovers covered at room temperature for 1-2 days
Dough can be scooped and chilled up to 4 hours before frying
Serve warm with cinnamon sugar, powdered sugar, or glaze
Common Mistakes
Use thermometer to avoid incorrect oil temperature causing greasy or undercooked donuts
Don't skip flipping halfway through to ensure even browning on all sides
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
This recipe is specifically designed for frying. The wet dough consistency won't hold up to baking and requires the oil for proper structure and texture.
What if my oil temperature keeps fluctuating?
Adjust burner heat frequently and fry in smaller batches. Too many cold donut holes will drop temperature quickly, so patience is key.
How long do these keep fresh?
Best eaten within a few hours of frying while still warm. They'll keep 1-2 days covered but lose their crispy exterior.